Recipe: Chickpea Curry
As we soak up the last few weeks of summer… work, school and activities return.
We find ourselves falling back into a routine. This can feel really good or reallyoverwhelming!
“Back in the day”, we had a village running a household. It was a team effort and you were never alone.
👩💼👩🏻🔧👩🏻🍳👩🌾
In today’s world, individuals are expected to take care of ALL the responsibilities AND put dinner on the table AND feel ashamed if they need help!!!
First of all, we want to say, “You are AMAZING for everything you do!”
Living in today’s world is not easy. So please take a moment to give yourself a hug and show yourself some well deserved compassion.
Secondly, we kindly say,
… slow the **** down!
An over scheduled life full of stress with no time to cook is eventually going to take a toll on your health… and what’s more important than that?!
When feeling tired and worn down, we often look to “pick me ups” like coffee, soda and energy drinks, packaged food, fast-food, high intensity workouts, or even protein bars on the run… but let’s get real.
The only way to restore energy is to slow down! 💆🏻♀️🧘♀️
Today, we have simple tips and recipes that won’t add any more “time” into your schedule but will help you restore your energy so your work life balance is sustainable for your health.
Join Cara + Megan in Episode 38 of Simply Seasonal:
- Manage a busy schedule but prioritize health
- The energy of fast food vs. slow food
- An easy tool to switch your nervous system to “rest + digest”
- Why cooking at home will increase your energy and health
- An easy slow cooker meal to set it and forget it
- A quick stir fry demonstration
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Have questions after the episode?
Chickpea Curry
Ingredients
- 1 onion, diced
- 3 cloves garlic, peeled and minced
- 1 serrano pepper, diced
- 1 tsp sea salt
- 2 tbs favorite curry powder
- 1 large sweet potato, peeled and diced
- 1 large red bell pepper, diced
- 3 cans chickpeas, drained and rinsed
- 1 28oz can diced tomatoes
- 1 can full fat coconut milk
- 1/2 cup water
- 6 cups spinach
- 1 bunch cilantro, garnish
- sea salt + pepper
Directions
- In a slow cooker, add all ingredients to the pot (minus the spinach and cilantro). Turn the temp to low and let it cook for 4-6hrs. Or turn to high and cook for 2-3hrs.
- Before serving, add the spinach and mix it in until wilted. Serve over rice and garnish with cilantro.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
xoxo
Megan + Cara
Balance, heal, thrive,
Cara + Megan
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