Happy new year everyone!! Can’t believe it’s already FOUR days into 2019. 2018 literally felt like four days in total, haha. This past year really flew by! In a good way of course. I’m so grateful for what it brought. From my first E-book to reaching 50k followers on Instagram, fun collabs with my favourite brands, and multiple magazine features; 2018 was nothing short of awesome. I’m so grateful for these opportunities. But most of all I’m so grateful for all of you who have stuck with me, read, recreated and shared my recipes. I love seeing your creations!
Now, let’s get on to my first recipe of 2019! Today I’m bringing you this Quick Chickpea Curry! I absolutely love this recipe because it’s fast and simple to throw together. There are few ingredients and it takes 30 minutes or less to make. (Just what I need after coming home to an almost empty fridge). Bonus is that you can make a big batch to last the week, or freeze and reheat when you want. It’s great for those days when you’re in a time crunch and need dinner pronto. Put down your Ubereats and whip up a batch of this healthy curry instead.
I’ve kept the spices in this recipe simple to stay true to the simplicity of this recipe. Flavour is made by mixing cumin and turmeric into a coconut cream sauce, and adding sea salt and cayenne pepper to taste. I wanted to keep it nice and simple so that this recipe can be made with what you already have in your pantry. And to be one that you can feed to all types of eaters, from your best friend to parents-in-law, or picky kids. As for the veg; again it’s pretty simple. It starts by sautéing sweet onion and garlic, then adding zucchini, cooked chickpeas and spinach (#eatyogreens). In a few quick minutes dinner is is served. I like my curry served on a bed of brown rice, but naan or pita bread would also be delicious. Or you could even try it on top of noodles.
This quick chickpea curry is a warm, cozy and comforting recipe; more so than what I typically share come the new year. Usually I’m all about the detox. Filling my blog with healthy smoothies, salads, chia pudding, and quinoa bowls. But I wanted to start this year with a warm and cozy recipe that you can count on as healthy sustenance to get you through the busy weeks ahead.
Plus, there is something about a curry dish that feels like we are truly caring for ourselves. It’s cozy and wholesome, and keeps us satiated. And of course, this recipe is nothing short of healthy – as my recipes almost always are. We’ve got our protein, green veg, and healthy fats for a well rounded healthy dish with this curry.
I think this recipe is a good omen for my 2019 mantra. A healthy bowl to help me feel warm, cozy and cared for. This year, I am taking a different approach to health (don’t get me wrong, you will still see a plethora of healthy recipes filling up my website, because it’s the lifestyle I love to live). But this year I’m making it my resolution to focus not just on eating my greens, but to enjoy each bite to the fullest. And to bring caring for the self outside of food and into the everyday. #Selflove at the forefront.
Here’s to name a few:
- Get to bed earlier to wake up earlier
- Read before bed, instead of using my phone
- Spend more time cuddling my dog, Penny
- Have more baths
- Say “no” more often
- Surround myself with only positive people
And I think this it totally doable. And I can’t wait to get started. But first, it’s time to tuck into this warm and cozy curry bowl. I hope you’ll join me. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
I’d also love to hear what your New Years resolutions are for 2019 in the comments below! It would be a pleasure to hear them and to wish you the best of luck!
Happy 2019 gorgeous,
Quick Chickpea Curry
- 1 sweet onion, diced
- 3 cloves garlic, finely chopped
- 1 tbsp coconut oil
- 2 zucchini, chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 1/2 tsp sea salt
- 1/2 can (200ml) coconut milk
- 3/4 cup (180ml) filtered water
- 2 cup cooked chickpeas
- 1 handful spinach
- cayenne pepper, to taste
- In a saucepan add onion, garlic and coconut oil. Bring to medium heat and cook onion and garlic, stirring often until translucent (approx. 10 minutes). Add chopped zucchini and sauté stirring often until softened (approx. 10 minutes).
- Add tomato paste, cumin, turmeric, sea salt, coconut milk and water. Stir to combine. Optional to add more spices (cumin, turmeric, tomato paste, and/or salt) and more coconut milk to taste if desired. Bring curry to a light simmer.
- Pour in chickpeas and stir to combine. Then add handful of spinach and stir until wilted. Add cayenne pepper to taste. Serve curry with brown rice, naan or pita bread.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE – SUGAR-FREE