Tonight’s dinner. Chicken with green beans and chickpeas, seasoned with curry, garlic, onion, and paprika. 😍 •
•It’s been tough keeping on track. About all I can say is that most of what I’ve eaten has been homemade with high quality ingredients, lol. Although there might have been a fast food burger and a few bites of ice cream. 😱 •
I am trying, though. I got my meal prep half done today - even though I’m super late for the week, lol. My problems with motivation (thank you, depression and insomnia) combined with the hectic schedule my hubby’s had have made it hard to stick to. But I’m trying, and doing loads better than last year. And that’s all I’m going to demand of myself. Do the workouts when I have the energy, do meditations to help me manage my head, refuse to buy junk food on grocery trips, and be exceedingly nice to myself. •
On that note, I’d better check on the squash tart I’ve got in the oven. I’ve got some #tiuapproved cookies to do next. 😜•
Time to turn up the heat for #heidandeat this week 🔥 - “Chickpea Curry” with quinoa and a side rainbow carrots.
- 2 finely chopped garlic cloves
- 1 diced green capsicum (green pepper)
- 2 diced tomatoes
- 2 cups veggie stock
- 1 cup coconut milk
- 1 tbsp curry powder
- 1/4 tsp chilli flakes
- finely chopped chives
- 1 can chickpeas (drained/rinsed)
- Rainbow carrots
In a deep pan, cook off garlic and capsicum in OO for few mins. Add tomatoes, curry powder and chilli flakes. Stir everything together so everything is well coated. Add veggie stock and chickpeas to the mix. Simmer for 10mins then turn down the heat and add coconut milk. Stir together well and then add S&P to taste. Serve with lime wedge and tip of with fresh chives.
*For the quinoa, cook in half veggie stock, half water with a pinch of salt.
Rainbow carrots 🥕
Cut off tops and then half each carrot so they can lie flat. Keep it simple and coat in OO and S&P. Roast in oven on a baking tray at 210C (410F) for roughly 20mins.
When the chickpea curry is so good that you have to take the picture whilst running to your room to eat it 😍 I make things up pretty much as I go along but roughly this is what I used in order:
- olive oil (tsp)
- lazy garlic (tbsp)
- 1 red pepper
- 1 brown onion
- curry powder (3 tbsp)
- chilli powder (1 tsp)
- cane sugar (1tsp)
- nutritional yeast (15g) - salt and pepper (obviously)
- 1 tin chickpeas
- 1 tin coconut milk
- Crunchy peanut butter (1 tbsp)
Honestly the peanut butter made all the difference! Before I found it too thin and too spicy but with the peanut butter it was 👌This made enough for about 3 servings and I served it with white rice and a little coriander sprinkled on top :) #lazyvegan#vegan#chickpeacurry
Steamed rice flour cake (called 'Puttu' in South India) and Chickpea curry ❤️ for breakfast today.
Yummy delight !!! 😊
For the Rice flour cake(puttu) :
I used a ready made rice flour mix, added salt and water to make the granules moist.
Then steamed them in a small pot( the silver one in the picture), by putting it over the pressure cooker( boiling water inside) nossle.
A no oil, no fuss food 😊
I boiled 2 cups of Chickpea, you can use canned ones also.
To a pan , heat 2 tablespoon oil, add cumin seeds, 2 bay leaves, 2 clove and 4 Cardomom pods crushed. Add onions next and let it fry for 1-2 minutes. Once it's translucent, add 2 chopped tomatoes and 1 tsp salt. Let it cook for 2 minutes, the tomatoes should be mushy by now. Add 1/2 spoon turmeric, 1 spoon coriander powder, 1/2 spoon paprika powder, 1/2 spoon garlic powder. Fry the mix for 2 minutes. Now add the boiled Chickpea and 1 cup water. Adjust salt as per taste and let it cook along with spices in low flame for 5 minutes.
Add 1/2 spoon garam masala at the end, mix well and 2 minutes more on medium flame and done 😊. The aroma should be really soothing by now with all the dry spices in the curry.
Garnished with some coconut flakes.
We enjoyed the curry along with Puttu and black Cardomom tea.
You can enjoy the curry with rice, Naan, bread also.
#southindianbreakfast#southindian#puttukadala#puttukadalacurry#lovefordryspices#chickpeacurry#veganindian#veganhealth#veganchoices 🌱 #veganshare#plantbaseddiet#plantbasedcooking#whatveganseat#vegetarianoptions#indianvegetariandishes#vegansofinstagram#vegansoﬁg#vegancommunity
Chickpea curry with home made curry paste based on Thai flavours - ginger, lemongrass, garlic, chillies, lime, ginger, fish sauce, soy sauce and coriander and cooked in coconut milk. Fragrant and comforting. #vegan#fdbloggersuk#chickpeacurry
Ending the week with a big veggie curry 🍛 packed with protein, fibre and flavour plus super simple to throw together 🙌🏼
Recipe for this CHICKPEA & CAULIFLOWER CURRY as follows🍴: •
1 can of chickpeas (drained and rinsed)
1 can of chopped tomatoes
1 can of coconut milk
1 white onion (diced)
300g sweet potato (cut into small chunks)
1 cauliflower head (cut into florets)
100g of peas
250ml of vegetable stock (1 vegetable stock cube with 250ml of water)
3 cloves of garlic (crushed)
1 teaspoon of turmeric
1/2 teaspoon of salt
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 handfuls of rocket
1. In a pan over a medium heat add your onions and garlic and sauté for a couple of minutes.
2. Next add your sweet potato chunks and cauliflower florets and cook for a few minutes.
3. Add your turmeric, ground cumin and ground coriander. Coat your sweet potato and cauliflower evenly.
4. After a few minutes add your chickpeas, chopped tomatoes, coconut milk and vegetable stock. Season with salt and give everything a good stir.
