Super Easy and Quick Curried Chickpea Dish

Hi!

So this is a recipe I HAD to post for a few reasons:
#1 It’s SUPER easy, fast and cheap!
#2  My meat eating hubby LOVES it!
#3 It may be my kiddos favorite meal
#4 It’s perfect to take to a potluck and is good cold or hot!
#5 Left overs are soooo yummy – it’s actually even better the next day!

Ingredients
1 can chickpeas – rinsed and drained
1 can full fat coconut milk
1 x Bullion cube (chicken or veggie)
1 TBSP Curry powder* (I prefer mild so F can eat)
1 cup frozen peas
1/2 bag of spinach
Salt and pepper to taste (but I find you don’t need it with the bullion)
Serve over cooked rice or quinoa.  We also love it with papadums!
I also add raisins to mine –because I love the savory curry with sweet raisins!

Add chickpeas and coconut milk to a pot and simmer for 10 minutes (helps soften up the chickpeas a bit)  add in bullion cube and curry powder.   About 5 minutes before serving add frozen peas and spinach!  Serve!!!

*you may need to add extra curry powder!   I have 2 different kinds and one I add a TBSP and the other I have to add 3 TBSP! 

That’s all – I said it was easy!!

Please note if serving to little people – the curry powder stains clothes – so I usually give F his when he’s just in a diaper!

Enjoy!!

Curried Millet with Greens

Happy first day of summer!  I don’t know where you guys all live, but here – the weather is sub par to normal “Summer” weather!   I had a few hours off yesterday and was feeling cold to the bone – I wanted something creamy, filling, thick and with a spicy kick!

Drool….

Curried Millet w/Greens

1 tsp. oil

1 onion diced

1 clove garlic minced ( more if you love garlic flavour)

3 TBSP curry (I used mild spiced curry)

1 cup millet

1 red pepper sliced into short strips

2 cups chopped cauliflower

2 cups chicken broth

1 can rinsed and drained chickpeas

1 can full fat coconut milk

3 TBSP  (or to taste) fish sauce (sub 1.5 tsp. soy sauce for vegan)

1 TBSP sugar (or to taste)

5 cups packed greens!

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DIRECTIONS

• Sauté onion & garlic in oil
• Add in curry powder and millet (I find toasting the curry powder and millet adds to the flavour).
• Add in the rest of the ingredients (except greens)
• 
• Simmer on medium low for 30 – 40 mins or until millet has softened
• Taste – you may need to add in more fish sauce and or sugar – depending on your taste buds
• Final step – add in greens just before serving!

 

NOTES

• You may need to add extra water/broth  - depending on how thick you would like it.  It thickened up overnight!  
• I say add fish sauce and sugar to taste because everyone likes their flavours different – I am a huge fan of the salty – so it may be too salty for other’s taste buds!!
• All curries taste different and have different spice levels – so be sure to do lots of taste testing!

 

Hope you enjoyed this recipe!  I know I’m looking forward to the left overs!

Curry Hummus with Raisins

I hope you are all out enjoying the last moments of summer!  It feels like summer just started in our neck of the woods – the weather has been beautiful for the last couple of weeks, so I know I’ll be sad to see summer go.

So you know my love for all things hummus.

Artichoke hummus was definitely a fan favourite!  It’s my 2nd most viewed post with over 2600 views!

Then there was dessert hummus – which was oh so tasty!  I wish that I could say the recipe was mine, but it’s not… there is a link to the recipe though!

And the reason I love hummus?  I use hummus as the base to my pizzas (rather than using fake cheese!)

This recipe was given to me by a friend – after I ate about 1/2 of what she brought and most of her carrots too! (Carrots work perfectly as the vessel to get the hummus from plate to mouth!)

Curry Hummus with Raisins

2 cups cooked chickpeas (1 can)
3 tbsp lemon juice (I used a mixture of lemon juice and apple cider vinegar)

2 tbsp cashew butter  ( I used 3 TBSP cashews)
1 med clove garlic (I used more)
2 tbsp evoo
2 tsp curry
1/2 tsp sea salt
1 tsp ground tumeric
1 TBSP agave nectar
Ground black pepper to taste
4-5tbsp water
2-3 tbsp raisins

Puree everything except currants. Use spatula to clean down the sides. Check flavour and adjust then add raisins and puree briefly to incorporate.

Season with salt and additional pepper and lemon juice if desired.

It is paired perfect with carrots!  I love the flavours together.  It also really reminds me of a curried mayo, so it would be great with sweet potatoes, or as a salad spread.

