So I’ve recently been reporting on some of my foodie escapades courtesy of my reinvigorated diet (apologies to beauty readers, I’ll be posting articles of relevance once my laptop is up and running).
While most of the dishes have been sickeningly healthy, this post veers a little away from the trend, though it is still pretty nutritious by my normal standards.
The reason for my anti-Kenzai meal is because my hubby is now at the more extreme end of his healthy eating and exercise plan.
And by that I mean that his evening meal consists of a boiled egg white, some veg and fruit.
Now, I’m all for being a supportive spouse, and I did roll with the no salt, no fat, no sugar, no taste diet in the first few weeks. But eggs, peas and sweetcorn for dinner? No thank you.
So as you can see below, we’ve kinda been having separate evening meals. Mine’s on the right, BTW.
|A tale of two meals, the chicken rice and veg is mine btw
Anyway, I recently had the biggest craving for one of my favourite dishes that never goes old – chickpea curry.
I used to make this dish at least once a fortnight, much to the dismay of some carnivorous family members. But I couldn’t get bored of it. The pulses, tomatoes and potatoes were a dream when eaten with chapattis, or even pitta bread. And a dollop of natural yoghurt, ideally spiced up, just tops it all
I made it last night, and maybe it’s a contrast from the slightly bland food I’d been having of late, but it was like finding an old friend. Also, to make up for steering away from the strict regime I’ve been following, I added a sprinkling of Gourmet Spriulina, a superfood that is usually taken as a vitamin supplement.
Spirulina – the new superfood
Spirulina, if you didn’t know, is a wonder ingredient, with claims that it’s a treatment for a range of metabolism and heart health issues, including weight loss, diabetes and high cholesterol. It’s also an aid for various mental and emotional disorders, including anxiety, stress, depression and attention deficit-hyperactivity disorder (ADHD).
I’ve recently been trying Gourmet Spirulina, which is the UK’s first and only raw spriulina. So it can be eaten as a snack rather than a supplement.
Now I’ve nibbled on the spriulina nibs, and I have to say, it ain’t no substitute for pistachios. It’s not that it’s bad, it just tastes of nothing much. However, when mixed into food, such as my beloved chickpea curry, it’s pretty convenient and provides as easy way to load up on iron and vitamins without ‘feeling it’.
So, anyway, I’ve gone off on a tangent slightly! Here’s my recipe for a dish that just doesn’t get old (with a sprinkling of super-ness).
Ingredients for chickpea and potato curry:
- 1 can of chickpeas, drained
- 1 tin of chopped tomatoes
- 1 medium onion, thinly sliced
- 2 garlic gloves, finely diced
- 2 medium potatoes, cubed
- 1/5 tsp each of powdered chilli, turmeric, cumin, coriander and curry.
- 1 tbsp olive oil
Optional – pinch of mixed seeds (nigella, cumin, five spices, etc).
Totally optional – sprinkle of gourmet spirulina.
If using the seeds, add them to the pan at the beginning, to let them roast slightly.
Pour the oil.
Add the onions and garlic and cook for ten minutes, allowing them to soften and brown slightly.
Then, add the powdered spices, allowing them to colour.
Throw in the potatoes, and allow them to cook.
Add the chickpeas and a little water and allow them to cook for a further five minutes.
Finally, add the chopped tomatoes and half a glass of water.
Allow to cook for 10-15 minutes until the tomatoes have broken down. As mentioned, I’ve given my dish a health overload with a sprinkling of spirulina. That’s the green stuff you can see on top, FYI.
And as another FYI, the egg yolk is courtesy of my hubby, who is only eating egg whites (poor him).
I usually eat this dish with bread such as pitta or chapattis, rather than rice. Plus a dollop of yoghurt and salad. So for a dish that never gets old, give this chickpea curry a try.