Super Simple Vegan Chick Pea Curry

It’s Monday and I feel awesome! This past weekend Mike and I climbed two 14’ers – Torrey’s & Grays – and man what a rush! After 8 hours of climbing (this was a legitimate climb, not a hike!), we were wiped. Sooooo, no grocery shopping for us Sunday. Plus, my car is in the shop, so I couldn’t have gone shopping after work anyway (thank goodness I work from home!).

Grays & Torreys
Grays & Torreys

So, what the heck do I cook for dinner on Monday?! DAMNIT!

Perfect solution: Chick Pea Curry.

There are a few staples I always keep around and chick peas and lentils are two of them. I’m a huge proponent of using what you have on hand to create a weeknight meal – and this was a two dish-er (meaning I only used a pot and a cast iron skillet, which translates to minimal dishes!) Nailed it!

Voila – dinner is served!

Simple Vegan Chick pea Curry
Simple Vegan Chick pea Curry

Simple Chick Pea Curry

1/2 small onion, diced
3 garlic gloves, minced
3 tablespoons of vegan butter (it tastes JUST the same! I use Earth balance)
4 button mushrooms, sliced thin
1/4 can of whole tomatoes, sliced crudely or 1 small can of tomato puree
1 cup of diced carrots
1 handful of green beans
3 tablespoons of curry powder
1 tablespoon of ginger powder (if you don’t have ginger powder, onion powder would be just as good!)1 1/2 cups coconut milk
1 cup dried green lentils
1 12 oz can of organic chick peas, drained and dried (you can even bake for 10 minutes at 400 if you want)
Pinch of sea salt

Directions:

Heat the butter – when melted, throw the onion and garlic in for about 2-3 minutes. Then throw the carrots in for another 3-4.

While that is sauteing, put 2 cups of water with 1 cup of lentils in a pot. Boil rapidly, then turn down the heat (uncovered pot) for about 20 minutes.

When carrot mixture has cooked for about 7-8 minutes, put in the coconut milk, tomato, spices and salt. Cook until the mixture boils, stirring occasionally, then simmer. Throw in your chick peas, green beans and mushrooms and cook for another 4-6 minutes. I like my veggies al dente, so cook longer if that’s your preference!

Spoon your lentils into a bowl and top with your curry goodness! I put sriracha on mine (as I put that on everything and have killed my taste buds!) but Mike had his plain and loved it!

Happy Dinning!

15 Minute No Carb Zoodle Bowl

Quick lunch
Quick lunch

Who am I kidding…..no carbs sound like a horrible idea! But, sometimes I do find that they make me a bit more sluggish and it’s good to switch it up with twice the veggies. Now, I do believe if you eat the right carbs, you should have no problems whatsoever & should never worry about counting calories. I’m also a firm believer of eating real food, so carbs or no carbs shouldn’t be a big deal!

I digress….let’s talk about my quick, easy, no carb lunch!

We are heading to the mountains this weekend, so I’m cleaning out my fridge. Not having a ton of time to make anything (busy day at work!) plus, not having a huge amount of food to actually work with…..I pulled out the following:

1 big red pepper

1 small orange pepper

1 whole zucchini

1 big carrot

3 gloves of garlic

An almost empty jar of peanut butter sauce

Coconut milk

Amino Acid

Sriracha

Red wine Vinegar

I shredded the zucchini and carrot with a cheese grater. Chopped the garlic & pepper, which I sauteed in about 1 tablespoon of coconut oil for about 5 minutes (I used a wok). I added the zucchini & carrot mix and sauted for another 5-7. Mixing 2 tablespoons of the amino acids, 1/2 cup of coconut milk, 1 tablespoon of vinegar and a few squirts of sriracha directly in the peanut butter jar…..I shook until mixed. Adding the sauce to the mixture I cooked for another minute or two, threw in a bowl and dove in!

Look at food differently…..and your meals will transform!

Happy Thursday!