minutes per mile blog

cheat run + chicken and chickpea curry

Good morning! Hope you had a good weekend. Mine was full of birthday festivities…photo
which I’ll have to recap in another post today or tomorrow!

This week’s first run had a beautiful start:IMG_4491but it’s HOT outside. I felt slower than this elephant as I slugged through the humid 80-degree air.IMG_4492My 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!IMG_4496I 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.chicken_and_chickpea_curry_DSC0102We 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…chicken_and_chickpea_curry__DSC0107Chickpea 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). chicken_and_chickpea_curry__DSC0108Enjoy!

  • Favorite Indian dish?
  • Last time you ran on a treadmill?
  • Rice: brown or white?



5 thoughts on “cheat run + chicken and chickpea curry

  1. Happy belated birthday! Hope you had a wonderful day! Chickpea chicken curry looks wonderful, thats one of my favorite warming dishes. Will have to give this a go when the temperature cools a little. My body needs all the recovery food it can get right now.