This Chicken & Chickpea Coconut Curry meal prep was so tasty😍 It’s a mixture of Recipetineats and Chatgpt lol. I popped one meal in the freezer & put it in the fridge the night before eating and it still tasted great. I liked cooking the pumpkin separately for its stand-alone flavour but would be easy just to cook in whilst simmering. Adding sauerkraut and yoghurt might sound crazy but I loved!
🛒Ingredients (Serves 5): 🥘 For the curry: * 450g chicken breast, diced * 1/2 tbsp olive oil * 300g butternut pumpkin * 1 can (400g) chickpeas, drained and rinsed * 1 large onion, diced * 4 cloves garlic, minced * 1 tbsp fresh ginger * 1 can 400ml coconut milk * 2 cups spinach leaves * 125g passata * 1 cup chicken broth * Salt and pepper Spices * tsp coriander powder * 2 tbsp curry powder * 2 tsp cumin * 1/2 tsp tumeric * 1 tbsp garam masala * 1 tsp paprika 🍚 For the grain base: * 50g Ancient grain soup mix (or mixed grains) * 50g Tri-coloured quinoa 🥄 To serve: * 1 tbsp sauerkraut each (added cold after reheating) * 1 tbsp plain greek yoghurt each * Lemon wedge * Fresh coriander 👩🍳 Method: 1. Tenderise chicken and dice into small cubes 2. Rinse and cook the mixed grains according to packet directions 3. Set aside to cool. 4. Dice pumpkin and roast in oven or air fryer at 190 degrees (or can cook in curry). Step 2: Cook the curry 1. Heat olive oil in a large pan or pot over medium high heat. 2. Add onion, garlic and ginger and cook for 2 minutes. 3. Add spices and stir for a minute. 4. Add chicken and cook until no longer pink on outside (4-5 minutes). 5. Add coconut milk, passata and broth and stir together. Add lentils (and pumpkin if not cooking separately). Bring to simmer and cook for 10 minutes or until sauce has thickened. 6. Sir through baby spinach and add salt and pepper. Step 3: Assemble * Divide the cooked grains/quinoa and pumpkin across 5 containers. * Top each with equal portions of the curry. * Once cooled, add sauerkraut and fresh coriander. * Top with yoghurt after reheating.
