Trying to make curry look appetizing is literally one of the hardest things i've ever had to do 😂😂hence me re-posting a lot of old photos because literally all i've been eating lately is brown/beige curries with rice and it's just not fitting in with my instagram aesthetics. Bring on bloody summer for all the colorful salads and fruit platters i say! This curry although no appealing to the eye it is most definitely appealing to my mouth. As always i use super rough estimates but a rough idea is down below - -
2 cans chickpeas, rinsed
3-4 handfuls baby spinach
various chopped veggies - mushrooms, capsicum, onion etc
1 can coconut milk
1 cup vegetable stock
@weareoneco curry powder 2-3 tablespoons
@weareoneco garlic herb seasoning 2-3 tablespoons - -
Add all ingredients except chickpeas and baby spinach to your instant pot, set to manual cook for 10 minutes, once done release the pressure, add in the chickpeas and baby spinach, stir to combine and put the lid back on for another 10 minutes and allow to steam. Plate up your rice, put the curry on top and there you go! #mealprep#mealprepidea#mealprepideas#chickpeacurry#coconutcurry#mealprepmonday#mealprepmondays#comfortfood#mykindacomfortfood#vegancurry#vegetablecurry#dairyfree#dairyfreecooking
🐤CHICKPEA CURRY 🍛 This is one of my favourite homemade curries 😋 I love to eat curry with black rice mixed with spinach to get in some extra greens 😉🌱 the recipe to this dish is in m book Plant to Pot (link in bio) 💚 Hope you all have an amazing day! 🌞
Give this CHICKPEA & CAULIFLOWER CURRY a try this week 🍛
packed with fibre and flavour plus super simple to throw together 🙌🏼
Recipe 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 (I used @sarifoodscompany )
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.
Terrible Tuesday is over 🕺 whose watching bake off? 👩🏼🍳
Werbung, Verlinkung | CHICKPEA CURRY WITH JASMINE RICE (vegan) 🥘🍚
Endlich gibt es wieder ein REZEPT von mir. Ich koche zwar nicht häufig Currys, aber wenn doch, dann immer mit Kichererbsen & Kokosmilch 😍 Diesmal habe ich mich ein wenig bei Gaz @avantgardevegan inspirieren lassen (Recipe: inspired by Gaz @avantgardevegan) Schaue seine Kochvideos auf Youtube unheimlich gerne & was er kocht, trifft genau meinen Geschmack! 😍👍🏼
Zutaten für 3-4 Portionen:
2 Zwiebeln, 1 Knoblauchzehe, 4EL Rapsöl, 2 rote Paprika, 2 Dosen Kichererbsen (abgetropft), 1 Dose Kokosmilch, 3 EL Tomatenmark, 1 Lorbeerblatt, Salz, 2-3 TL persisches Rosengewürz @1001_gewuerze
1. Zwiebeln+Knoblauch schälen, Paprika entkernen, alles würfeln, Rapsöl in einem gr. Topf erhitzen, Zwiebeln + Knoblauch ca. 10 Minuten darin anschwitzen, 1TL persisches Rosengewürz hinzugeben & gut umrühren
2. Paprikawürfel & Kichererbsen hinzufügen, einige Minuten weiterhin mit den Zwiebeln anbraten & anschließend mit der Kokosmilch ablöschen, Lorbeerblatt hinzufügen, das Tomatenmark unterrühren & nun mit geschlossenem Deckel circa 20 minuten bei mittlerer Hitze köcheln lassen (zwischendurch umrühren)
3. Lorbeerblatt herausnehmen, mit Salz & dem persischen Rosengewürz würzen & abschmecken
4. zusammen mit Jasmin Reis oder Fladenbrot servieren
Fotountergrund von @foodyboard 🙂
Yes I put sprouts with my curry! It's all for the hormones 😊. 🍛 Leftover chickpea and potato curry, made with a butternut squash and coconut sauce. I forgot to write down the recipe, so I can't 100% remember the ingredients I used, and I definitely can't remember the measurements. So heres the gist:
1 can chickpeas
1/2 cup steamed butternut squash
1 can full fat coconut milk
1 lightly steamed carrot, cut into thin slices
1 white onion
1 cup steamed potato
2 garlic cloves
1 tsp curry powder
1 tsp ginger
1 tsp turmeric
1 tsp paprika
1.2 tsp cinnamon
S & B to taste
Blend butternut squash and coconut milk together. Sauté the garlic, onion and carrots until browning, in the meantime mix the spices together in a bowl and add the chickpeas, coating them in the mix. Add the sauce, potato and the chickpeas and simmer for 10 mins or for all the flavour. Serve with rice, and sprouts if you fancy!
Roasted aubergine chickpea spinach curry, topped with a poached egg, a spoonful of coconut yogurt, lime juice and fresh coriander. Served with brown rice - aka. THE BEST MEAL Tuesday could ask for 😇🙏🏻 Trust me when I say that I ate the whole serving. Watch the recipe steps in my story! 🍆🌶 Happy Tuesday!
Each week without fail I cook a curry - Asian grub definitely rubs me up the right way!
