Meal Planning isn't as hard as it looks + CHICKPEA CURRY Recipe

Meal Planning isn't as hard as it looks + CHICKPEA CURRY Recipe

It's officially halfway through January and while I never actually set a resolution to start meal planning, it has been something I have wanted to work on more. January 15th and Jeff and I have managed to be pretty good with our meal planning attempt. We both get caught up when one of us has to work late, but other than that we have stuck to it.

The IDEA of Meal Planning

The idea of meal planning seems so hard when you look at the overall picture. When you’re thinking about it in terms of creating seven different meals every single week / 52 weeks a year it is overwhelming and so a lot of people don’t even want to start.

But if you strip the idea back and make it simple -- then it becomes a lot easier to plan. You are not creating 365 meals a year. You are looking at it week by week and trying to make simple, healthy meals for your family.

These don’t need to be super elaborate or new. You can take the staples in your family‘s life and change it up with little tweaks to maybe one flavor or one vegetable and still be happy. It’s very similar concept to the idea of a capsule wardrobe. You have 16 pieces of clothing and you can mix them up with many different outfits.

That was always my first mistake... I thought I had to create elaborate meals because I am a food blogger. But honestly, I could eat tacos or minstrone soup for every meal and be happy.

Vegan Chickpea Curry Recipe

Recipe for Roasted Chickpea and Pea Curry with some cashews and arugula over rice.

I created the recipe based off looking online and making it up as I went along:

  • 1 can chickpeas, roasted at 400 degrees at 20 minutes
  • 1 handful of frozen peas
  • 1 can of coconut milk 
  • Curry Powder 
  • Handful of arugula to top 
  • Raw cashews (whole or cut up for extra crunch)
  • Side of cooked rice (mine was Trader Joe's instant brown rice)

After roasting the chickpeas with some salt at 400 degrees for 20 minutes, add them to a saute pan with the peas.

Slowly add coconut milk and curry powder a little bit at a time.

Cook and constantly taste until YOU are happy with the flavor and consistently.  Some people like a little bit of curry, and for me.. I think I added half a jar until I was happy!

Add the mix over rice and add arugula and cashews on top. My husband also added chicken. 

Let me know if you try it (and added anything!) 


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