Red Lentil Stew with Tomatoes, Rice, and Coconut

This wholesome and earthy stew was adapted from The First Mess‘ beautiful and delicious extra recipe bundle that is available when you pre-order Laura Wright’s cookbook (which is by far and away the most inspirational cookbook I’ve bought in a while). I primarily adapted this because I didn’t have all of the ingredients in the house that I thought I did and so….But this is how inspired and new recipes are created.  A little bit of this and that added to the pot.  Stir it up and try it out on your guinea pigs (not that I refer to my loved ones as that usually ;-).

I haven’t come across a recipe in a long time that requires dirtying so few dishes.  It honestly was one pot, one knife, a chopping board, a measuring cup and one or two measuring spoons.  Gluten-free, nut-free, no sugar.

Red Lentil Stew with Tomatoes, Rice, and Coconut


Serves 6

1 Tbsp grapeseed oil or olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, rinsed and chopped

2 tsp ground turmeric

2 cloves garlic, peeled and minced

1 tsp ground cumin

1/2 tsp dried chili or red pepper flakes

1/2 cup dried red lentils, rinsed

1/2 cup dried arborio rice, rinsed

1 x 15 oz can diced tomatoes (preferably no salt added)

1 x 15 oz can crushed tomatoes (or tomato sauce, which is what I used) – fire-roasted is suggested by Laura to be awesome

3 cups water

1 cup light coconut milk (or just over 1/2 a 15 oz can)

salt and pepper

1 Tbsp lemon juice



  1. Heat a large pot over medium heat with the oil.  As the pot heats, chop up the onion, carrots, and celery. Once the oil is hot, add the onion, carrot, and celery.  Cook, stirring occasionally, until the onions are soft, around 4-5 minutes.
  2. Once the onion is soft, add to the pot the turmeric and garlic. Stir to incorporate.
  3. Add the cumin and chili or red pepper flakes and stir. Let sit for 30 seconds as the spices become fragrant.
  4. Stir in the tomatoes and water.  Raise the heat and bring the contents to a boil, then lower heat, cover and let simmer for about 30 minutes.  Stir every 5 minutes or so to make sure the lentils and rice do not stick to the bottom of the pot.
  5. Once the lentils and rice are cooked, it is time to puree the stew.  This is optional, but pureeing at least part of the stew will lend a creaminess to it.  Ladle around half of the stew into a blender with the coconut milk and puree to desired consistency.  I like mine a bit chunkier.  Add back the pureed mixture to the pot, mix, and reheat.  Add in the lemon juice and stir.
  6. Season with salt and pepper.

See! So easy and so so delicious.  Until the next recipe….

Black Bean Fettuccine with Kale Pesto

We have reached what I like to call ‘deep winter’ when the holidays have passed and there isn’t really much to look forward to even though the snow keeps piling up and you have to get up early just to defrost your car.  I was looking back through some of my more summery recipes and came across this delicious recipe. I remember how good it was and I want to go back to that moment in the summer.  Although, this recipe is a more summery recipe, you can just grab some fresh basil from the store and make it regardless of the weather outside the window!

The pesto was adapted from the recipe from This Rawsome Vegan Life.  It is healthier than the usual ones heavy in oil and I further lightened it by substituting white beans for pine nuts.  But it still tastes just as delicious and packs the same pesto punch.

Black Bean Fettuccine with Basil and White Bean Pesto

Serves 4


black bean fettuccine (or other pasta of your choice)

1 pint tomatoes (heirloom would be best if you can find them)

fresh basil for serving

Kale Pesto

2 peeled and roughly chopped garlic cloves

1/4 cup drained and rinsed white beans (eg. cannellini or navy)

1/4 tsp Himalayan salt

1/4-1/2 tsp ground black pepper

3/4 cup roughly chopped lucinato kale

1/4 cup fresh basil

2 Tbsp water

2 Tbsp light oil (olive or grapeseed)


  1. Heat a large pot of water over high until boiling.  Add the pasta and turn down heat to medium.  Cook as directions specify. Once cooked, drain and put back into the cooking pot.
  2. Add all pesto ingredients to a food processor and process until smooth.  This may take a few minutes.  Stop and use a spatula to scrape down the sides of the processor if needed to incorporate the odd bits that stray to the top of the bowl.
  3. Mix the pesto into the pasta and stir until incorporated. Serve with roughly chopped tomatoes and fresh basil.

