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Chickpea Curry With Jasmine Rice Meal Prep

Plant-based main dish made with chickpeas, spinach, and a creamy coconut broth over jasmine rice.
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Course: Lunch, Main Dish
Cuisine: Mediterranean
Keyword: Chickpeas, Meal Prep
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 meals
Calories: 484kcal

Ingredients

  • 1 cup jasmine rice uncooked
  • 2 tablespoon avocado oil
  • 1 large onion chopped
  • Salt to taste
  • Black pepper to taste
  • 2 teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ½ cup vegetable broth
  • 2-15oz cans chickpeas rinsed and drained
  • 2 large handfuls spinach
  • 1-13.5 ounce can coconut milk
  • dash Sriracha
  • cilantro optional

Instructions

  • Cook the jasmine rice according to package instructions
  • Heat the oil in a large pot over medium-low heat. Add the onions and season with salt and pepper and heat until onions are translucent, about 5 minutes. Add in the curry powder and garlic powder and cook for 30 seconds.
  • Pour in the vegetable stock to deglaze the pot, then add the chickpeas, coconut milk, and a bit of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Add baby spinach in the last 5 minutes.
  • Divide jasmine rice among 4 meal prep containers and top with chickpea curry. Top with cilantro.
  • Store in the fridge for 4-5 days and reheat before serving.

Notes

Nutrition for 1 out of 5 servings:
10.9g Protein | 57.4g Carbs | 24.4g Fat | 10.1g Fiber | 484 Calories

Nutrition

Serving: 1meal | Calories: 484kcal | Carbohydrates: 57.4g | Protein: 10.9g | Fat: 24.4g | Fiber: 10.1g