Happy October everyone!
This month’s recipe entry is a little different. When I first talked to Bruce about quick and easy meal ideas, I was feeling truly burnt out. I was able to bounce back for a time, but for months I found it challenging to find the time to recharge, to find the time to slow down.
I’ve recently gone back to school which has been both challenging and wonderful. A classmate made a comment the other day about not having any free time or energy, that chopping vegetables to cook was not an option. I felt like I could relate but sometimes I feel like we do need to slow down. Or take a step back. We do need to spend time on taking care of ourselves, which includes using some of our spare time to meal prep and cook.
Grab a large pot and chop up an onion, a clove of garlic and a chili or green pepper. Let this aromatic mixture simmer in a splash of oil (I just had olive oil on hand) for about 15 min on medium heat.
While that’s cooking, chop a couple of potatoes into small cubes and then add to the simmering mixture.
Add a dash of ground turmeric, cumin, ginger and curry powder. For heat I like to add an extra shake or two of chili flakes but it’s not necessary. Cook while stirring occasionally for about 30 minutes.
Next, add a small can of drained chickpeas and a can of crushed tomatoes with a half cup of water. If you prefer a less saucy curry, chop up a couple of small tomatoes instead and add a half cup of water. Stir the curry to even our your mixture and bring it to a boil. Once this is achieved, turn the heat to low and let it cook uncovered to thicken the curry. At this point I also like to add a bay leaf and a star anise seed.
Cook on low heat for a couple of hours, periodically stirring. This might sound intense but this is a great way to cook while you are doing something else around the home. It doesn’t need to be babysat and most of the work is done by this point. After about 2 to 3 hours, you’ve got some yummy curry that can can feed about 6 people or can be enjoyed throughout the week as dinner/lunch or even frozen to be had at a later date.
Enjoy with some warm naan or rice (or cauliflower rice!).
This is a great meal to prepare on a day off and that can be helpful during a busy week when cooking might not seem feasible and it’s great to make when you’re on a budget.
Sometimes it can be a challenge to find time and energy for self-care. To enjoy the little things. When you are able to, I think that’s an accomplishment worth celebrating!
– Sarah for Bruce in the City
Photo Credit: Sarah Germani
That looks fabulous! Thanks Sarah another amazing recipe! See you back here tomorrow for the return of Erik F and his wine reviews on Wine with Erik F!
Bruce in the City