Wholesome Spicy Lentil Soup

Here comes another great heart-warming soup from me to you.  With the help of Oh She Glows.  This recipe was adapted from the Glowing Spicy Lentil Soup recipe that I thought was originally delicious but I thought could be souped up by adding some of my favorite foods (get it?? souped up?).

I’ll keep this post simple like the soup itself.  You can make this soup on the weekend for meals throughout the week, or any time and freeze leftovers for days you don’t feel like cooking.  It is a wonderfully aromatic and creamy soup that takes only about 30 minutes to make.  I want to just keep making it back to back but think that it may be a sign of OCD 😉  Try this soup on the family and serve with toasted bread slathered in hummus or a baguette with melted cheese.  So simple and so beautiful.



Wholesome Spicy Lentil Soup

Serves 4


1 Tbsp grapeseed oil

1 large yellow onion, diced

2 large garlic cloves, minced

4 oz white or cremini mushrooms, cleaned and quartered

1 red pepper, chopped

2 white potatoes, roughly chopped

2 tsp ground turmeric

1 1/2 tsp ground cumin

1/2 tsp cinnamon

1 15oz can diced tomatoes

1 15 oz can coconut milk (full fat will result in a creamier soup)

3/4 cup uncooked red lentils, rinsed and drained

3 1/2 cups low sodium vegetable broth

1 tsp sea salt

freshly ground black pepper

2 handfuls spinach

2 tsp lime juice


  1. Heat a large pot over medium heat.  Once hot add in the oil and 30 seconds later add the onion.  Saute for a few minutes (around 4 min) and add the garlic, potatoes, and red pepper.  Cook another 3 or 4 minutes.
  2. Stir in the turmeric, cumin, and cinnamon and cook another minute, until fragrant.
  3. Add in the lentils, tomatoes, coconut milk, and veggie broth. Stir to combine.  Add 1/2 tsp salt and some ground pepper. Increase heat until the soup boils and then turn down to a simmer.
  4. Simmer for around 20 minutes uncovered, or until the lentils are cooked. Add in the spinach and stir until the spinach is wilted. Adjust seasoning and add more salt if needed.
  5. Before serving mix in the lime juice.




Simple Spaghetti Squash Lasagna

Last week I had a carbohydrate craving like no other.  Bagels in the morning.  Sometimes bagels at night.  On the weekend I felt like a holiday feast and made Leftover Thanksgiving Burgers and Cornbread Stuffing, as if thanksgiving wasn’t over a month ago.  And I gave in to it all.  So what happened?  I can’t bear the site of carbs this week.  Not bread, not potatoes, and not even yams!  So I’m listening to my body and eating mostly veggies and fruits.  I’ve even leaned away from legumes which is weird because I LOVE legumes.  Anyway, after a long day of work and already having had a salad for lunch I ended up throwing together this simple and delicious spaghetti squash ‘lasagna’.  In no way shape or form does this need to be layered, you could even just convert it into a casserole. And what’s the BEST is the fact that you can adjust this in whatever way you like!  If you love peppers, saute those up and throw them in!  Lentils? No problem, boil them up and in they go.  Sub basil for parsley if that’s what you have on hand.  Use any kind of cheese you love.  Have fun with it!

plan spaghetti squash lasagna

Spaghetti Squash Lasagna

Serves 4


1 medium to large spaghetti squash, cut in half lengthwise

1 Tbsp grapeseed oil, or similar

1 medium yellow onion, sliced

5 oz mushrooms, sliced

1 14 oz tomato sauce, or pasta sauce

1 14 oz can chickpeas, strained and rinsed

2 handfuls spinach, rinsed

1 cup fresh parsley, roughly chopped

1 cup grated cheese (I used daiya mozzarella)

salt and pepper



  1. Heat over to 350 C. Place the spaghetti squash on a baking sheet covered in parchment paper or a silicon mat, cut side down.  Place in heated over for 30-45 minutes depending on the size of the squash.  When cooked the skin of the squash should be slightly squishy.
  2. While the squash is cooking, prep the remaining ingredients and heat a pan on the stove over medium heat.  Add the oil, onion, and mushrooms.  Saute for 8-10 minutes until soft. The mushrooms shouldn’t have lost all of their moisture. Add salt and pepper. Saute any other veggies that may require softening prior to baking.
  3. When the squash is cooked, use a fork to scrape out half of the squash into a casserole or baking dish.  Add half of the tomato sauce, half of the mushroom and veggie mixture, half of the cheese, half of the spinach and half of the parsley.
  4. Repeat the layering with the remaining ingredients.  Top with extra cheese if you’d like or sprinkle with some breadcrumbs.
  5. Bake for 20 minutes, or until top is golden brown.


