Well, I have been slacking this week. There really isn’t any valid excuse that I can give other than I have been taking a lot more time for myself these days and honestly, I’m loving it! In January, I’ll be starting my courses at Humber to be a project manager and between that, work and my Toastmaster responsibilities, I’ll be busy. Better to enjoy some down time now!
As today is Monday, I’d like to begin, or rather, re-begin (is that a word?) my “lunch a day” for a month challenge.
Today, my leftovers were chickpea coconut curry. YUM! It was Sunday evening, I had no desire or motivation to go the store so I scrounged up whatever I had in my cupboards and fridge and I came up with this little number.
- 2 small potatoes (finely chopped)
- 1 can of coconut milk
- 1 ½ large tomatoes (finely chopped)
- 1/2 an onion (minced)
- ½ can of chickpeas
- 2 cloves garlic (minced)
- ¼ tsp of black pepper
- ½ tsp coriander
- ¼ tsp tsp thyme
- ½ tsp curry powder
- ½ tsp garam masala
- ½ tsp turmeric
- Chilli flakes to taste
- ½ cup cooked quinoa
- 2 tbsp of grape seed or olive oil or coconut oil (I used grape seed
This looks like a lot of ingredients, but it was SO easy to make!
- Cook the quinoa as directed.
- In a large sauce pan, pour the oil in and let it heat up. Then, add the onions and cook until they are soft. Add the black pepper, chilli flakes, coriander and thyme. Cook for a couple of minutes (until fragrant). Add the garlic and stir.
- Once this has simmered, add the potatoes and ¼ of the can of coconut milk and stir until simmering. Then, add the curry powder, garam masala and turmeric and stir. Let it simmer and add the other ¼ of the can of coconut milk. Cover and let simmer for a few minutes.
- Add the chopped tomatoes, the chicpeas and the other ¼ can of coconut milk. Let simmer for about 10 minutes.
- Stir the pot and add the quinoa and the rest of the coconut milk. Stir again and let simmer for about 5 minutes.
This may look kind of weird, but it was absolutely delicious and tastes even more amazing the next day.
If I could, I would have added spinach to this, but I ran out so I had to do without. Shredded carrots would also be amazing in this too – or any other veggie that you love and cannot live without. I find that by layering the ingredients, you get a fuller flavour and a more cohesive sauce/curry. If you don’t have quinoa, you could always skip the step and serve over brown rice.
Let me know what you think and share with me any variations that you may have tried.