I love one pot meals, don’t you? The less dirty dishes I make, the better, especially during the week. I’m already a messy cook so I try to make weeknight meals as easy as possible to minimize kitchen disaster mode.
I always tend to rush in the kitchen too, which doesn’t help the messiness. It’s something I’ve been working on these last couple of months. Just slowing down and really noticing what I’m doing. But such is our culture, isn’t it? Go, go go!!!
I’ve always had a major problem with rushing when it’s not necessary. Being late for any kind of appointment, even fun ones, used to stress me out greatly, causing me to rush and arrive far too early for just about everything. And having minor heart attacks when I was running behind.
I’ve actually really improved on this lately and I’m pretty proud of myself. Life has been much more relaxed.
Before we went to Thailand I made a conscious decision to let go of rushing. I wanted to enjoy every part of the trip, even the time spent in transit. Life is so precious. I’m just going to be in every second of it, even if my flights delayed and we might miss our connection.
Since we spend a lot of time getting ready, travelling here and there and generally dealing with life, I didn’t want to waste anymore time worrying about “getting there.” It takes away from the moment and I don’t want to waste any moments worrying about getting to the next one. You know what I mean?
I used to rush my husband out the door, panic, stress and then end up arriving way to early anyways. We spent so much time waiting, especially when it involved travelling.
So, I’ve really been working on it and I’ve even stopped arriving so early to everything. I simply arrive on time now. I try to catch that anxiety and pressure to rush, try to relax and just enjoy the process or the journey or whatever it may be that I’m working on.
Doesn’t that apply to everything in life? Happiness is the journey, not the destination…and all that good stuff? Ya, I think that’s how it goes. I also think happiness might be curried coconut chickpeas and spinach. But that’s just me.Print
Curried Coconut Chickpeas and Spinach
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6
- Category: Entree
- Cuisine: Vegan
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 tsp salt
- 2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp crushed chili flakes
- 1 x 28 oz. can diced tomato with juice
- 2 x 19 oz. cans chickpeas, rinsed
- 1 can coconut milk
- 1 cup vegetable stock
- 1/2 cup jasmine rice
- 1 x 10 oz. bag spinach
- 2 tbsp fresh lime juice
- Sauté the onion, ginger and garlic in the olive oil for 5 minutes over medium heat.
- Add all the spices and continue cooking for a few more minutes, stirring.
- Stir in the diced tomatoes with their juice, chickpeas, coconut milk, vegetable stock and jasmine rice.
- Simmer for about 15 minutes.
- Stir in the spinach and lime and mix well. Simmer 5 more minutes.
- Remove from heat and serve topped with fresh cilantro.
Adapted from Isa Does it by Isa Chandra
I hope you enjoy this easy, healthy, one-pot vegan meal. If you try the recipe, be sure to come back and let me know how you liked it.
Do you have any tips for me and my tendency to rush through everything? Leave your thoughts below, I love hearing from you guys!