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Batch-Cooked Vegetable Curry with Rice

Batch-Cooked Vegetable Curry with Rice

Dinner
Prep Time
20min
Cook Time
40min
Servings
4
Calories
425
Chef's Note

This curry freezes exceptionally well! Make a double batch and freeze individual portions for up to 3 months. For extra protein, you can add a second can of chickpeas or substitute firm tofu. To save even more time, use pre-cut frozen vegetables—just add them directly to the pot without thawing.

Tags
vegetarian
meal-prep
budget-friendly
curry
Indian
make-ahead
freezer-friendly
student-meal
high-fiber
dairy-free
Ingredients

  • 1 cup basmati rice

  • 2 tablespoons vegetable oil

  • 1 medium, diced onion

  • 3 cloves, minced garlic

  • 1 tablespoon, grated ginger

  • 2 tablespoons curry powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon (optional) red chili flakes

  • 1 large, peeled and diced potato

  • 2 medium, diced carrots

  • 2 any color, diced bell peppers

  • 1/2 head, cut into florets cauliflower

  • 1 15 oz can, drained and rinsed canned chickpeas

  • 1 14 oz can canned diced tomatoes

  • 1 13.5 oz can coconut milk

  • 1 cup vegetable broth

  • 1 teaspoon, or to taste salt

  • 1/2 teaspoon black pepper

  • 1/4 cup, chopped fresh cilantro

  • 1 cut into wedges lime

Instructions
  • 1

    Cook 1 cup of basmati rice according to package instructions. Once cooked, set aside.

  • 2

    Heat 2 tablespoons of vegetable oil in a large, deep pan or Dutch oven over medium heat.

  • 3

    Add 1 diced onion and sauté for 4-5 minutes until translucent.

  • 4

    Add 3 minced garlic cloves and 1 tablespoon grated ginger, and sauté for another minute until fragrant.

  • 5

    Add 2 tablespoons curry powder, 1 teaspoon garam masala, 1/2 teaspoon turmeric, and 1/4 teaspoon red chili flakes (if using). Stir for 30 seconds to toast the spices.

  • 6

    Add 1 diced potato and 2 diced carrots. Stir to coat with the spices and cook for 5 minutes.

  • 7

    Add 2 diced bell peppers and 1/2 head of cauliflower florets. Stir to combine.

  • 8

    Pour in 1 can of diced tomatoes, 1 can of coconut milk, and 1 cup of vegetable broth. Stir well.

  • 9

    Add 1 can of drained chickpeas, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

  • 10

    Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until vegetables are tender.

  • 11

    Taste and adjust seasoning if needed.

  • 12

    Remove from heat and stir in 1/4 cup chopped cilantro.

  • 13

    Divide the curry into 4 meal prep containers, with rice on one side and curry on the other.

  • 14

    Let cool completely before sealing and refrigerating. Will keep for up to 4 days in the refrigerator.

  • 15

    When ready to eat, reheat in the microwave for 2-3 minutes or until hot throughout. Serve with a lime wedge for squeezing over the top.

Nutrition Information (per serving)
425
Calories
12g
Protein
62g
Carbs
18g
Fat
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