+ CHICKPEA CURRY + BASMATI RICE

This meal is always my go too when I fancy a quick meal! It does involve pre cooking and freezing a lot of portions (sounds like a lot, but when it’s all done, it is very satisfying when you know all you need to do is reheat a nutritious meal).

It starts off with getting all the veggies chopped up, chickpeas (tinned), bell peppers, red onion, sweet potato, coconut milk (light), tin tomatoes (also tinned). The herbs which are just as important as the veggies; coriander, cumin seeds, turmeric, ginger, curry powder (korma), salt + pepper.

I then put all of this into my slow cooker, usually leave this for 4+ hours (high heat) and it’s ready! I usually just have the curry by itself, or add rice/ couscous to change it up a little. Every time I make this, I usually make enough for 4 portions or more!

I usually throw this in and see what happens, but am happy to provide recipe details x

Published by chloefrancescajago

Illustrator | plant lover

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