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Batch-Cooked Vegetable & Chickpea Curry

Batch-Cooked Vegetable & Chickpea Curry

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
485
Chef's Note

This curry is designed to taste even better the next day as the flavors continue to develop. For a milder version that's more kid-friendly, reduce the curry powder to 1 tablespoon. You can also customize the vegetables based on what you have on hand - zucchini, green beans, or eggplant would all work well. For easier weeknight reheating, store the curry and rice in separate containers.

Tags
vegetarian
curry
batch cooking
meal prep
chickpeas
kid-friendly
dairy-free
nut-free
Indian
weeknight dinner
Ingredients

  • 2 tablespoons olive oil

  • 1 large, diced yellow onion

  • 4 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 1 large, diced red bell pepper

  • 2 medium, diced carrots

  • 1 medium, peeled and diced sweet potato

  • 2 cups, florets cauliflower

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon cinnamon

  • 2 tablespoons tomato paste

  • 1 14.5 oz can diced tomatoes

  • 1 13.5 oz can coconut milk

  • 2 15 oz cans, drained and rinsed chickpeas

  • 1 cup vegetable broth

  • 1 cup frozen peas

  • 2 cups, packed fresh spinach

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon, or to taste salt

  • 1/2 teaspoon black pepper

  • 1/4 cup, chopped (for garnish) fresh cilantro

  • 2 cups, uncooked basmati rice

Instructions
  • 1

    Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

  • 2

    Add 1 diced large yellow onion and cook for 4-5 minutes until softened and translucent.

  • 3

    Add 4 minced garlic cloves and 1 tablespoon grated ginger, and sauté for 1 minute until fragrant.

  • 4

    Add 1 diced red bell pepper, 2 diced carrots, 1 diced sweet potato, and 2 cups cauliflower florets. Cook for 5 minutes, stirring occasionally.

  • 5

    Add 2 tablespoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cinnamon. Stir to coat the vegetables and toast the spices for 1 minute.

  • 6

    Add 2 tablespoons tomato paste and stir to incorporate with the vegetables and spices.

  • 7

    Pour in 1 can of diced tomatoes with their juices, 1 can of coconut milk, 2 cans of drained and rinsed chickpeas, and 1 cup of vegetable broth. Stir well to combine.

  • 8

    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender but not mushy.

  • 9

    While the curry is simmering, cook 2 cups of basmati rice according to package instructions.

  • 10

    Add 1 cup of frozen peas and 2 cups of fresh spinach to the curry. Stir until the spinach wilts, about 2 minutes.

  • 11

    Stir in 1 tablespoon of fresh lemon juice and season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

  • 12

    Remove from heat and let stand for 5 minutes to allow flavors to meld.

  • 13

    Serve the curry over the cooked basmati rice and garnish with chopped fresh cilantro.

  • 14

    For meal prep: Allow curry to cool completely before dividing into airtight containers. Store rice separately. Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Information (per serving)
485
Calories
18g
Protein
75g
Carbs
15g
Fat
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