Yellow Chickpea and Basil Curry


I love quick and easy meals that I can throw together and put on the table in just a few minutes. This Yellow Chickpea and Basil Curry uses simple ingredients that I usually have on hand. Plus, it comes together quickly and tastes delicious as leftovers. You may even want to double the recipe to prep a week’s worth of lunches at one time.

Batch Cooking 101

Batch cooking can help you stick to your nutrition plan and avoid grabbing unhealthy fast or processed food. Having something prepped in the fridge or freezer means never having the dinner hour dilemma.

You can set aside a day to batch cook several recipes, or you can just double your recipes as you cook your meals. Either way, you’ll love having food at-the-ready for those busy days when you just don’t feel like cooking.

Tips for Batch Cooking

Some foods lend themselves to batch cooking better than others.

  • Soups and stews are some of my favorite foods to batch cook because they often tend to taste even better over time.
  • Roasted vegetables freeze well and are oh-so-convenient when you need a handful of veggies to finish a dish.
  • Salad prep is another great time saver during the week. Wash, cut and portion veggies and other salad components to have ready when you need them.
  • Burgers and other time-consuming dishes become easy weeknight dinners when you make them ahead of time.

Looking for some recipes to get started with batch cooking? Check out these Mushroom Lentil Burgers or this Butternut Squash Soup.


Yellow Chickpea and Basil Curry

Prep Time: 15 minutes Cook Time: 15 minutes
Yield:2 servings


Basmati rice

1 tablespoon grapeseed oil

1 small yellow sweet onion

6 garlic cloves, minced

3 tablespoons fresh ginger, minced

1 ½ tablespoons dried basil

3 tablespoons yellow curry powder

2 – 14 ounce cans chickpeas, drained and rinsed

1 – 14 ounce can full-fat coconut milk

2 large handfuls fresh basil, chiffonade, divided

2 tablespoons freshly squeezed lime juice


For the Rice

  1. Rinse rice throughly until water runs clear.
  2. For every 1 cup of rice, add two cups of water and a pinch of salt to a stockpot.
  3. Bring to a boil, reduce to a simmer, and cover.
  4. Cook for 12 minutes and remove from heat. Leave the lid on for 10 additional minutes.
  5. Fluff with a fork before serving.

For the Curry

  1. Heat a large skillet over medium heat and add grapeseed oil.
  2. Once hot, add onion, garlic and ginger and a pinch of salt and pepper. Cook until the softened and very fragrant, about 5 minutes.
  3. Add in the dried basil and curry powder. Cook until fragrant for 2 minutes.
  4. Stir in chickpeas, coconut milk and lime juice. Bring the mixture to a simmer and simmer for 5 minutes.
  5. Taste and season with more salt, pepper or lime juice if necessary.
  6. Finally, stir in 3/4 of the the fresh basil, reserving the rest for garnish.

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