Good morning! Hope you had a good weekend. Mine was full of birthday festivities…
which I’ll have to recap in another post today or tomorrow!
This week’s first run had a beautiful start:but it’s HOT outside. I felt slower than this elephant as I slugged through the humid 80-degree air.My route was supposed to go through downtown and I was dreading the hot pavement of city streets. So, I made a detour at the gym and finished up my run there instead!I just knew I wasn’t up for the weather today — some days you got it, and some days you don’t. Even though I cheated with a bit of AC and 0% incline, at least I got all seven miles in!
Backtracking to about 4 pm yesterday when Anthony texted me saying he randomly felt like eating curry. Next thing we knew, our kitchen had turned into curry central.We looked at this recipe for inspiration, but made quite a few changes to pump up the veggie volume. I jotted down the recipe below. Super tasty, super easy! Okay, not super super easy, but I promise the ingredient list isn’t as intimidating as it looks…Chickpea and Chicken Curry
- 3 tablespoons coconut oil
- 1 red onion, diced
- 3 carrots, peeled and chopped
- 1 bell pepper, chopped
- 1 handful spinach
- 1 inch ginger, diced
- 1 clove garlic, diced
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 bay leaf
- 2 Thai chili peppers, or a teaspoon of cayenne pepper
- 1 teaspoon cinnamon
- pinch of sugar
- salt and pepper
- 1 14.5-oz can chickpeas, drained and rinsed
- 1 tablespoon tomato paste
- 2 chicken breasts, cut into 1/2 inch pieces
- 3/4 cup coconut milk
- 3/4 cup plain nonfat yogurt, with a couple spoonfuls reserved for garnish
- handful cilantro, with a few leaves reserved for garnish
Directions: In a big pot, saute coconut oil, onion, carrots, bell pepper, spinach, ginger, chiles, and garlic on medium heat for about five minutes. Add chickpeas, tomato paste, and chicken, and cook with the lid on, stirring occasionally, for another five minutes. When chicken is cooked, reduce heat to low and add coconut milk and yogurt. Simmer for 20-30 minutes and serve with rice or naan (we used brown jasmine rice). Enjoy!
- Favorite Indian dish?
- Last time you ran on a treadmill?
- Rice: brown or white?