There’s numerous health benefits with the use of onions, garlic, and a wide variety of spices and herbs. During my time as a vegan I became attached to chickpea curries. Quick, simple, and cheap to make, chickpeas make an excellent substitute for meat or fish.
Why do I regard chickpeas so highly?
👉🏻 their a great source of healthy complex carbohydrates being high in fibre. The fibre helps control blood sugar levels, keeps your gut healthy, and will aid you in loosing weight.
👉🏻 they pack a good dose of plant protein, around 9g per 100g, which contributes to helping the development of all cells within your body.
👉🏻 high in folate, a vitamin which helps your cells develop and repair DNA.
👉🏻 also packed with various minerals including iron, magnesium, manganese, copper, and phosphorus - all essential for a healthy body and mind.
There’s many other benefits to eating these simple but useful legumes. All thats needed is a little bit of imagination and they can become a regular staple of your diet 😊
spicy chickpea curry 🍛 🌿
A little basmati rice topped with sautéed chickpeas, spinach, onion + tomato. It’s taken a couple years to enjoy indian curry, and now I love it! I used curry, cumin, turmeric and cayenne- which are all nutrient dense and loaded with flavour and drizzle a little bit coconut aminos on top which tastes like soy sauce. Side note- this rainy weather KILLS me! I have had a permanent headache all day. Does anyone have any natural remedies? SOS! | #ihartnutrition
Homemade chickpea coconut curry with garlic naan @traderjoes 👌😋 ~
Ingredients:👩🏻🍳 ~ 1 Tbsp coconut oil
Half a red onion, sliced
3 shiitake mushrooms, sliced
1/2 tsp salt or more to taste
Half a block of frozen tofu, defrosted and cubed
1 long green spicy pepper
1 1/2 cup water with ~ 1 tsp red curry paste
1 can organic chickpeas, drained
~ 1/2 a package of pure creamed coconut
~ 1 tsp smoked paprika
~ 1 tsp curry powder
Juice of 1/2 a lime
Florets of one medium sized broccoli head ~
Add oil to pan or wok, add ingredients in the order listed. Semi cook the first six ingredients before adding water mixture, chickpeas and spices. Add remaining ingredients except for the broccoli and let simmer until the water reduces and the consistency is sauce like and not soupy. Add the broccoli florets in the last 3-4 minutes of cooking so it can preserve it's colour. 🥦 Serve hot and enjoy with your favourite naan! 😋
Para hacer tus currys más sabrosos, puedes añadir una cucharada de nuestra mantequilla de cacahuete picante (sí, la del stories) durante la cocción.🔝🔝
Si todavía no tienes la tuya, muy pronto podrás comprarla en Barcelona 🔜🔜🔜
Spoiled ourselves with @ucooksa veggie options last week. Super impressed with the quality and freshness. The recipes are easy to follow and even the salads are hearty & yum. I would definitely recommend it to anyone who'd like to incorporate more veg-based meals into their diet. It's well worth taking the double portion option for added value. 👌😋🥕🥗🍅
Happy (rainy) Monday ☂️ Hope everyone has had a good start to the week!! Mine started with work and finished with a run in the rain with my husband 😅. So nice running in the rain and getting outside.
Dinner deets: chickpea, tofu and veggie curry with brown rice and quinoa 🍽
Little bit of this... And a whole lot of baby spinach.
This curry was perfect for Friday night because it was so cold! ❄️ Ingredients:
1 tsp coconut oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 or 2 tbsp masala paste or powder
1 large onion, halved and sliced thin
3 cloves garlic
1.5cm fresh grated ginger
Chilli powder- as much or little as you like
4 large tomatoes, chopped
2 cans coconut milk
3 or 4 cans chickpeas
Half a butternut, chopped small
1 1/2 handfuls mushrooms, halved and all the moisture is cooked out.
1) Add the oil, all the spices, garlic, ginger and onion. Saute until the onion is clear.
2) Add the tomatoes and cook until they are soft and juicy.
3) Add coconut milk, chickpeas and the butternut.
4) Allow the mixture to simmer while you cook the mushrooms. (NEVER wash your mushrooms 🍄)
5) Add the mushrooms and cook the curry a little loner. Taste and add salt/pepper or extra chilli is you feel it needs it.
I like my curry with brown rice and baby spinach.
Carbs.. Carbs... and more carbs...Have you tried this pasta yet??? Do you struggle with getting your kids to eat healthy or get protein in??
Carbs aren’t “bad”, we actually NEED them, but the issue of POOR HEALTH and OBESITY comes into play when we have too many carbs in ratio to protein, veggies, fruits, nuts, seeds and oils.
I most definitely eat carbs... daily, and do not follow any sort of deprivation plan. Balance. I know what my body needs. My kids eat carbs. Daily. .
I’ve tried way too many diets and quick and easy fads. No carbs. No fruits... shake programs... wraps... pills... and deprivation or elimination of carbs just doesn’t work for me longterm and I most definitely believe you can have your cake and eat it too.. and still have abs. 😍
What I do believe in is healthy food, portion control, fitness and balance. 👉 Lifestyle. The same lifestyle I teach my kids. 👉👉 To be HEALTHY.
