Chickpea Coconut Milk Curry

curry in a hurry

Even though I have been falling in love with triathlon all over again (sprint distance versus half-iron distance kind of does that for me) I needed the motivation fairy to pay me a visit today.  It was my lucky day as she did indeed show up with her workout gear sneakily incorporated into her business casual attire ( I love this about her). 

Really good friends show up on your doorstep when you need them.  They drag you out to the lake at 6 am even though swimming is their least favourite sport and you swim far too close to them because you are terrified of just about everything in the lake (as an aside my wetsuit cord no longer sends me into hysterics when I feel it brush up against me in the water.  I feel like this is progress).  They save you from lake monsters (a.k.a turtles, ducks, geese, weeds, shadows).  They run with you even though they have 117 great reasons why you should bike or swim or drink coffee instead.  

This chickpea coconut curry recipe is kind of like a really good friend.  You can whip it up in less than 20 minutes when you need to eat right now.  You can add cubed white or sweet potatoes, vegetables such as green beans or peas, etc. depending on what you can rustle up in your cupboards.

The recipe serves 4 or in my case the recipe serves me breakfast, lunch, supper, and pre-workout snack (maybe not my best idea yet).  Enjoy!

Chickpea Coconut Milk Curry

(serves 4)

ingredients

1 T olive oil

1/2 large sweet onion diced

1 1/2 inch ginger nub minced

2 cloves of garlic minced

1 tsp cilantro and lemongrass paste 

14 oz of crushed tomatoes

1 5.6 oz can of full fat coconut milk

1-2 T mild curry paste (I used Patak's brand)

1 can chickpeas rinsed and drained (nobody likes bean slime)

how to

In a large frying pan warm 1 T of olive oil over medium heat.  Add onion and saute until translucent (about 5 minutes).  Add garlic and ginger and saute for 1-2 minutes longer.  Add coconut milk and crushed tomatoes.  Stir until combined.  Add cilantro, lemongrass and curry paste.  Simmer on low for approximately five minutes.  Add chickpeas.  Serve over rice.

Will Cycle For Rhubarb Creamsicle

Rhubarb Creamsicle

It's kind of hard to believe that you can't really get better at cycling by not cycling.  Oh, you knew this already? 

While cycling isn't nearly as scary as lake weed, water snakes, and drowning I still somehow manage to find a hundred and one reasons not to get on my bike.  I should mention that using more than one gear and wearing bike shorts makes a world of a difference. 

On Sunday's ride a concerned citizen was kind enough to provide us with some comedic relief as we were climbing a hill (after crossing the centre lane of course).

She wanted to let us know that she was okay with us cycling BUT that she lived on the road that we were cycling on and that she was going to call the police!  We were riding three in a row (a single file line actually)  We were clearly very menacing.  So. Much. Spandex.  A bike gang? 

What does all of this have to do with rhubarb creamsicles?  A friend mentioned that her freezer was where her leftovers went to die before she tossed them in garbage reminding me of the 20 + bags of rhubarb in my own freezer.  

What's hiding out in your freezer?  Rhubarb creamsicles I hope.

greek yogurt + rhubarb compote 

Rhubarb Compote

(makes approximately 1 2/3 C)

3 C sliced fresh or frozen rhubarb

1/4 C apple juice concentrate

2 gala apples peeled and chopped

Cream

1 1/3 C honey sweetened greek yogurt

OR

1 1/3 C full fat coconut milk (it must be full fat)+ 1 T agave nectar (or sweetener of choice)

Combine all ingredients over medium heat in a small sauce pan.  Use a potato masher or the back of a large spoon to mash rhubarb & apple.  Allow to simmer until desired consistency is reached.  Allow to cool before combining with yogurt or full fat coconut milk.

Combine 1 1/3 cup of honey sweetened greek yogurt or 1 1/3 cup of full fat coconut milk & 1T agave nectar with 1 1/3 C of  compote.

In popsicle moulds layer yogurt or coconut mixture with leftover rhubarb compote.  Add your sticks.  Place in freezer until fully frozen (wait impatiently and resist the urge to check to see if they are frozen).  To remove from moulds place mould in warm water.

Share with your favourite dog.

If I look hungry enough maybe I'll get some yogurt.