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 - optional, remove the seeds for less spice, finely diced
- 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) cooked 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!
Video
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Where are the instructions about storage? How to store? how long? Plant- based novice , and I thought there would be instructions for the storage and re-heating of this Meal Prep.
Regards
Emma
Hi Emma, welcome to plant-based cooking 🙌
As a general rule, food is safe to keep for up to 5 days. Once you’re done cooking, transfer it to a preferably glass container and let it cool to room temperature, about 30 minutes but no more than 1 hour to avoid bacteria developing, before placing it in the fridge. This is the case with most of my recipes, although it can vary a little if it’s a salad for example, and in that case it will be specified in the recipe. I recommend buying some tape you can write on (chef’s tape) and a sharpie to date your food. This avoids food waste or accidentally consuming food too late. You can reheat it in the microwave or on the stove on low heat. Hope this helps and don’t hesitate if you have any further questions, this is what I’m here for 💚
Absolutely lovely curry – i had no broccoli so substituted blitzed spinach. Tasted divine – definitely on repeat
Hey Shalass, so happy to hear you loved that one! Great idea with the spinach 💚
Hello Sarah
I bought your book The Plant based cookbook and enjoying your recipes although it can be time consuming on the weekend to do meal prep I love having meals ready for the week. I am on a new journey to be vegetarian and dairy free so love eating vegan and your meals are delicious. I bought an instant pot to save some time and wondered if you could do some recipes for an instant pot just to speed everything up. I work full-time in childcare so very busy and am a soccer Mum so weekends are busy too.
Kind regards
Rachel
Hi Rachel, Thank you so much for your kind words and for getting the book! I love that you’re making the recipes work with such a busy schedule. The Instant Pot is such a great idea for saving time—I don’t have Instant Pot–specific recipes yet, but many of the soups, and curries from the book can be adapted by reducing the cooking time. I’ll keep this in mind for future recipes!
Big hugs,
Sarah 💕