Thanks Yvonne for this awesome recipe!  It is my new favourite hummus recipe!  (by a landslide) I love the sweetness of the agave, with the spice of the curry and then the texture of the raisins –total winner in my books!

Curried Kebabs

What’s shaken bacon? 

I have a SMOKIN good recipe for you – and it’s easy and customizable. It came from a gouda (yes like the cheese) friend who brought kebabs to a beach fire the other night.

Kebabs + beach fire – beauty!

So I just loved this idea – and then we had to bring food to a birthday party the other night.. que kebabs (I like that word kebab!).

What oh what to marinate the kebabs in?  

                  What is one of my very favourite flavours in the whole wide world?

                                                     CURRY of course!  Red Thai curry to be exact!

Chop up which ever veggies you desire; 

                 Ours included; mushrooms, cherry tomatoes, peppers, onions, zucchini, and fresh pineapple.

Throw into a bowl (or I mean place gently <veggies have feelings you know>)

Mix together in a bowl  (two different options for marinade)

Orange Curry

1/4 cup orange juice

2 TBSP oil (I used grape seed)

2 TBSP red curry paste

OR

Coconut Curry

1/4 cup coconut milk

2 TBSP red curry paste

Dash or so of fish sauce !!

A pinch of sugar!

Pour over veggies and let sit for as long as possible!  A couple of hours at very least!

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While marinating you need to soak your skewers so they don’t burn on the BBQ~

Up next it’s time to stack.

I have no rhyme or reason for how I do it, BUT i always start and end with a zucchini piece!

Keep going until everyone is full.

Poor lonely mushroom skewer – somebody in this house hold (no names) doesn’t like mushrooms.

BUT I DOOOOO!!

 

Stack em and get ready to BBQ!

Grill on medium heat until the veggies get to desired level of readiness.

We like our to have char marks on them, and we judge when they are done by the caramelization of the onions!

These ones weren’t grilled enough!  But we were SO hungry!

Awesome idea to bring to a potluck – and make sure you do the fresh pineapple it was amazing!!

You could also make some fruit ones to grill  - think pineapple, peaches, nectarines – maybe even grapes?

I think these might be my favourite summer dinner meal so far!!

 

What’s your favourite go to summer meal?

PS.  If you are wanting to the raw thing – just marinate these babies over night and the marinade should soften the veggies!

 

PSS… if you haven’t noticed – I’m in a a giddy/over tired mood haha.. hopefully I didn’t scare you away!  This post was written WAY past my bedtime!

Another Super Easy and Quick Curry!

As you know, I LOVE curry!

I have previously shared recipes for my favourite Red Thai Curry

And for another easy Chicken Curry

This is a super easy one, with pretty healthy ingredients. 

We were both starving one night, and instead of going our for dinner we decided to pick up some goodies!

The curry was basically tomatoes and spices.  It said to only add it to chicken, but how boring is that?

We loaded it full of veggies and chicken

Poured the sauce over, and added about 1/4 cup of coconut milk – to make it a wee bit creamy!!

I am LOVING peas in my curry lately.  It adds sweetness without adding a fruit (like pineapple or mango).

Cook it all up until veggies are to desired crunchiness…

While it’s cooking, pop a pappadam into the microwave for 30 seconds! (we had 2 each).

If you are a microwave disliker – you can also pan fry them!!

I served this over a wee bit of brown rice…

I LOVED the pappadums – they were crunchy and salty!  I took some curry the next day to work sans rice and just ate it with pappadums!

The curry is even better the next day!!

Making curry from scratch is ideal of course, but these sauces make it so easy for a quick week night meal!

Are you a curry fan? 

Chicken Curry

Wow.

It’s Friday and I have posted for 5 whole days!!  I guess it’s good to get organized on Sunday!!  I hope you guys have been enjoying these meal ideas?  Let me know what you think?

My next one is a curry.  I don’t have many good pictures, because I was too hungry to wait for the steam to disappear hehe

This one was super easy.

Pour this

with some water over chicken. 

Let it cook until the chicken is almost cooked then add some veggies (mine was cauliflower, broccoli, peas and zucchini).

Serve over basmati rice!

Told ya it was easy!!

Again great for lunches!!

This curry has a really strong spice flavour, so I wouldn’t recommend it unless you enjoy spicy (not hot spicy, spice spicy! haha).  We weren’t sure we were fans of this particular sauce.

Also, if you like your curry creamy, add some coconut milk to this – we wished we would have, it would have made it better!!

 

Do you have a favourite curry sauce?

I chose this one because the ingredients are simple (and I like simple)– Onion, sunflower oil, spices, garlic, tomatoes paste, fresh ginger,salt, water and lime juice!