Chickpea Curry With Jasmine Rice Meal Prep
Plant-based main dish made with chickpeas, spinach, and a creamy coconut broth over jasmine rice.
Servings: 4 meals
- 1 cup Jasmine Rice uncooked
- 2 tbsp avocado oil
- 1 large onion chopped
- salt & pepper
- 2 tsp curry powder
- 1/4 tsp Garlic Powder
- 1/2 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
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 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 between 4 meal prep containers and top with chickpea curry. Top with cilantro.
Store in the fridge for 4-5 days and reheat before serving.
Nutrition for 1 out of 5 servings:
10.9g Protein | 57.4g Carbs | 24.4g Fat | 10.1g Fiber | 484 Calories
Serving: 1meal | Calories: 484kcal | Carbohydrates: 57.4g | Protein: 10.9g | Fat: 24.4g | Fiber: 10.1g