Meal Details
1. Chickpea curry
1542cal, 47p, 97c, 90f (per meal)
2 tbsp (12g)
1 tbsp (6g)
1 tbsp (9g)
1/2 tbsp (3g)
3 can (1215g)
3 can (1354mL)
2 tbsp (30mL)
3 medium (2-1/2" dia) (330g)
6 clove(s) (18g)
6 can(s) (2688g)
6 inch (2.5cm) cube (30g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
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. Couscous
452cal, 16p, 89c, 1f (per meal)
3 box (5.8 oz) (493g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Follow instructions on package.