These meal prep bowls are hearty, satisfying, and full of flavor. Chickpeas provide a great source of protein and fiber, while the curry sauce is rich, creamy, and loaded with warm spices like cumin, turmeric, and coriander. It’s a budget-friendly, vegan-friendly option that doesn’t skimp on taste. The best part? It keeps well for days, making your weekly meal planning a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned chickpeas (drained and rinsed)
Coconut milk
Onion, diced
Garlic, minced
Fresh ginger, grated
Olive oil or coconut oil
Tomato paste
Diced tomatoes (canned or fresh)
Curry powder
Ground cumin
Ground turmeric
Ground coriander
Salt
Black pepper
Fresh cilantro (for garnish)
Cooked rice or quinoa (for serving)
Steamed vegetables like broccoli, carrots, or spinach (optional)
Directions
Heat oil in a large skillet or saucepan over medium heat.
Sauté diced onions until translucent, about 5 minutes.
Add garlic and ginger and cook for another minute until fragrant.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Add curry powder, cumin, turmeric, and coriander. Stir to coat the aromatics with the spices.
Pour in diced tomatoes and coconut milk. Stir well to combine.
Add chickpeas and season with salt and pepper.
Simmer for 15–20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning if needed.
Assemble your meal prep bowls with a base of cooked rice or quinoa, a generous scoop of chickpea curry, and steamed veggies if using.
Garnish with fresh cilantro before storing or serving.
Servings and timing
This recipe yields 4 meal prep bowls. Total time is about 35 minutes: 10 minutes prep, 25 minutes cooking.
Variations
Add greens: Stir in fresh spinach or kale in the last few minutes of cooking.
Spicy version: Add red chili flakes or diced fresh chili for heat.
Protein boost: Add tofu, tempeh, or cooked lentils alongside the chickpeas.
Low-carb option: Serve over cauliflower rice instead of regular rice.
Creamy twist: Add a spoonful of almond butter or cashew cream for extra richness.
Storage/Reheating
Store the assembled bowls in airtight containers in the refrigerator for up to 4–5 days. To reheat, microwave in 1–2 minute intervals, stirring in between, until heated through. You can also reheat the curry on the stovetop over medium heat. If the sauce thickens too much, add a splash of water or coconut milk to loosen it.
FAQs
Can I freeze these meal prep bowls?
Yes, you can freeze the chickpea curry portion for up to 2 months. Thaw in the fridge overnight before reheating. It’s best to freeze rice and vegetables separately for optimal texture.
Is this recipe vegan?
Yes, it’s completely plant-based and dairy-free, making it suitable for vegans and vegetarians.
Can I use dried chickpeas instead of canned?
Yes, but they need to be cooked beforehand. Soak them overnight and boil until tender before using in the curry.
How long do these meal prep bowls last in the fridge?
They stay fresh for 4 to 5 days when stored in airtight containers in the refrigerator.
What type of rice works best?
Basmati, jasmine, brown rice, or even quinoa are great options depending on your preference.
Can I use light coconut milk?
Yes, light coconut milk works, but the sauce will be slightly less rich and creamy.
Can I add vegetables directly into the curry?
Absolutely. Add diced carrots, bell peppers, or spinach directly into the sauce for a more veggie-loaded meal.
How do I keep the rice from drying out when reheating?
Add a splash of water before microwaving to keep the rice moist.
Can I make this curry spicier?
Yes, add fresh chopped chili, cayenne pepper, or hot curry powder to increase the heat.
What can I use instead of coconut milk?
You can use cashew cream or a blend of almond milk with a bit of cornstarch for a dairy-free alternative.
Conclusion
Chickpea Curry Meal Prep Bowls are a delicious, nutritious, and practical solution for make-ahead meals. With their rich flavor, hearty ingredients, and customizable components, they’re perfect for anyone looking to eat better throughout the week. Whether you’re vegan, meal prepping on a budget, or just want something comforting and healthy, this recipe delivers every time.
Chickpea Curry Meal Prep Bowls are flavorful, plant-based meals featuring protein-rich chickpeas in a creamy, spiced curry sauce. Perfect for meal prep, they reheat well and pair with rice or quinoa for a satisfying, nutritious lunch or dinner.
Heat oil in a large skillet or saucepan over medium heat.
Sauté diced onions until translucent, about 5 minutes.
Add garlic and ginger and cook for another minute until fragrant.
Stir in tomato paste and cook for 1–2 minutes to enhance flavor.
Add curry powder, cumin, turmeric, and coriander. Stir well to coat the aromatics.
Pour in diced tomatoes and coconut milk, stirring to combine.
Add chickpeas and season with salt and pepper.
Simmer for 15–20 minutes until sauce thickens slightly and flavors meld.
Taste and adjust seasoning as needed.
Assemble meal prep bowls with rice or quinoa, chickpea curry, and steamed veggies if using.
Garnish with fresh cilantro before serving or storing.
Notes
Add spinach or kale at the end for more greens.Use red chili flakes or hot curry powder for extra spice.Swap rice for cauliflower rice for a low-carb version.Stir in almond butter or cashew cream for extra richness.Curry can be frozen separately for up to 2 months.
