Chickpea Curry
This is the curry I make when I want something warm and saucy without any meat involved. It comes together in one pot, and most of the work is just letting everything simmer while the flavors build.
Chickpeas are the protein here, and they hold their texture well simmered in a tomato and coconut milk sauce that gets richer the longer it sits. Spinach wilts in at the end, adding color without much extra effort.
This is one of my go-to plant-based bowls when I want something filling without meat, since chickpeas bring both protein and fiber to the table. The sauce actually improves after a day in the fridge, as the spices have more time to develop.
The recipe card has the full ingredient breakdown and simmer time for the entire ten-portion batch. Let the curry cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This chickpea curry actually tastes better on day two once the spices have had more time to develop.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chickpea Curry
YIELD
10 portions
ESTIMATED NUTRITION
590 calories • 20g protein • 89g carbs • 17g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 7 1/2 cans chickpeas
• 2 1/2 can light coconut milk
• 2 1/2 can diced tomatoes
• 2 1/2 onion
• 7 1/2 cups cooked rice
• 5 cups spinach
• 5 tbsp curry powder
• 2 1/2 tbsp olive oil
Directions
1. Sauté onion in oil.
2. Add curry powder, tomatoes and coconut milk.
3. Stir in chickpeas and simmer 15 minutes; add spinach until wilted.
4. Serve with rice.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