Mushroom Bok Choy Gyoza

Happy Weekend Everyone!!

I have had an entirely not productive day.  On these cold fall days I just feel like making tea, curling up on the couch and watching a movie.  Then eventually I get really hungry and have to leave the house for ingredients to make dinner.  I usually start off pretty much thinking ‘soup’ and then increasing the complexity to something that would take me all day.

I have tried gyoza before and decided I didn’t love the filling.  Today, I went with one of my favorite ingredients – mushrooms, and spiced it up with some bok choy and balsamic vinegar.  This combo has such fantastic flavours and the recipe is very simple, albeit the filling and crimping is a bit annoying.  However, put on some good tunes or a show on Netflix and spend 15-20 minutes zoned out making these bad boys.  I ate them as a meal but you can also take them as a delicious appetizer.

Mushroom Bok Choy Gyoza

Mushroom Bok Choy Gyoza

Serves 4



1 Tbsp grapeseed oil

3 cups mushrooms, chopped (I used cremini)

1 shallot, thinly sliced

2 heads bok choy, chopped

2 Tbsp balsamic vinegar

1 package vegan gyoza wrappers

salt and pepper, to taste

Dipping Sauce

2 Tbsp tamari or soy sauce

2 Tbsp rice vinegar

1 tsp maple syrup


  1. Heat the oil over medium heat in a large pan.
  2. Add the chopped mushrooms and saute for 10-15 minutes or until soft.
  3. Add in the shallot and cook another 3-5 minutes.
  4. Remove the pan from heat and mix in the bok choy and balsamic vinegar.
  5. Put the mixture in a food processor and process until small chunks remain.  Do not over process until it forms a paste!
  6. Add approximately 1 Tbsp of filling to the center of a gyoza wrapper and moisten one half of the wrapper with water.  Flip over the remaining half of the wrapper to create a moon shape with the filling inside. Crimp the edges using your fingers. (or don’t bother – it doesn’t affect the taste).
  7. Steam the gyoza for 3-5 minutes.  Having done this a few times it’s easiest to steam on a piece of parchment paper.  Once steamed place on another piece of parchment paper.
  8. Mix together the sauce ingredients.
  9. Enjoy!

Chai Coconut Tart

Sometimes I make food and it sucks.  Or I make it and I think ‘this is not what I was hoping it would taste like’ or even better ‘How the hell did it end up tasting like THIS, I didn’t even add curry?’.  One minor ingredient can be missing that you can’t quite put your finger on that you know would transform a dish.  It can be frustrating to say the least.  I’ve been known to make food and when it doesn’t come out right, put it in the fridge and muddle over what might be missing that could take it to the next level – for days.  I liken food to music.  You have the main chords – or food items- that you like to work with or put you in a certain mood, and then you have a huge range of options that add to those basic notes.  Do you want bright and happy?  How about a little basil.  Thinking romantic?  Add some sweetness.  Feeling sad?  Give me anything with carbohydrates!!

Food combinations are an opera but I don’t like singing every night.  That’s what happened with this little baby, the chai coconut tart.  I started by wanting to make chai coconut pudding.  When I first tried it the texture bothered me and the taste was missing something.  So I added more ingredients and blended it.  I still thought it was missing something and though about it for another day.  Eventually I realized that this pudding needed to be eaten WITH something else.  Enter the tart.  What kind of tart?  Yes, well this cycle is the never-ending quest of the cook.  Meddle, fix, eat, throw out, meddle, fix, eat tentatively, fix again, eat, and eventually voila!  Suddenly the picture in your mind becomes the food on your plate and your taste buds go crazy.

And then sometimes you just throw pasta in a pot, mix with some oil and vinegar and whatever else may or may not be handy and call it a day.