5. Let simmer for 25 minutes, stirring occasionally before mixing in your peas.
6. Finish by stirring through your rocket and serving with rice or side of choice.
What you all up to this weekend? I’m looking forward to a weekend full of Christmassy things 🎄
G A R B A N Z O S al C U R R Y ♥
Mi saludable curry 👑
¡Repleto de ingredientes que te hacen bien! 🚀
Datazo: el curry siempre es más rico al día siguiente; los sabores se intensifican en un 100 %. Solo o acompañado de cereales y verduras, es la mejor manera de terminar la semana.
1 taza de garbanzos crudos (puestos en remojo la noche anterior)
1/2 cebolla morada picada
1 tomate picado
Especias: curry + cúrcuma + jengibre + cardamomo + comino + hojuelas de chile + levadura nutricional + sal marina + pimienta
1/4 taza de leche de coco o de almendras
1/3 taza de agua
Puñado fresco de cebolla de verdeo
Aceite de coco de @alimentosprana > en una sartén, derretir el aceite y saltear la cebolla con el tomate hasta dorar. Agregar los garbanzos y el mix de especias. Por último sumar el agua, la leche de coco y dejar cocinar unos 20 a 25 hasta espesar. | si te gusta más liquido, podes agregar más leche de coco | Antes de servir, sumar la cebolla de verdeo y ¡listo al plato!
Delicious! You add up? I love this! ✨
I write all about health, food and lifestyle in my new book WTF IS WRONG WITH OUR HEALTH BOOK, for more info go to 👉🏽👉🏽👉🏽www.whatthefoodbook.com 👆🏽👆🏽👆🏽
Posted @withrepost • @vegamelon quinoa cauliflower curry 🍛 | with potatoes and chickpeas, served with rice. 🌱 this dish is my ideal go-to dinner: creamy coconut milk, tender veggies, protein-packed quinoa and chickpeas — all loading up on texture and flavor. here’s the recipe:
quinoa cauliflower chickpea curry (serves 4)
-3 medium potatoes, cubed
-3 cloves garlic + 1 inch ginger, minced
-1.5 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp chili powder
-2 large tomatoes, diced
-1/3 cup dry quinoa, rinsed
-1/2 cup water
-3 cups cauliflower florets
-1 14-oz can coconut milk
-1 14-oz can chickpeas
-salt and pepper, to taste
In a pot, add in potatoes cover with water, cooking on medium low heat until potatoes are tender. Meanwhile, in a seperate large pot on medium heat, fry the garlic, ginger, and spices with some oil/water until fragrant. Add in tomatoes, quinoa, and water. Stir and cover the pot for 5 minutes, then add in cauliflower and coconut milk. When quinoa and cauliflower are almost cooked through, stir in cooked potatoes and chickpeas. Cover and cook on low heat for 4-5 more minutes before serving.
reposting because I can’t get enough of this recipe and I want you lot to feel the same😂 chickpeas are a popular staple in my life following a plant based diet 🌱 They’re packed with fibre and protein and oh so versatile. I mean imagine a world without hummus 💔these Almond Butter Curried Chickpeas only take 15 minutes to make so no excuses🍴🔶INGREDIENTS 2 cans of chickpeas (drained and rinsed) 70g almond butter 1 lime (squeezed) 1 tablespoon of maple syrup 1 garlic clove (crushed) 1/2 teaspoon of turmeric 1/4 of teaspoon of chilli powder 1/2 teaspoon of ground coriander 1/2 teaspoon of ground cumin 130ml of water salt and pepper to taste
🔶METHOD 1. On a medium heat add your garlic, turmeric, chilli powder, ground coriander, cumin, almond butter and a splash of water. Combine thoroughly, not letting the spices burn. 2. Then add your lime juice, maple syrup, water and chickpeas. 3. Season with salt and pepper. Then combine thoroughly and let simmer for 15 minutes, stirring occasionally. 4. Serve with rice and greens or whatever you wish.
My healthy take on curry🍛 This is the first time I EVER make something like this and I must say it turned out soo delicious!
•Chopped Onions, chopped tomatoes, chopped peppers
• 2 Tsp of curry powder
• 4 tsp of nutritional yeast
• 1 tsp of stevia
• Chili Flakes ( for more spice ) • Salt & Pepper
• 1/2 of Almond/ Coconut Milk
• 1 can of chickpeas 🍛🍛🍛🍛🍛🍛🍛
First Saute the onion, tomatoes and peppers with olive oil on a medium heat pan. Then add the chickpeas and the powders. Finally add the almond milk. If you like it more liquidity add more milk. -Pair it with Rice or quinoa like I did 💫
Mi saludable curry… ¡Esta es la primera vez que hago algo como esto y debo decir que resultó muy delicioso!
• Cebollas picadas, tomates picados, pimientos picados
• 2 cucharaditas de curry en polvo
• 4 cucharaditas de levadura nutricional
• 1 cucharadita de stevia
• Chili Flakes (para más pique )
• Sal, pimienta
• 1/2 de leche de almendra / coco
• 1 lata de garbanzos
Primero Saltea la cebolla, los tomates y los pimientos con aceite de oliva en una sartén a fuego medio. Luego agregue los garbanzos y los polvos. Por último añadir la leche de almendras. Si te gusta con mas liquido agrega más leche.
-Comételo con arroz o quinoa como lo hice yo💫
After two weeks of turkey and all the assorted leftovers, I decided to try something lighter and vaguely healthy. Kinda blown away by this chickpea curry. Totally filling, and a nice change from the rosemary-thyme-oregano flavor family. Not pictured: A large gin & tonic. #vegetarianrecipes#chickpeacurry#dinner#imsomartha