Meal Details
1. Chickpea curry
514cal, 16p, 32c, 30f (per meal)
2 tsp (4g)
1 tsp (2g)
1 tsp (3g)
4 dash (1g)
1 can (405g)
1 can (451mL)
2 tsp (10mL)
1 medium (2-1/2" dia) (110g)
2 clove(s) (6g)
2 can(s) (896g)
2 inch (2.5cm) cube (10g)
1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5-7 minutes, until softened.
2
Add garlic and ginger and cook for 1 minute, until fragrant. Stir in the spices and cook for 1 minute, until toasted.
3
Stir in chickpeas, coconut milk, crushed tomatoes, and a pinch of salt. Bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until flavors meld and the sauce thickens slightly, 15–20 minutes. Serve.
2. Buttery brown rice
375cal, 6p, 52c, 15f (per meal)
1/4 cup (64g)
1 1/2 cup (285g)
1 tsp (7g)
3 cup(s) (711mL)
1 tsp, ground (3g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.