VEGAN CHICKPEA CURRY

Easy to prep & a perfect meal for your next meal prep day


INGREDIENTS (PORTION FOR 4)

  • 260g rice

  • 2 chopped garlic cloves

  • 2 chili

  • 400g sweet potato

  • 1 broccoli

  • 2 bell pepper

  • 200g mushrooms

  • 260g chickpeas

  • 400ml coconut milk

  • 30g green curry paste

  • 3 tsp cumin

  • 2 tsp curry powder

  • soy sauce


PREPARATION

  1. Prepare the vegetables by washing & cutting them: 2 Garlic cloves - 2 chili - 1 sweet potato - 2 bell pepper - 1 broccoli - 200g mushrooms

  2. Saute garlic, chili and curry paste in a pan with oil.

  3. Add in the sweet potatoes and let it cook for 4-5 minutes.

  4. Add in the bell pepper and mix briefly. In the meantime cook rice with a rice cooker and steam the broccoli in it. If you don't have a rice cooker, prepare the rice as usual and boil the broccoli in water until al dente

  5. Deglaze the vegetables with the coconut milk. Let the curry simmer until the sweet potatoes are al dente. Add in the mushrooms and let it simmer for another 2-3 minutes.

  6. Add in the washed chickpeas as well as the broccoli and spice the curry with some soy sauce, curry powder and cumin.

  7. Serve with rice.


NOTES:

In case you need less carbs (or more) it is easy to play around with the rice portion by increasing or decreasing it.

The curry itself has already a good amount of carbs with the sweet potatoes as well as the chickpeas.


MACROS (INCL. 65g RICE)

660 Calories - 92g Carbs // 18g Protein // 22g Fat