Vegetable Curry Meal Prep

Ingredients

• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 small cauliflower, cut into florets
• 2 cups sweet potato, peeled and cubed
• 1 cup carrots, sliced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 2 cups baby spinach
• 2 cups cooked white rice
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent.

   5:00 · Soften onion
2. 2

   Stir in the garlic and ginger and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
3. 3

   Add the curry powder, turmeric, and cayenne and stir constantly to toast the spices, about 30 seconds.

   0:30 · Toast spices
4. 4

   Add the cauliflower, sweet potato, and carrots to the pot and stir to coat with the spice mixture.

5. 5

   Stir in the chickpeas, coconut milk, vegetable broth, tomato paste, and salt. Bring to a boil, then reduce heat to a simmer.

6. 6

   Cover and simmer until the sweet potato and cauliflower are tender, stirring occasionally.

   20:00 · Simmer curry
7. 7

   Stir in the baby spinach and cook until wilted, about 2 minutes.

   2:00 · Wilt spinach
8. 8

   Taste and adjust salt as needed. Remove from heat.

9. 9

   Divide the cooked rice among four meal prep containers and top each with an equal portion of the curry.

10. 10

    Garnish with chopped cilantro and a lime wedge before sealing containers. Refrigerate up to 4 days.