Large Batch Vegan Chickpea & Vegetable Curry (Meal Prep)

Name: Large Batch Vegan Chickpea & Vegetable Curry (Meal Prep)
Cuisine: singapore
Ingredients: 3 × 400 g cans (drained) Canned chickpeas; 2 large Onion; 6 cloves + 3 cm Garlic + ginger; 1.2 kg Mixed vegetables (carrot, potato, eggplant, beans); 400 ml Coconut milk (light); 4–5 tbsp Curry powder or paste; 3 tbsp Tomato paste; 600 ml Vegetable stock

A recipe from singapore.

🇸🇬 singaporeveganrunnerFriendlyhighCarbmealPreponePot

Large Batch Vegan Chickpea & Vegetable Curry (Meal Prep)

Nutrition (per serving)

480Calories

18 gProtein

62 gCarbs

16 gFat

9 gSugar

1100 mgSalt

Ingredients

3 × 400 g cans (drained) Canned chickpeas
2 large Onion
6 cloves + 3 cm Garlic + ginger
1.2 kg Mixed vegetables (carrot, potato, eggplant, beans)
400 ml Coconut milk (light)
4–5 tbsp Curry powder or paste
3 tbsp Tomato paste
600 ml Vegetable stock

Method

Sauté onion, garlic and ginger 5–6 min.
Add curry powder/paste and tomato paste → cook 2 min.
Add vegetables → stir 3 min.
Add chickpeas, coconut milk and stock → simmer 25–30 min until vegetables are tender.
Taste and adjust seasoning.
Cool completely → portion into 6 containers. Keeps 4–5 days in fridge. Serve with rice or quinoa.