Chai Coconut Tart

Serves: 4



1 14oz can coconut milk

2 chai teabags

2 Tbsp maple syrup

1 tsp vanilla

1/4 tsp salt

1/2 tsp cinnamon or pumpkin pie spice

1/4 cup chia seeds

up to 1/4 cup unsweetened almond milk


1 cup gluten free oats

1 cup dates


  1. Gently heat the coconut milk in a saucepan.
  2. Once warm, add syrup, spices, and salt.  Gently mix.  Remove from heat and add the teabags.  Let sit until desired chai-ness has been reached.
  3. Remove teabags and let cool.  Once room temperature whisk in chia seeds.  Put in fridge to set.
  4. Once set (around an hour or so) remove from fridge and add to a blender with almond milk and additional spices if you want more flavour.  Blend until smooth.  Put back in the fridge to set.
  5. Start the crust by adding oats and dates to a food processor and process until chunky and slightly sticky.  Press the oat/date mixture into a mold of your choice.  Place in freezer until serving.
  6. Before serving, remove the mold from the freezer and remove the shell from the mold. Add the pudding into the shells.
  7. Top with coconut cream and fresh mint, raspberries or whatever else you like!

Hearty Lentil Vegetable Soup

So fall has suddenly leaped into being and the trees are quickly dropping their leaves.  The air is brisk and change is in the air.

I’ve been away the last few weeks for work up North.  It is always great to get out of the office and experience  nature at its finest.  However, being away from home, eating differently than I’m used to (sometimes soup straight out of a can!), and working hard outside for 10 to 12 hours at a time can really zap your energy.  I ended up coming home feeling absolutely drained.  I didn’t have the energy to do anything I usually love to do.  Even cooking was a struggle.  So thank goodness after finishing this work week in the office, I have a long weekend to look forward to.  And what have I done to create some balance in my life?  I have slept like the dead.  For hours and hours.  It’s one of the crazy things about me.  I sleep more than is normal and need a lot of it to function.  I’m talking at least 9 hours a night.

What else have I done?  Forced myself in the cold mornings to make myself smoothies chalked full of healthy ingredients, like my favorite green smoothie.  I’ve started taking my multivitamin, calcium and magnesium, Vitamin D drops, maca, spirulina, ashwaganda, etc.  and I’m starting to feel more myself.  Today I sat down with some tea and a good book and just relaxed.  There is nothing better than letting your body and mind let go and have some down time.Relaxing with tea

And what better way to full myself for dinner than a delicious, filling, and heart-warming soup.


Hearty Vegetable Lentil Soup

Serves 4


1 Tbsp grapeseed oil

1 large yellow onion

4 cloves garlic, minced

3 medium carrots, peeled and chopped

2 medium celery stalks, chopped

1/2 red pepper, chopped

2 teaspoons ground cumin

1.5 teaspoons ground thyme

1 teaspoon ground turmeric

1 14-oz can diced tomatoes

3/4 cup dried green or brown lentils, rinsed

5 cups vegetable stock

2 handfuls spinach, torn apart

1 teaspoon white wine vinegar

salt and pepper for seasoning

  1. Heat oil on medium in a large pot.  Once hot, add the onions and saute around 5 minutes, until soft and partially translucent.  Add in garlic and saute another 30 seconds.
  2. Add to pot the carrots, celery, and pepper.  Saute another few minutes.
  3. Add cumin, thyme, and turmeric and mix together.
  4. Add the rinsed lentils, diced tomatoes and vegetable stock.  Bring to a low boil and then simmer for 20-25 minutes or until lentils are cooked.
  5. Add spinach and white wine vinegar.
  6. Season to taste.

This recipe is incredibly easy and goes well with crackers or toasted bread and hummus.  To make even more hearty add in peeled and chopped potatoes with the other veggies.


Best Ever Green Smoothie

So fall is here and I haven’t posted in MONTHS.  The reason?  Well, aside from being busy, the motivation to post when you don’t feel like what you’re providing to others is either new or well done, starts to fall away.  However, recently I began a bit of a revival.  And it all started with Angela Liddon’s Oh She Glows.  I went WAAAY back in her posts (starting at the very last one) and looked through her progression as a person, in her purpose for having a blog, and in her photography.  She wrote for many years, hundreds of posts, initially as a health and beauty blog.  You can see her transition into veganism and eventually the transition of her health and beauty blog into a full blown vegan food blog.  Not to insult her, but compared to her new photos, her older photos are pretty dull and a bit uninspiring.  Which is why it was so great to comb through those hundreds of posts and see her blog develop into what it is today.  What inspired me was knowing that she was just a woman putting stuff out there like so many other people.  I have no idea how many people were following her posts at the time, but the comments sections only had around 20-30 per post.  Since I have a total of 0 people following me, it was just awesome to know that at some point she was in the same position as I am and kept posting.  She even went through a period of not knowing where to go with Oh She Glows and asking her followers to provide feedback about what to do.  Who would have thought????

