Curry Chickpea Batch Cook
Ingredients
- 2 cups dry Basmati rice
- 3 cans (15 oz each) Chickpeas Drained.
- 1 can (14 oz) Coconut milk Full-fat.
- 1 can (15 oz) Diced tomatoes
- 4 cups Spinach Fresh.
- 1 large Yellow onion Diced.
- 4 cloves Fresh garlic Minced.
- 1 tbsp Fresh ginger Grated.
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1/2 tsp Ground turmeric
Steps
- Cook basmati rice according to package directions.
- In a large pot, sauté onion until translucent, about 5 minutes.
- Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- Add chickpeas, diced tomatoes, and coconut milk. Bring to a simmer.
- Cook for 15 minutes, stirring occasionally.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Divide rice and curry into 6 meal prep containers.
- Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Info (per serving)
| Calories | 465 kcal |
| Protein | 16 g |
| Carbohydrates | 68 g |
| Fat | 14 g |
| Fiber | g |
| Sugar | g |