Meal Prep

Creamy Coconut Chickpea Curry

Name: Creamy Coconut Chickpea Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Meal Prep
Ingredients: 2 cans (15 oz each) Chickpeas, drained and rinsed; 1 can (13.5 oz) Full-fat coconut milk; 2 tbsp Curry powder, 1 tsp turmeric; 1 large Onion, diced; 3 cloves garlic, minced; 1 cup Basmati rice (uncooked)

A warming, aromatic Indian-inspired curry that is entirely plant-based and rich in dietary fiber.

35 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Rinse the basmati rice and cook in 2 cups of water (bring to a boil, cover, and simmer on low for 15 minutes). Fluff with a fork.

2
Heat 1 tbsp of coconut or olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
3
Stir in the minced garlic, curry powder, and turmeric. Cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
4
Pour in the coconut milk and stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
5
Add the drained chickpeas to the simmering coconut broth. Reduce heat to medium-low and let simmer for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
6
Add salt and pepper to taste. Portion the cooked basmati rice into 4 containers and ladle the thick chickpea curry over the top.

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