So, with the inspiration that Angela provided me to just post regardless of how many followers you have, or how many people look at your website, or not even knowing exactly what you’re doing, I provide today’s post.  I didn’t think when I started this website that it would provide much food related content, but I have been so inspired by it throughout the last year that I’m just going to throw up whatever and hopefully at some point someone may find a post helpful or informative. Or I may just be posting to the blank open space of the internet.  Who really cares though, right?

Green Smooth_Perpetual Flow

This is a recipe for my all time favorite smoothie.  I’m not one to make only fruit smoothies because I love thinking I’m getting some veggies into my body without really knowing it.  So, I don’t make many ‘colorful’ smoothies because they always end up green.  However, in terms of the green kind, this one is my favorite.


1 banana

1/2 to 1 cup pineapple

1 handful spinach

1 cup water

1/2 cup ice cubes

1/2 tsp cinnamon

1 Tbsp chia seeds

1 Tbsp flax meal

1 tsp spirulina

1 tsp maca

1/2 tsp tumeric powder

Instructions: Put all ingredients in a blender and blend until smooth.  The great thing about spinach is that even in a cheap blender it blends up smooth so you don’t get chunks of leaf in your mouth.

There are so many other things you could add if you wanted that would be delicious.  I like adding fresh ginger or subbing coconut water for the regular water.  Experiment and see what you like best.  I just love this basic one because you can’t taste the spinach so the pineapple flavour really stands out.  Too many times I’ve made a smoothie with one fruit or another and I can’t taste the fruit because it’s too delicate a flavour compared to kale, swiss chard, or dandelion greens.

I most commonly make this for breakfast, but you could also pour into smaller bottles for pre- or post-workout drinks or even just to fill in the afternoon low that comes during work. It makes for an amazing snack and kids will love it (except if they hate anything green, then there are no guarantees).

I hope you all have a wonderful time experimenting with this yourselves.

Coconut Zucchini Chocolate Chip Loaf

For the first time in months I’m starting to feel like the sun is fighting back the clouds and that it brings warmth with it’s beautiful rays.  The snow is starting to fade from the mountains and everyone is taking a collective sigh that they made it through another winter.

I love winter.  Just like I love each season for what it brings us.  However, what I’m finding with each subsequent year here in the Pacific Northwest is that each winter becomes less and less wintery.  It’s less cold, or less cold for more often.  It’s less snowy and it seems to have shrunken by a month or so.  I know that many people will rejoice in the good fortune of climate change in the small way that they feel it may impact them now.  A month less snow.  A few less days of defrosting your car.   More sunshine to warm your face.  But I want everyone to realize the larger impacts of these changes over years.  It’s not just that the ski season will become so short that it’s not worth buying a pass.  It’s the larger but still very local impacts that will make you wish you had done something sooner to help.  Warmer temperatures means continued expansion of the Pine Beetle throughout BC.  It’s the lack of snowpack in the mountains to sustain streams throughout the summer.  It’s the seemingly slow, but actually very fast change of species and ecosystems all around the world.  We have put a huge stress on this planet.  If you can do anything today it is to acknowledge within yourself that we have changed the planet in irreparable ways.  So as much as I love the sun and the warmth and the knowledge that spring is coming, I think with each year that it’s happening too soon.  There’s no reason to speed up time when it’s already moving so fast.  So appreciate what winter has given us because who knows how the planet will change in the coming years.  Do what you can to understand the interconnection of the world and us within it. We are only a part of a larger story.  Let’s take care of the world we are using and respect nature for what it provides us.  Many trees will have been born before you and will continue to thrive once you are gone.  Make changes today to ensure that winter and all the seasons continue to be able to provide to us what we need to survive.

Educate yourself.  Read books, watch documentaries, eat plant-based, ask questions.  It’s important for all of us and for the future of the world. And while you’re doing all of that try making this delicious coconut zucchini chocolate chip loaf.  It changed my life and may change yours too.

Perpetual Flow - Coconut Zucchini Chocolate Chip Loaf Batter

This loaf can make you feel better even if the world were falling apart around you.  I changed it slightly from it’s original version on how sweet it is by Jessica Merchant.  The original recipe can be found here.

Perpetual Flow - Coconut Zucchini Chocolate Chip Loaf

Here is my version of the original loaf.  I usually decrease the oil and sugar in my foods because I grew up with a diabetic in the family and so am used to less sugary foods.  The oil thing is just because that’s how I like it and decreasing the oil never seems to change the flavour of a food.

