Creamy Coconut Chickpea Curry (Meal-Prep)
This Coconut Chickpea Curry is budget-friendly, easy-to-make and perfect for meal prep. It's versatile, allowing for any veggies or beans you prefer, and tastes even better the next day.
Servings servings
Ingredients
- ½ tbsp olive oil or water fry
- 1 yellow onion, finely diced
- 2 tbsp ginger, minced
- 4 garlic cloves, minced
- 1 green chili, finely diced (optional, remove the seeds for less spice)
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- 1 tbsp garam masala
- ½ tbsp ground turmeric
- ½ tbsp brown sugar
- 2 tbsp tomato paste
- 2 tbsp water
- 2 cans diced tomatoes
- 400 ml coconut milk 1 can
- 4.5 cups cooked chickpeas
- 2 cups cauliflower chopped into florets
- 2 carrots, diced
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 lime juiced
To serve
- cilantro coriander
- pickled onions
- brown rice
Instructions
- Start by heating oil in a pot on medium heat, then add the diced onions. Cook for about 3 minutes until they start to soften.
- Add the minced ginger, garlic, and diced chili to the pot. Stir well and cook for another 2 minutes.
- Next, add the spices to the pot. Stir well to combine and cook for about 1 minute to allow the spices to release their flavors.
- Add the tomato paste and water to the pot. Stir well to combine and cook for another 2 minutes.
- Transfer the mixture from the pot to a blender. Add the diced tomatoes and coconut milk, then blend until smooth.
- Return the blended mixture to the pot. Add the chickpeas and diced vegetables. Cook on medium to low heat for about 20 minutes, stirring occasionally.
- Adjust the seasoning with salt and pepper to taste. Serve the curry with freshly squeezed lime juice, cilantro, rice, and pickled onions. Enjoy!
Video
Nutritional Information - Per Serving
Calories 610kcal | Carbohydrates 77g | Protein 23g | Fat 25g | Sodium 434mg | Fiber 20g | Vitamin A 265IU | Vitamin C 40mg | Calcium 150mg | Iron 8mg