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Coconut Chickpea Curry. 5 ingredients. 5 steps. 5 days.

Part of the 555 meal prep series from get dopa.

Rich, warming, and genuinely one of those recipes that makes you feel like you've got your week sorted. This chickpea coconut curry batch cook earns its place in your rotation, and to top-it-off, it's all done in one pan.

Portion sizes are calculated for one person across five days of the week.

Ingredients

3 tins of chickpeas, drained

2 tins of coconut milk

2 tins of chopped tomatoes

200g fresh spinach

3 tablespoons curry powder

Steps

  1. Place a large pan on medium heat — no oil needed yet.
  2. Add the curry powder to the dry pan. Stir for 1 minute until it smells incredible.
  3. Add the chopped tomatoes and coconut milk. Stir together and bring to a gentle simmer.
  4. Add the drained chickpeas. Stir, then leave to simmer for 15 minutes.
  5. Add the spinach and stir until wilted. Taste and season.

Make it your own:

  • Serve with rice or flatbread for a more filling meal
  • Add chilli flakes if you like a bit of heat
  • Pop portions in the freezer for later in the month

 

Explore More from the 555 Series 

Five ingredients. Five steps. Five days. Simple recipes for structured weeks. 

If you’re looking for healthy protein lunch ideas, easy batch cooking or low-effort meal prep, explore more from the 555 series below. 



 

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