# Components:
→ Chickpea Curry
01 - 2 tablespoons coconut oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 2 (15-ounce) cans chickpeas, drained and rinsed
10 - 1 (13.5-ounce) can full-fat coconut milk
11 - 1 (14-ounce) can diced tomatoes
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - Juice of 1 lime
→ Grain
15 - 2 cups cooked basmati rice
→ Fresh Vegetables
16 - 1 cup shredded carrots
17 - 1 cup baby spinach
18 - 1 cup red bell pepper, thinly sliced
19 - 1/2 cup cucumber, diced
→ Garnish (optional)
20 - 1/4 cup fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add the curry powder, cumin, turmeric, and cayenne pepper. Toast the spices for 30 seconds, stirring constantly.
04 - Incorporate the drained and rinsed chickpeas, coconut milk, and diced tomatoes. Season with salt and black pepper. Mix thoroughly and bring to a gentle simmer.
05 - Simmer uncovered for 12-15 minutes, stirring occasionally, until the curry has thickened. Stir in the lime juice and adjust seasoning as needed. Remove from heat.
06 - Assemble four large meal prep jars or containers.
07 - Place 1/2 cup of cooked rice at the bottom of each jar.
08 - Layer with shredded carrots, a handful of baby spinach, thinly sliced bell pepper, and diced cucumber.
09 - Spoon generous portions of the cooled coconut curry chickpeas on top of the vegetable layer.
10 - Garnish with fresh chopped cilantro and a lime wedge, if desired. Seal the jars.
11 - Refrigerate for up to 4 days. Reheat in a microwave-safe container or enjoy cold.
