Easy Meal Prep Recipe: Vegan Cookup Rice and Curried Channa

 
 

If you’re a busy grad student like me, you know the one thing we’re always fighting against is time. There’s so much to do but so little time to do them all. However, if there’s one thing that I value is a nice home cooked meal at the end of a long day after class and lab.

I started meal prepping my junior year of undergrad after I got fed up of the tasteless food I was eating from the cafeteria. I grew up eating home cooked meals almost everyday and I loved to cook nonetheless. So I started cooking meals for the week on Sunday and huntyyyyy, it saved me so much time and money.

When I am preparing meals, I try to ensure the meal is well balanced and also doesn’t take too much time to prepare. There were days I was throwing down in the kitchen making a whole ton food and it would take me hours to finish. Now that time is of the essence, my meals are quick, easy and obviously tasty because Guyanese don’t play about seasoning in their food.

Disclaimer: The measurements for this recipe may be a bit off and not precise because I was never taught to cook with measurements - you smell, taste and add more seasoning until the food is to your liking, so bear with me.


Guyanese Cookup Rice (cheat edition)

  • 1.5 cups of Rice

  • 2 cans of Black Eyed Peas

  • 2 cans of Coconut Milk

  • 2 tbsp Thyme Seasoning

  • Trader Joe’s Everyday Seasoning

  • 2 tsp Adobo

  • 1 Onion

  • 3 Garlic Cloves

  • Olive oil

  • Salt

Directions: Chop onions and garlic and sauté in olive oil in a large pot until fragrant. Add in peas, rice and coconut milk. Stir well and add thyme, adobo and everyday seasoning. Add salt to your liking (I don’t cook with a lot of salt so this is variable). Cook for about 40 minutes. If coconut milk dries down and your rice is still not soft, add 1/2 cup of water until cooked fully. Cooking time may vary based on the type of rice you use. I used sona masoori rice from Costco and it usually takes 35 mins to be done.


Curried Channa

  • 4 tbsp of Curry Powder

  • 2 cups of Water

  • 1 can of Chickpeas

  • 1/2 Whole Onion

  • 4 Garlic cloves

  • 2 Potatoes

  • 2 tsp Garlic Power

  • 2 tsp Onion Powder

  • Olive oil

  • Salt

Directions: Add a small amount of water to curry powder until it achieves a paste-like consistency. Chop onions, mince garlic and add to curry paste. Heat a small amount of oil in a pan and add curry paste. Sauté for three minutes and then add 2 cups of water. Bring to a boil. Add a pinch of salt or more to your liking. Peel and cube potatoes. Drain and wash chickpeas under warm water and add to the pot along with potatoes. Let cook for 30 mins or until potatoes are soft.

Stir-fry Veggies

  • Trader Joe’s Organic Carrots of many Colors

  • 1 large zucchini

  • Trader Joe’s Everything but Bagel Seasoning

  • Olive oil

  • Salt

Directions: Wash vegetables under warm water and cut into small pieces. Heat a small amount of oil in a pan and sauté vegetables. Add seasoning and salt and cook for 15 minutes ( longer if you want them softer ).

A recipe has no soul. You, as the cook, must bring soul to the recipe
— Thomas Keller

As mentioned before, I was never taught to cook with measurements, but the food always tastes like the bomb.com. I will try to become better with creating future recipes that are much easier to follow with more precise measurements.

Nonetheless, this is one of the easiest meals I usually prepare not because it mostly nostalgic, but because the prep time is no longer than 2 hours. I hope you enjoy this meal if you make it and be sure to send me pictures.

Rukia HenryComment