Mixed Vegetable Curry with Tofu and Chickpeas Recipe

Ingredients

• 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
• 4 oz (100 g) green beans, trimmed and cut into bite-size pieces
• 3 large mushrooms, sliced, about 4 oz (100 g) in total
• 15 oz oz (425 g) can chickpeas
• 12 oz (340 g) extra firm tofu, cubed
• 13.5 oz (398 g) can full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp turmeric
• ½ tsp salt
• ¼ 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.