This easy Chickpea Curry is a great healthy meal prep idea, as well as a quick weeknight dinner recipe! Packed with veggies, this chickpea curry is also gluten free and easily made vegan!
2cupsbutternut squashpeeled and diced into 1 inch cubes
2 cupsbaby spinach
Instructions
Heat a large dutch oven over medium-high heat.
Add about 1/2 cup of coconut milk. Stir until it is thick and shiny, about 2 minutes.
Add the curry paste. Stir until fully mixed and fragrant.
Add the rest of the coconut milk, brown sugar, peanut butter and fish sauce. Stir to combine. Bring to a simmer.
Add the onion, bell pepper, butternut squash and chickpeas. Stir and cover, reduce heat to medium. Simmer for 15-20 minutes, until vegetables are tender.
Stir in the spinach. Cook until wilted, 1-2 minutes.
Serve over rice if desired. If the curry turns out spicier than you intended, serving it with some plain yogurt will tone down the spiciness.
Notes
For meal prep: Make a pot of brown rice. Evenly divide chickpea curry and rice between four containers. Keep in the fridge for up to four days.Curry Paste: The brand you use matters. I like Mae Ploy Curry Paste, which is more flavorful than other brands I have used. However, it is also spicier. I use less of it than the amount I use with other brands. If you are using another brand like Thai Kitchen, you may need to use more. If the curry turns out spicier than you intended, serving with plain yogurt will tone down the spiciness and adds a nice flavor and texture.