Meal-Prep Sunday, Ep 1: Chickpea Curry
A simple, non-traditional, delicious chickpea curry packed with spices and antioxidants. Perfect for a quick, nutritious meal-prep.
Servings servings
Ingredients
Main Ingredients
- 2.5 cups 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 ground cumin
- 1 tbsp garam masala
- ½ tbsp ground coriander
- ¼ tsp freshly cracked black pepper
- 3 cups chickpeas
- 2 cans 400g diced tomatoes
- 1 can coconut milk (400 ml)
- 1.5 cups low-sodium vegetable stock
- 3 cups broccoli chopped into florets
- 1 lime
- ½ cup 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
Nutritional Information - Per Serving
Calories 573kcal | Carbohydrates 78g | Protein 19g | Fat 22g | Sodium 212mg | Fiber 15g | Vitamin A 81IU | Vitamin C 73mg | Calcium 137mg | Iron 6mg