Moroccan Style Curry (Vegan Recipe)
The weather outside may still be a bit miserable from time to time, and you might not yet be able to dust of your sandals and t-shirts, but that doesn’t mean you can’t bring a bit of heat into your life. What better way to warm up your life than with a taste of Morocco at dinner time?
This week myself and Giovanni have decided to detox our diet; we’re not doing a juice cleanse or anything dramatic like that, but being more mindful about the foods we are choosing to put into our bodies. In my post Eatuition, I shared how I approach eating and the attitudes I have developed towards food; however, even the best of us have moments of weakness and I have to admit, with all the stresses that have been on my plate lately I have been consuming far too much sugar. That isn’t to say I have been binging on chocolate bars and cake, but I have been choosing foods such as granola bars, which are high in sugar, to give myself a boost when I’m tired. This type of eating is a vicious cycle as the refined sugars, found in foods like cereal bars, breakfast cereal as well as cakes and biscuits, are full of empty-calories; therefore, they give us a short kick when the sugar levels increase in our blood, followed by a slump because we have not provided our body with fuel providing calories. Basically we give ourselves the illusion of having more energy, similar to when we drink coffee, but in actual fact the only way to have more energy is to get a sufficient amount of sleep; yet we fool ourselves into thinking we can keep going on so call ‘energy foods’ when in fact we just end up being more tired.
This is my roundabout way of saying that I am being more mindful about eating and choosing carbohydrates that will provide my body with slow releasing energy, such as with high fibre foods. I am also making a conscious effort to put getting enough sleep before my to-do list, because if we can’t prioritise our basic needs then what has life come to?
Back to this recipe though, I adapted this dish from Deliciously Ella Everyday (link below), to create a filling, satisfying and warming dish. The great thing about this recipe is that it produces about 4-6 servings, so it’s ideal if your having a group over for dinner. Even better than that, make one batch of this at the weekend, divide it up into portions and refrigerate or freeze and you have 6 ready to go dinners for evenings when you’re too exhausted to cook for scratch; it’s like healthy ready meals or take away, it’s fake away.
- 500g of baby potatoes halved
- 150g of bulgar wheat and quiona mix (I use this one)
- 200g of chickpeas
- 1 can of coconut milk (400g)
- 1 tsp chilli falkes
- 1 tbsp harissa
- 2 tsp turmeric (for colour)
- fresh coriander leaves to season.
- Boil the potatoes in lightly salted water for 20-25 minutes, until cooked through.
- Drain the potatoes and add to a large pot with the coconut milk, chickpeas, turmeric, harissa, and chilli flakes. Mix everything together over a low heat.
- Add the quiona and bulgar wheat mix, then using the can from the coconut milk, top up the pot with a can-full of water. Once again mix everything together, then allow the dish to come to a boil. Reduce the heat to a simmer for 30 minutes, stirring occasionally so stop the quinoa and bulgar wheat from sticking to the bottom of the pot.
- Finally add a small handful of coriander leaves, mix through and serve. This dish can be reheated from frozen in a pot (you may need to add a small amount of additional water when reheating), or in a heat proof bowl in the oven at 180’C for about 35-40 minutes (take it out and stir it every 8-10 minutes); alternatively you can defrost before reheating if you are organised!
- Dr. D. N. Graham; The 80/10/10 Diet, chap. 5, pg. 83-97.
- Deliciously Ella Everyday