Just wanted to share this find incase you struggle with getting protein into your littles and want to eliminate gluten. .
23g of protein, 2 ingredients, and yes it DOES cost more than your regular 99cent white pasta, but I always look to food as an investment. .
You pay now 😊... or you pay later🤮🤕🤢 kind of deal.
Stay tuned for my next free healthy eating group! I’ll be getting it up and running shortly 😘
Divine chickpea curry with fragrant organic brown rice for dinner although at the eco resort. This is the perfect meal after a cycle ride to the beach this afternoon.
🚴♀️🏖🌞 Thank you @mar.gari.da for sharing your very special creative food gift with the world. We 💜 your 🥗🍜🍰😋
Sunday Batch Cooking 👩🏼🍳 I usually try to make some time at the weekend to make a big batch of something to bail me out on nights when I cba cooking 😴 Lentil & Chickpea Curry on the cards this weekend and popped in the freezer so a few dinners are sorted for the weeks ahead. Doing that little bit in advance can really help you eat well and stay in track ✔️ #getorganised#foodprep#sunday#mealprep#mealprepsunday
Curry de garbanzos delicioso y maravilloso 🧡
Garbanzos, cebolla, zanahoria, ajo, comino, pimienta, jengibre, orégano, cúrcuma, acelga, cilantro y leche de coco. Acompañado de arroz integral con cebollín. Todo espolvoreado de maní y ají.
Deliciosooooooooo 🧡🧡🧡 #currydegarbanzos#chickpeacurry#veganfood
✨ NEW RECIPE ✨ ~ make this pumpkin chickpea curry! You will NOT regret it. It is warming, flavorful, and minimal work because it goes in the slowcooker! This recipe is also Gluten Free, seasonal, and PACKED with protein!
-1/2 of a medium sized yellow onion, diced
-1 cup vegetable broth
-1/2 cup red split lentils
-1 can chickpeas, drained & rinsed
-1/2 - 3/4 cup of 100% pumpkin purée
-1/2 tbsp of curry powder (any kind will do!) -cayenne pepper to taste (I used about 1/4 tsp; I eyed it out & I like some heat in my dishes. You can always add more, so start with less until you taste it.)
-2 cloves garlic -1/2 can of coconut milk (I swear by @traderjoeslist brand)
To make: place all ingredients except coconut milk in the slow cooker. Cook on high approx 3 hours (may be a little more or less-use your judgement) or low about 5-6 hours. Then, add coconut milk and cook on low another 30 minutes. Switch to warm to let it thicken up a bit. Serve over rice! I had roasted carrots with mine as well!! Enjoy!
In case you don't know what to make for lunch today: 5 vegan lunch ideas (the link to the blog post is in my bio). The recipes are plant based because that's how I eat, but they can be enjoyed by anyone, vegan or not 😊
I HAVEN’T FORGOTTEN ABOUT YOU, INSTAGRAM!
Just turns out I’m not the best Social Media Manager.
Here we have chickpea curry and cauliflower rice with the BIGGEST SPINACH I’VE EVER SEEN, courtesy of Abi.
#chickpeacurry infused with #blacktea and #warmingspices along with #aromatic#basmatipulao -
Its a mix of rainy ☔️and cool day today and I’m craving #comfortfood food 🤗a warming spicy medium gi chickpeas curry and basmatirice , which reminds me of my my moms home cooking ❤️ a delicacy of North India . .
#Basmati rice has a glycemic index varying between 43 and 60 as per research thus in the #mediumgi category of healthy rice for diabetics. Others fall between 72-98.
The key is to eat smaller portions for diabetics than large in any meal . Combined with veges and chickpeas which are a combo of protein and fiber makes this a complete nutritionally well balanced meal . .
Chickpeas curry imade with chickpeas soaked overnight in boiling water and infused with 2 tea bags of black tea , pressure cooked the next day with 5-6 whistles on medium heat , tempered with #freshgingergarlic , finely pureed 1.5 large red onions , puréed tomato (one and a half - that’s optional and can be avoided for people with #acidreflux , I have added it as my family likes it with it ) , a tea spoon of cumin , cinnamon , star anise ,asafoetida , cumin and fennel for digestion , half a teaspoon of dried pomegranate powder , dried mango powder , half a tablespoon dried fenugreek leaves etc , half a tea spoon of garammasala and 21table spoon of #chanamasala , lemonjuice and topped with #freshcilantro , thinly diced onions and chaatmasala . This dish taste more yummy the next day as the flavours get infused into the curry and tempered with #fresh ginger becomes really delicious especially when your craving a #warmingfood In winter . .
Serve it along with #brown or white #longgrained#basmatirice soaked for 10 minutes before cooking and (cookit on high for 5 minutes and then on slow flame for another 12-15 minutesnutes until the water is completely absorbed and each grain in separate, hint : you can drain out the starch midway to make it more healthier and low gi ) I also added mixed veges and whole spices like #greencardamom , #bayleaf#cinnamon , star anis and tempered with cumin .