I loved the way you came in and took charge in time of need. You were there for me when I needed you most. I owe some quick + creative ideas to you, so I wanted to say thank you and good riddance!
Chickpea Herbed Veggie Burgers
Curried Sweet Tater Soup + Curry Grill-Baked Sweet Tater
Same Salad 3 Ways
Grill Baked Tofu
Taco Salad Night
Chocolate Cherry Overnight Oats
Curry Grilled Tofu
Banana Cornbread Cake + Cornbread Muffin-Cake
Creamy Smoked Kale Salad
Oh, mock-kitchen…..You will not be missed!!
And now for the first real meal, out of my very real kitchen!
At first, I had on our main kitchen light and track lighting on above the stove, but it was terribly yellow. I need to get bright white lights for the new fixtures! I thought I would try using my light box lights, instead. The photos are different, but interesting, in a glowing sort of way.
I like the sort of night-glow quality, but I may just be crazy.
Creamy, coconutty quinoa, cooking away.
And my best curry dish to date!
The mess was so worth it.
Curried Chickpeas with Coconut Quinoa [serves 3-4]
- 2T unrefined coconut oil
- 2c cooked chickpeas
- 1 medium sweet onion, chopped
- 1 large sweet bell pepper, chopped [or about 2c frozen chopped bell pepper mix]
- 1, 15oz can diced tomatoes + juice [can use whole peeled tomatoes as well, just mash them up a bit in the pan]
- 2T apple cider vinegar
- 1.5T curry
- 2 cloves garlic, minced
- 1/4t turmeric
- 1/8-1/4t garam masala [depending on level of heat you want]
- 1/4t ginger
- 1/4t cumin
- 1/4t coriander
- 3/4t fine grain sea salt
- black pepper
- few dashes of cayenne [optional]
- 1-2T coconut milk [optional - from a can, low-fat is fine]
- In a large skillet, melt 2T coconut oil, over medium heat.
- Add in onion + pepper, stirring every few minutes, until soft and lightly browned. ~5-8min
- Add the curry, minced garlic, turmeric, salt, pepper, garam masala, ginger, cumin, and coriander and cook until fragrant. ~1min
- Add the canned tomatoes, with juices, chickpeas and the 2T apple cider vinegar. Stir and let simmer [reduce heat if needed] for about 15-20min, until the liquid turns into a thick sauce. Stir every few minutes.
- Add cayenne pepper and/or more garam masala, until desired spiciness is reached. Also add more s+p if desired, or possibly a small amount of sugar. *see note below
- Right before plating, stir in 1-2T coconut milk, for added creaminess.
For the quinoa:
- 1c coconut milk [from a can, low-fat is fine]
- 2c water
- 1c quinoa, well rinsed
- 1T unrefined coconut oil
- In a medium sized pot, over medium heat, melt 1T coconut oil for the quinoa.
- Once melted, add in quinoa and toast for 2-3min, stirring frequently.
- Add in water + coconut milk and bring to a boil.
- Reduce heat to simmer for 15min. Do not stir.
- Fluff with a fork + serve.
A few notes…
*Instead of chickpeas, you could add toasted tempeh or cooked tofu.
*Feel free to mix in other veggies as well, like peas or broccoli.
*If you don’t have coconut oil, sub in butter or earth balance.
*There are many different types of curry powder. If you have a curry that is a bit earthier in flavor, you may want to add 1-3t sucanat or pure cane sugar to the mix. I used a curry that has a bit of sweetness to it, so it tasted fine without.
First real meal, in my real kitchen. It felt like a dream!