If you don’t have whole wheat pastry flour on hand you can also use whole wheat flour minus 2 Tbsp and add 2 Tbsp of cornstarch.  This is what I did when I made the recipe since I didn’t have any pastry flour on hand.


1 2/3 cup whole wheat pastry flour (or use whole wheat flour minus 2 Tbsp flour and add 2 Tbsp cornstarch), sifted

1/2 cup brown sugar

2/3 cup unsweetened coconut (flaked or shredded)

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp salt

1 cup coconut milk (canned)

1 tsp vanilla extract

1/2 tsp coconut extract

1/8 cup melted coconut oil

1/4 cup + 1/8 cup unsweetened apple sauce

1 3/4 cup grated zucchini

2/3 cup dairyless chocolate chips

Preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil and set it aside or line with parchment paper and don’t use oil.  I used a 9×5 pan but I’m sure you could use other sizes that are similar if that’s what you have.

In a large bowl, mix together the flour, sugar, coconut, baking soda, baking powder, cinnamon and salt. Make a well in the center of the flour and pour in the coconut milk, vanilla and coconut extracts.  Gently stir the coconut milk and extracts together to mix and then stir into the dry ingredients.  Once it is mixed, stir in the coconut oil and apple sauce. Once combined and wet, stir in the zucchini and chocolate chips. Try not to over stir at this point. Pour the batter into the greased or lined loaf pan.

Bake for 65 to 75 minutes, or until the center of the loaf springs back if you push on it. If at any point the top of the bread begins to brown too much, tent it with aluminum foil. It may sink once it is cooled even though it is cooked all the way through.

Now top with a delicious nut butter and eat!!!

Perpetual Flow - Chocolate Chip Zucchini Coconut Loaf

Weekday Chickpea Coconut Curry

I went to a potluck the other week and one of my friends made this incredibly delicious chickpea curry.  Although I did look at the original recipe, I decided to tweak it a bit to better suite how I like to eat (ie. I added veggies).  I mean what’s a meal without something green in it?  This curry is an absolute winner when it comes to simplicity and speed.  15 minutes tops I would think since the majority of the time is just sauteing the onions and opening some cans.

Perpetual Flow - ingredients for chickpea coconut curry

On evenings where I’m totally strapped for time, or even just so starving I’m close to eating an entire bar of chocolate just because it’s already made, I make this curry.  My trick is to go to the store and grab the ingredients for 2 meals so that if the next time I don’t have time to cook I already (brilliantly) have everything I need.  Obviously, this recipe can be played with as much as you like.  Add whatever veggies tickle your fancy and other spices too.  You could even add ginger if you have some lying around that needs to be used or red pepper.  There are so many options!

Perpetual Flow - chickpea coconut curry

Many people love serving it on white jasmine rice, but I went with wild rice this time just to kick things up a notch.

Serves: 4


1 medium yellow onion, chopped

2 garlic cloves, minced

1 x 15 fl. oz can coconut milk (full or low fat, I don’t find it makes much of a difference)

2 x 15 fl. oz cans chickpeas, strained and rinsed

2 tbsp curry paste (I used red because it’s what I have in my fridge but you could also use green or yellow)

1 tbsp soy sauce or tamari

1 or 2 medium tomatoes or a handful or two of cherry tomatoes, cut into chunks

1 or 2 handfuls of spinach, rinsed

salt and pepper, as needed

1 tbsp lime juice

fresh herbs such as cilantro or parsley  (optional)

Rice (optional)

perpetualflow chickpea coconut curry

  1. In a large pan, saute the onion over medium heat until translucent (around 5 minutes).  Add in the garlic and continue sauteing until fragrant (about 30 seconds)
  2. Add the curry paste and 1/4-1/2 the can of coconut milk to the pan.  Stir the curry paste until dissolved into the coconut milk.
  3. Add in the strained chickpeas, the remaining coconut milk and the tamari. Simmer the mixture for a few minutes.
  4. Right before serving add in the tomatoes, lime juice, salt, pepper, and spinach.
  5. Garnish with herbs and a slice of lime.  Serve over rice.

And there you go.  A crazy delicious, simple, and fast recipe for any weekday night you’re in a pinch.  I usually have chickpeas soaking on the counter because I use them in so many recipes so you’re welcome to use non-canned chickpeas too if you have them available.