• Payton Pinsky

Chickpea Curry with Garlic Spinach | Vegan Meal Prep


I’ve been adjusting lately back to life working in a office instead of home. After a couple of weeks, I've already gotten sick of soup, salads, and sandwiches, so I decided it was time to switch it up. This dish only requires one cooking dish and about 20 minutes of your time. This prepared 3 days worth of food for me. If you're looking for a meal that will leave you feeling full and satisfied, than let's get cooking!


Ingredients: 1 14oz Can Chickpeas

1/2 Small Cauliflower Head

1 /2 Large Yellow Onion

3 Garlic Cloves

2 Cups Spinach

2 Tbs Tomato Paste

1 Lemon

1/4 Cup Water

Green Onions

Fresh Cilantro

Cooking oil of Choice

Sea Salt

Pepper

Cumin

Curry

Cinnamon

Optional: Rice to serve with.

  1. In a medium sized skillet, heat oil over medium heat. Add in 2 of your minced garlic cloves and sauté for a minute or two, until they begin to brown. Add in your spinach and mix continuously until it begins to wilt. Squeeze in your fresh lemon juice and sea salt. Set onto a dish on the side.

  2. Add in a little more oil into the same skillet. Sauté the last clove of garlic and onion together for about 4 minutes. Add in your cauliflower florets and stir together. Add in drained can of chickpeas and seasonings. Finally, add in your tomato paste and 1/4 cup of water. Mix until well combined. You may need to add a little more water to get desired thickness.

  3. Cook curry mixture on medium heat for about 8 minutes. Remove from heat. Serve with spinach, green onions, and fresh cilantro.

Optional to add rice as base. Enjoy!





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