Home RECIPES Chickpea Curry and Rice Meal Prep

Chickpea Curry and Rice Meal Prep

Total Time: 45 mins.
Prep Time: 15 mins.
Cook Time: 30 mins.
Serves: 4


2 pkg (250 g each) Tilda® Pure Steamed Basmati
2 tbsp (30 mL) coconut oil

1 onion, chopped
1 tbsp (15 mL) minced fresh ginger
3 cloves garlic, minced
2 tsp (10 mL) ground turmeric
1 tsp (5 mL) each ground cumin, coriander and paprika
1 tsp (5 mL) each salt and pepper
1/4 tsp (1 mL) each ground cardamom, cinnamon and fennel
4 cups (1 L) cooked or canned chickpeas
2 tbsp (30 mL) tomato paste
1 can (400 mL) coconut milk 
1 cup (250 mL) reduced-sodium vegetable broth
1/4 cup (60 mL) finely chopped fresh cilantro
2 tbsp (30 mL) lemon juice

Star Product

Pure Steamed Basmati Rice
Pure Steamed Basmati Rice


1. Heat coconut oil in large, high-sided skillet set over medium heat; cook onion, ginger and garlic for about 5 minutes or until softened. Stir in turmeric, cumin, coriander, paprika, salt, pepper, cardamom, cinnamon and fennel; cook for 1 to 2 minutes or until fragrant.

2. Stir in chickpeas; cook for 1 to 2 minutes or until well coated. Stir in tomato paste; cook for 1 minute. Stir in coconut milk and broth; bring to boil. Reduce heat to medium-low; simmer for 20 to 30 minutes or until thickened. Stir in cilantro and lemon juice.

3. Let cool completely. Divide curry and Tilda® Ready to Heat – Pure Steamed Basmati among 4 food storage containers. Refrigerate for up to 3 days. (To serve, reheat until warmed through.)



Add cubes of tofu to curry for added protein.

Substitute tomato sauce for coconut milk if desired.