This one-pan meal is flavored with an aromatic blend of cumin, curry, and turmeric and served over fluffy rice.
Prep Time
15 minutes
Cook Time
15 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 22g / Carbohydrates 46g / Fiber 9g / Sugars 5g / Fat 34g / Calories 578
2 tbsp coconut oil
1 small yellow onion, diced
4 garlic cloves, minced
Small piece of ginger, peeled and minced
1 medium carrot, diced
1 medium zucchini squash, diced
4oz (100g) green beans, trimmed and cut into bite-size pieces
3 large mushrooms, sliced, about 4oz (100g) in total
15oz (425g) can chickpeas
12oz (340g) extra firm tofu, cubed
13.5oz (398g) can full-fat coconut milk
1 tsp ground cumin
1 tsp curry powder
1 tsp turmeric
1⁄2 tsp salt
1⁄4 tsp freshly ground black pepper
2 cups cooked basmati rice
1
In large, non-stick sauté pan, melt coconut oil over high heat. Add the onion, garlic, and ginger, and sauté for 2 minutes or until fragrant, stirring frequently. Reduce heat to medium-high.
2
Add the carrot and zucchini and cook for 2 minutes. Add the green beans and mushrooms and cook for another 2 minutes. When the mushrooms begin to brown, add the chickpeas and tofu and cook for 2 minutes more.
3
Add the coconut milk, cumin, curry powder, turmeric, salt, and pepper. Stir together and bring to a boil. Once boiling, remove from heat and cool for a few minutes.
4
To assemble the meals, add 1⁄2 cup cooked basmati rice to each of 4 meal prep containers. Scoop the curry over the rice, dividing it evenly among the containers.
Tip
Almost any vegetable can be added to this adaptable curry.