Budget-Friendly Chickpea Curry
Servings: 3 meals
Ingredients
- 1 TBSP olive oil sub oil of your choice
- 1 clove garlic minced
- 16 oz sweet potato chopped into small peices
- 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 TBPS curry powder
- 15 oz can of chickpeas rinsed and drained
- 3/4 cup rice sub quinoa or any grain you like
Instructions
- 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.
- 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.
- Cook the rice according to the package and set aside.
- 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.
- Stir in the rinsed and drained chickpeas, then taste the mixture to adjust spices. I added more curry powder at this point!
- Assemble: divide the rice into three meal prep containers, followed by the curry mixture. That's it!
Notes
Easy swaps:
- Not into sweet potatoes? Use regular (russet, fingerling, Yukon gold) potatoes instead! I promise it will be just as good.
- Not into tomatoes? Skip them entirely.
- Not into broccoli? Swap them out for chopped green beans, cauliflower, swiss chard, kale, spinach, zucchini or peas
- Not into chickpeas? Swap them out for other proteins like white beans, tofu, chicken or shrimp, (cooking the last three would require an extra step to cook the protein separately or before making this recipe in the same pan, just keep that in mind)
- Not into garlic? Leave it out.
- Don't want to use rice? Try quinoa, pita bread, naan or farro instead. If you use naan or pita bread, keep it on the side until you eat the meal.
- Can't use coconut milk? You can easily swap it out for other types of milk.
- This curry is sweet. Want a spicier curry? Add 1 tsp of garam masala and 1/4 tsp (or more) of cayenne!