Members recipe 
Garden Mains · Indian-inspired
Chickpea, Pea and Sweet Potato Curry Meal-Prep Bowls
A fragrant coconut curry of sweet potato, chickpeas and green peas is packed beside brown rice, extra roasted chickpeas and creamy avocado. Lime wedges and cilantro keep these make-ahead lunches tasting freshly made.
Test kitchen note: Add the avocado and lime on the day you eat the bowl; the curry and rice keep well for four days refrigerated.
Method 6 steps
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