I’ve been working on doing more meal prep on the weekends. Weekdays are busy and in an attempt to eat out less and save more money I’m upping my weekend cooking game. It has taken a while to figure out good strategies for meal prepping. I can get bored with the same thing day after day. Over the past couple of weeks I’ve stock piled a few servings of Chicken Soup and Veggie Chili in the freezer. This way if I don’t have time to do meal prep, or I get bored with the same dish I have a few solid options up my sleeve.
Have you ever done meal prep? What are your go-to meals for lunchtime leftovers?
I had a bunch of sweet potatoes from my latest Hungry Harvest box, so this was a great way to use them up. This is very flavorful, full of antioxidants from the curry powder, anti-inflammatory properties from the turmeric and ginger, fiber from the chickpeas and potatoes (and brown rice if that’s how you choose to serve it). So many healthful reasons to try this, but also because it’s easy and delicious. I made this in the slow cooker, but you could also make it on the stove. You’ll have to dirty a pan anyway to sauté the onion, so it’s up to you. Slow cooker time will vary based on how big you cut the sweet potatoes. I went for a rather small dice so that the sweet potatoes would be a similar size to the chickpeas. Three hours on low was plenty of time to soften the sweet potatoes, so this isn’t a great recipe for cooking all day while you’re at work, but it is nice for the weekend when you need to go out and run errands or just avoid the kitchen for a bit.
Chickpea & Sweet Potato Curry
Adapted from A Spicy Perspective
- 1 Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, peeled and smashed
- 2 Tbsp freshly minced ginger
- 2 tsp curry powder (or garam masala)
- 2 tsp turmeric
- 2 tsp honey
- 1 1/2 tsp salt
- 1 (13oz) can lite coconut milk
- 2 (14oz) cans chickpeas, drained and rinsed
- 3 large sweet potatoes, peeled and diced
In a large pan, heat the olive oil over medium high heat. Add the onion and smashed garlic cloves, a cook until beginning to turn translucent. Mix in the ginger and cook until just beginning to brown. Add the onion mixture, spices, honey, and coconut milk to a blender and blend until smooth. Pour the mixture into the slow cooker and add the chickpeas and sweet potatoes. Mix well, cover and cook on low for 3-4 hours or until the sweet potatoes are fork tender. Taste and season with salt as needed. Serve over brown rice or with naan.
If you want to make it on the stove top, add the blended onion mixture to a pot then add the chickpeas and sweet potatoes. Cover and simmer for 20-30 minutes or until the sweet potatoes are fork-tender.