Savory Chickpea Curry (Make Ahead Meal Prep)
Savory Chickpea Curry (Make Ahead Meal Prep)
Ingredients
For the Charred Aromatics
- 1 white onion, large, roughly chopped
- 6 garlic cloves, whole, peeled
- 2 inches fresh ginger, peeled, roughly chopped
- 2 green chilies, whole (adjust to taste)
- 1 tablespoon whole brown mustard seeds
For the Curry Base
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cans chickpeas, 15-ounce, drained and rinsed
- 1 can crushed tomatoes, 28-ounce
- 1 can full-fat coconut milk, 13.5-ounce
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 cups basmati rice, cooked, for serving
Instructions
- 1
Heat a cast iron skillet over medium-high heat. Add the roughly chopped white onion, whole garlic cloves, roughly chopped fresh ginger, whole green chilies, and whole brown mustard seeds. Dry-roast and toss frequently until the aromatics are slightly charred and fragrant, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the ground turmeric, ground cumin, and chili powder. Sauté for 30 seconds to 1 minute, until fragrant, stirring constantly to prevent burning.
⏱️ 1 min
- 3
Add the charred aromatics from the skillet to the pot with the spices. Stir well to combine, ensuring the aromatics are coated with the spice mixture.
⏱️ 2 min
- 4
Stir in the drained and rinsed chickpeas, crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Season the curry with salt and black pepper. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 25 min
- 6
Taste the curry and adjust seasoning as needed. Serve hot over cooked basmati rice, garnished with fresh chopped cilantro.
⏱️ 2 min
- 7
For meal prep: Allow the curry to cool completely to room temperature. Divide into individual airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then gently warm on the stovetop or in the microwave until heated through.
Kitchen Tools
Nutrition Facts (per serving)
Savory Chickpea Curry (Make Ahead Meal Prep)
Ingredients
For the Charred Aromatics
- 1 white onion, large, roughly chopped
- 6 garlic cloves, whole, peeled
- 2 inches fresh ginger, peeled, roughly chopped
- 2 green chilies, whole (adjust to taste)
- 1 tablespoon whole brown mustard seeds
For the Curry Base
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cans chickpeas, 15-ounce, drained and rinsed
- 1 can crushed tomatoes, 28-ounce
- 1 can full-fat coconut milk, 13.5-ounce
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 cups basmati rice, cooked, for serving
Instructions
- 1
Heat a cast iron skillet over medium-high heat. Add the roughly chopped white onion, whole garlic cloves, roughly chopped fresh ginger, whole green chilies, and whole brown mustard seeds. Dry-roast and toss frequently until the aromatics are slightly charred and fragrant, about 8-10 minutes. Remove from heat and set aside.
⏱️ 10 min - 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the ground turmeric, ground cumin, and chili powder. Sauté for 30 seconds to 1 minute, until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 3
Add the charred aromatics from the skillet to the pot with the spices. Stir well to combine, ensuring the aromatics are coated with the spice mixture.
⏱️ 2 min - 4
Stir in the drained and rinsed chickpeas, crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Season the curry with salt and black pepper. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 25 min - 6
Taste the curry and adjust seasoning as needed. Serve hot over cooked basmati rice, garnished with fresh chopped cilantro.
⏱️ 2 min - 7
For meal prep: Allow the curry to cool completely to room temperature. Divide into individual airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then gently warm on the stovetop or in the microwave until heated through.