I've always enjoyed cooking and baking. It goes back to my childhood. My dad was quite the chef and loved food, unfortunately to the detriment of his health. He grew up in France with all the rich foods of that culture.
It wasn't long after my first home economics class at age 12 that I wasn't satisfied with the recipes they provided and started delving into my dad's vast tome of Larousse Gastronomique (a French food bible) and whipping up many of the decadent treats. Let's just say I went through a lot of whipped cream and butter.
As time wore on I started to have health issues and had to clean up my diet. That has lead me to my current plant-based lifestyle. I read many food blogs in the process, but today brings me to a first - MY first food blog.
One of the reasons for this is that the ladies in my current Boot Camp are getting fabulous results, but are seeking inspiration for tasty meals. So I came up with a whole week's worth of dinners that not only are clean, but also give us taste sensations from around the world including Indian, Moroccan, Asian and Mexican. Best thing - none of them take more than 20 minutes to prepare.
Today, I've decided I would share one of these recipes, which are usually only available exclusively in the Boot Camp. Are you ready for it?
Easy Chickpea Curry:
(makes two servings)
1 onion, chopped
1 tsp Extra virgin olive oil
1 19 oz. can Cooked Chickpeas (Garbonzo Beans), canned are fine
1 14 oz. can Coconut Milk
2 tsp Curry Powder (I used Madras)
1/4 tsp Tumeric
1/2 tsp Sea salt
Cayenne pepper to taste (a pinch for me)
In a small skillet, heat the oil over medium heat. Add the onion and cook until transparent. To the onion add chickpeas, coconut milk and spices. Bring to a boil and simmer a few minutes until slightly thickened (about 3 minutes).
Serve with a brown rice and salad.
As you can see when you get it all on a plate it really makes for a filling satisfying dinner (I didn't center it very well on the plate).
If you are interested in learning more about future Boot Camps feel free to contact me. I may no longer delve into that Larousse, but I will still say - Bon apetit!