Chickpea Peanut Curry

INGREDIENTS

1 cup uncooked basmati or brown rice
1/3 cup natural peanut butter, smooth
1 cup light coconut milk
1TBS thai red curry paste
1tsp curry powder and 1tsp turmeric
1-2tsp brown sugar depending on taste
1 can chickpeas OR swap for 3 diced chicken breasts
1/2 cup frozen peas
1 diced carrot
2 cups spinach, chopped
1 spring onion, chopped

METHOD

01 / Cook the rice in a rice cooker or pot according to instructions

02 / Heat coconut milk, peanut butter, curry paste and spices until thick. Add 1/2 cup water and stir until desired consistency

03 / Add all vegetables, chickpeas, and optional chicken to the sauce and simmer until combined

04 / Serve 1/2 cup cooked rice with 1/4 of the curry. May be frozen to prolong the life of the rice as meal prep

This is a much more hearty meal and may be divided into five serves if required. It’s filling due to the high healthy fat content, and contains a high amount of dense carbohydrates, making it perfect for post workout

Serves 4
GF, v, VG (meat optional)
MACROS: 14P/63C/16F

With chicken: 35P/52C/19F
Based on brown rice