Chickpea recipe, take two :) Today's Taste & See recipe is one of my new favourites. I overdid the curry paste the first time I made it, but I think I've learned to choose the 'medium/mild' option now. I absolutely love authentic Thai food, and although this is my own version I absolutely love eating it for dinner. Serving it over a handful of brown rice and baby spinach is fantastic, as the hot curry wilts the spinach somewhat.
Learn to LOVE the humble chickpea
I have to admit, I've been eating less meat in the past few weeks, and believe it or not, my tummy is working better than ever. Navigating the kitchen when you're starting to make plant-foods the basis of your diet (which is really good for your health) isn't always easy to do, but I've been pleasantly surprised at the amazing resources that can be found online. Today's post is going to be short and sweet (I'm working on a more comprehensive post about everything above), but I thought that I'd share some of my favorite recipe and nutrition blogs that have been really useful in learning a bit more about the benefits of plant-based eating and recipes that are easy to prepare and are just SO delicious.
- Un-Complicate Breakfast » 5-minute breakfast ideas
- Roasted Cashew & Coconut Cocoa Granola
- Glowing Green Juice
- Muhammara - Turkish Roasted Red Pepper & Walnut Spread
- Beetroot Quinoa Arugula Salad with Orange Ginger Dressing
There are WAY too many awesome recipes on My New Roots, so here are just a few.
- Breakfast Buckwheat Florentines
- Pumpkin Pie Amaranth Porridge
- Butternut Squash Lasagne
- Pho-Inspired Noodle Bowl
- Quinoa Spring Sushi
- Fig Jam, Apple & Hazelnut Crunch Overnight Oats
- Broad Bean, Mint & Ricotta Salad
- Burnt Aubergine, Coriander Oil, Garlic Labne & Pomegranate
- Curried Carrot & Courgetti Soup in a Jar
- Mason Jar Quinoa Salad with Green Thai-style Dressing
- Roasted Carrot, Chickpea, and Halloumi Salad
- Quinoa Stuffed Butternut Squash
- Quinoa and Roasted Vegetable Salad
Total time: 25min
- 1 Tbsp Thai green curry paste
- 3 garlic cloves, minced
- 1 small shallot, diced
- 1 thumb-sized piece of fresh ginger, grated
- 1-2 Tbsp coconut oil
- 1 cup chickpeas, cooked
- 200 ml vegetable stock
- 1/2 can of coconut milk (200 ml)
- Salt & pepper, TT
- 1 lime, cut into wedges to serve
- Cooked brown rice
- 1 handful baby spinach
- 1 handful fresh coriander leaves, torn
- 1 handful sugar-snap peas, trimmed and chopped
- 2 radishes, sliced
- Place a large frying pan or wok over a medium-high heat. Add the oil and swirl around the pan before adding the Thai green curry paste.Stir-fry for 1-2 minutes, until fragrant.
- Add the ginger, minced garlic, and diced shallot and sauté for a further 2 minutes. Add the chickpeas and stir-fry until they soak up some of the sauce.
- Add the stock to the pan and turn down the heat to medium-low. Allow to simmer for 5 minutes to reduce. Add the coconut milk and simmer for another 5-7 minutes.
- Remove from the heat and serve over cooked rice and some baby spinach. Top with fresh coriander leaves, sugar-snap peas, sliced radishes, and lime wedges.