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 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.
Some foods lend themselves to batch cooking better than others.
1 tablespoon grapeseed oil
1 small yellow sweet onion
6 garlic cloves, minced
3 tablespoons fresh ginger, minced
1 ½ tablespoons dried basil
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