I bet that many (at least what people tell me) of you are stopped from eating a little healthier or simply taking time to prepare your own meals because you’re a busy bee. Take care of oneself is not only a matter of time but of organisation and routine; as soon as you start giving that specific thing some time in your life, you’ll never really think about it again. Let me explain. At first, and like people usually believe my life to be, I was kind of overwhelmed with it all. I had to prepare my breakfast, my lunch and even dinner sometimes, and was rushing all round the house and kitchen like crazy to find my ingredients (and I am not even mentioning the stress of a lack of a few…!) and some inspiration. And at that time, I used to spend hours preparing my food. But when I started doing my “meal preparation” (aka meal prep.) on Sunday, it truly changed my life. I am never asking myself what I’ll eat during the day and am actually saving so much time!
I really advise you to start cooking at least your breakfast (granola, breakfast bars, overnight oats, etc.) on the Sundays (you take the time, I’ll take car of the inspiration!), so that you can sleep a little more and enjoy a nice, simple and healthy breakfast all week long. And when you’re ready, start preparing some of your lunches (especially for those who work in an office or my fellow students!). These are lifesavers, timesparers and deliciously glow givers!
Today’s recipe actually was part of this weekend’s meal prep, as you might have guessed. I love it for thousands of reasons (I would not be sharing it otherwise) but the one that probably stands out is its practicality – you can make a large batch and warm it up all week long, so that you can have something nice to eat every evening (before you ask: yes it means you’ll have to eat the very same thing all week long. But no, it does not mean you cannot alternate with something else, otherwise it would be way too frustrating). It has a very nice salty yet acidic taste of tomato, which melts just perfectly with the coconut milk’s creaminess. All those fantastic spicy flavours are just bonkers; you will not think twice before actually having it every evening, I promise! I used chickpeas to make it balanced, but you could totally replace that with other beans or buckwheat as well. And I highly advise you to try it with coconut yogurt…just saying. In a nutshell, your tastebuds will levitate and you’ll sleep like a baby, with a satisfied but not overly full belly. You’re welcome peeps!
Masala Vegetable & Chickpeas Curry
Portions: 4 – 5 servings.
Preparation time: 35 minutes.
Cooking time: 30 minutes.
- 350g of brown or red rice (follow the instructions on the box)
- 1 – 2 big onions, finely minced
- ½ tbsp of coconut oil
- 2 tsp of turmeric
- 2 tsp of cumin
- 2 tsp of garam masala
- ¼ tsp of dried chilli powder
- 1 head of cauliflower, cut in flowers and centre removed
- 150g of red lentils
- 500g of fresh tomatoes, coarsely cut in squares
- 2 tbsp of tomato paste
- 250ml of full-fat coconut milk
- 250ml of water or vegetable stock
- 400g of chickpeas (one can), drained and rinsed
- Fresh basil or parsley
- Sea salt and black pepper
(1) Start by preparing all the vegetables as indicated above. Heat the coconut oil in a large saucepan and brown the onions for about 3 minutes. Add the spices and a small glass of water, and simmer for 3 more minutes.
(2) Parachute the cauliflower along with a small glass of water, cover and let the water boil off on medium heat. When the cauliflower starts to soften, add the lentils, tomatoes, tomato paste, coconut milk, water, salt and pepper. Stir and let simmer for 20 to 25 minutes, or until the vegetables are soft and the lentils are cooked.
(3) 5 minutes before serving, add the chickpeas, just to soften and warm them up a little.
(4) Serve in big bowls, with red or brown rice. Drizzle some coconut yogurt on top and the fresh herb of your choice.