Whenever I have lots of food, accompanied with lots of time, I enjoy making a large pot of something that will last for a few days.  It has been raining for days (but it’s finally sunny today, ya!), so I felt like a soup or a stew that would provide some warmth.  When the weather isn’t great, I love using coconut oil or coconut milk because it reminds me of being on a tropical island.  Nothing like smelling some fragrant coconut flavours to curb the weather blues!


I started with some garlic, ginger, yellow mustard seeds, coriander seeds, cumin and turmeric.  Then I added lots of vegetables to the mix.  I let everything cook together for about 10 minutes, until the vegetables became soft.  Make sure you don’t let them cook too long or they’ll lose a lot of their nutrients.  Next I added some brown lentils and quinoa that I had leftover from the day before.  Then I added some chickpeas as well.


I also added a can of coconut milk.  If you’re buying coconut milk, try to buy organic because the conventional version has a lot of additives usually.  Let everything cook together for about 5 minutes or until desired.  I also added fresh coriander (cilantro) to the dish near the end.


And for the recipe…

Coconut and Chickpea Curry
2 tbsp coconut oil
2 cloves garlic, minced
1 tbsp ginger, minced
1 shallot, minced
1 tsp yellow mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1 tsp ground cumin
1 sweet potato, cubed
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup kale, chopped
1 can chickpeas
1 can coconut milk
1 bunch fresh coriander (cilantro)
3/4 cup cooked brown lentils
1 cup cooked quinoa

Cook all of the spices with the garlic, ginger and shallot in coconut oil for about 5 minutes.  Add the sweet potato first, followed by the other vegetables.  Add the chickpeas, quinoa and lentils then add the coconut milk.  Let everything cook for a little longer and add in the fresh herbs at the end.  Enjoy!