Recipe: Curry Chickpea

Basmati Rice – 1 cup+
Extra Virgin Olive Oil – 1 tbsp
Red Onion – 1 Small or Half a Medium; diced
Small Garlic Cloves – 3 Large or 5 to 6 Small Cloves; minced
Bell Pepper (red, yellow or green) – Half; sliced
Salt and Pepper – a few shakes
Curry Paste (red, yellow or green) – 2 tbsp
Coconut Milk – 1 can
Tomato – 1 small; diced
Cumin – 1 tbsp
Crushed Cayenne – 1 level tbsp *optional
Soya Sauce – 2 tbsp
Brown Sugar – 2 tbsp
Lime – 1; juiced
Chick Peas – half a can; drained and thoroughly rinsed
Basil Leaves – 3 Leaves; dried or fresh

Curry Dish
Not the best photo, but I promise it tastes awesome.

I rarely eat meat, and I do my best to limit my intake of dairy products. With that said, while I wouldn’t consider myself vegan, I do try to avoid animal products as much as possible. This leaves me searching for nutritious and satisfying meals that are easy to make and won’t empty my wallet. Thankfully this hasn’t been hard to do and I have managed to master (I think so anyways) a few solid recipes.

The recipe I want to share today is a Chickpea Curry Dish. I have listed the ingredients in the order in which they should be added to a large skillet; except for the rice, which should be cooked separately – ideally in a rice cooker.

I find it easiest to dice, mince, and slice all of the veggies, and have all the ingredients ready to go before starting the cooking process. You can heat up the skillet on medium / low high heat while cutting your vegetables, adding the oil after it has been heated.

After adding the extra virgin olive oil, toss in the diced red onions and minced garlic cloves. Let this fry for a couple minutes, then add the sliced bell pepper. I prefer to use green bell peppers but its completely up to you. Add a few shakes of salt and pepper on top of the veggies and make sure to stir/ flip it around.

Next step is to add the curry paste. Please note the word paste – not sauce! I like to use red – but again it is up to you what colour you want to incorporate. Toss in 2 tbsp and stir it around the pan and the vegetables. Shortly after, add the can of coconut milk and continue to stir until the colour become homogenous.

Toss in the diced tomato and add a tbsp of cumin. I love cumin and it certainly couples well with the curry paste to add even more flavour. On that note, I also recommend adding some crushed cayenne or chilli flakes to add some heat; but how much, if any, is your choice. Afterwards, add the soya sauce, brown sugar, and the juice from 1 lime into the mix. Give it a good stir then finally add the half can of chickpeas (I find a full can to be way too much) and 3 basil leaves. Let this sit, stirring occasionally for 15-20 minutes.

Serve in a bowl with a side of rice and enjoy!

Advertisements

SHAKE IT UP BABY – Revamped Shake Recipe

Back in September of last year I posted a shake recipe. Since then I have added to my concoction and wanted to share it here on Shape180. I have to give it up to Costco for providing these ingredients in bulk for a fair price, thank-you!!

Ingredients:

  • 140g Irresistibles Berry Cherry Fusion – Mixed Fruit
  • 122g Kirkland Frozen Mixed Vegetables – Normandy Style
  • 1c Spinach
  • 12 Plain Natural Almonds
  • A few shakes of Cinnamon
  • 1/3 cup Plain, Dry Quaker OatsShake
  • 1tbl Chia Seeds
  • 1 scoop Muscle Pharm Combat Powder – Cookies and Cream

Nutritional Info:

  • Calories: 563
  • Carbs: 61g
  • Fat: 15g
  • Protein: 40g

You may notice that this is just a jacked up version of my previous recipe. I use this as a meal replacement -breakfast or lunch- and it keeps me full until my next meal. It offers a great source of each macronutrient, and you get the benefit of consuming a couple serving of vegetables without even tasting them. Give it a try 🙂

Apples Can Prevent 8,500 Heart Attacks and Strokes Every Year, Study

Apples Can Prevent 8,500 Heart Attacks and Strokes Every Year, Study

It looks like there is truth behind the old saying “an apple a day, keeps the doctor away!”

Take some time to read this article based on findings that has been published in the Christmas edition of the British Medical Journal.