Helloooo interwebs!
Its exam time, which sucks, and I have been living on thai chickpea curry. It takes no time to make and is all full of brain food stuff and stuff. Its also vegan, gluten, dairy, soy free and paleo (as long as you get the right curry paste).
You can eat it with rice if you want, but I prefer to make loads of the sauce and eat it like a soup. Yummmm!
1 large onion, thickly sliced
2 cloves garlic, minced
2 tbsp green thai curry paste (you can usually find this in the international section of the supermarket in NZ)
1 slightly heaped tsp ground cumin
1 slightly heaped tsp ground coriander seeds
1 tsp dried coriander leaves
1 can coconut milk
about the same amount of reduced salt veg stock
2 cups of cooked chickpeas (cooked from dry, or about 2 cans) or chunks of quorn
loads of veggies! At least 3 cups of chopped veggies. I use frozen mixed veggies because they don’t go off and are usually cheaper. A mix with carrots, beans and broccoli is always good. Sugar snap peas are also rather delicious. As are mushrooms. Really you can throw anything in.
Chuck onion, garlic, curry paste, spices and coriander in a pan and cook until the onion is soft. You can chuck in a dash of chilli here if you like a bit of heat. Mix in your coconut milk and stock and bring to a simmer. Pop in your chickpeas and simmer for about 10 minutes before adding veggies. I just chuck my veggies in frozen because effort. Cook until veggies are ‘al dente’ then turn off the stove and let it do its thing for 5 more minutes. Serve with a bit of basil on top if you feel fancy.
BOOM. FOODED.
This curry freezes well, reheats well and is great to make in bulk for friends. If pinching pennies just add more stock, curry paste and coconut milk and it will still fill you up because coconut milk is made of magic. (if you don’t believe me – try my Paleo cocoa!)
Have an awesome holiday humans! See ya on the flip side.
xo Cait
Wasteless Wanderess 