Chickpea Curry

By: Talia Koren at Workweek Lunch

This savory, easy to prepare, and inexpensive Chickpea Curry can add a plant-based meal to your regular routine.

Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min | Yield: 3

Ingredients:

1 Tbsp olive oil sub oil of your choice

1 clove garlic minced

16 oz sweet potato chopped into small pieces

salt and pepper to taste

1/2 head cauliflower chopped into florets

15 oz canned coconut milk

15 oz can of crushed tomatoes drained!

2-1/2 Tbsp curry powder

15 oz can of chickpeas rinsed and drained

3/4 cup rice sub quinoa or any grain you like

Instructions:

1. Add the oil to a large skillet over medium heat, followed by the sweet potatoes and garlic. Add salt and pepper to taste, then cover the pan and let the sweet potatoes cook on medium heat for 10-15 minutes, stirring occasionally, until tender.

2. When the sweet potatoes are halfway done, add the cauliflower to the pan with more salt and pepper to taste. Keep the pan covered to steam the cauliflower.

3. Cook the rice according to the package and set aside.

4. When the sweet potatoes and cauliflower are done, add the coconut milk, drained crushed tomatoes and curry powder to the pan. Stir well an bring the mixture to a low boil, then bring to a simmer and cook uncovered on low heat for 5-10 minutes.

5. Stir in the rinsed and drained chickpeas, then taste the mixture to adjust spices. I added more curry powder at this point!

6. Assemble: divide the rice into three meal prep containers, followed by the curry mixture. That's it!

Note: You can substitute or add white beans, tofu or cooked chicken or shrimp. You swap cauliflower for broccoli, green beans, zucchini or spinach. And you can use russet or Yukon gold potatoes instead of sweet potatoes.

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Nutrition Facts:

Calories: 488

Total Fat: 21 g

Total Carbohydrate: 60 g

Protein: 11 g

Equivalents: 3 vegetable protein, 2 starch, 4 fat