A 2-year-old journal entry inspired this series! I was super busy, burned out and struggling before my endometriosis diagnosis and eating healthy took a back seat for a little while, and you know what? That’s life. It’s not linear and definitely not perfect.
Sometimes as a recipe creator, it’s easy to lose sight of the fact that most of us don’t have a huge amount of time or energy to cook every day. So this is my commitment to you. I see you, I was you. If you’re looking to start eating healthier but it’s all feeling a bit overwhelming, let’s start here. Let’s take 30 minutes to make this super easy, absolutely not traditional, but delicious chickpea curry.
Spices are literally the spice of life, packed with antioxidants and a great budget-friendly way to make food taste amazing, so I would recommend starting to build your spice shelf slowly. However, you can also simplify things by getting a store-bought mix.
Meal-Prep Sunday, Ep 1: Chickpea Curry
Equipment
Ingredients
Main Ingredients
- 2.5 cups (487.5 g) brown rice, cooked
- 1 tsp olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 green chili, finely diced (optional, remove the seeds for less spice)
- 1 tbsp ground turmeric
- ½ tbsp (0.5 tbsp) ground cumin
- 1 tbsp garam masala
- ½ tbsp (0.5 tbsp) ground coriander
- ¼ tsp (0.25 tsp) freshly cracked black pepper
- 3 cups (492 g) chickpeas
- 2 cans 400g diced tomatoes
- 1 can coconut milk (400 ml)
- 1.5 cups (354.88 ml) low-sodium vegetable stock
- 3 cups (273 g) broccoli - chopped into florets
- 1 lime
- ½ cup (8 g) cilantro
- 5 tbsp soy yogurt (optional)
Instructions
- Start by cooking your rice according to the packet instructions. While the rice is cooking, you can prepare the curry.
- In a pot on medium heat, add the oil and diced onion. Cook for about 3 minutes until the onion becomes translucent.
- Add the minced garlic, grated ginger, diced chilli, and all the ground spices (turmeric, cumin, garam masala, coriander, and black pepper). Stir well and cook for about 30 seconds to allow the spices to release their flavors.
- Add the chickpeas, diced tomatoes, coconut milk, and vegetable stock to the pot. Stir everything together and let it cook uncovered for about 5 minutes.
- Add the diced broccoli to the pot and continue to cook for another 10 minutes.
- Turn off the heat. Squeeze in the juice of a lime and adjust the salt to taste. Stir in the fresh coriander.
- Serve the chickpea curry with the cooked rice and a dollop of soy yogurt if using. Enjoy your nutritious and delicious meal!
