Sick Day Off + Slow Cooked Chickpea & Veggie Curry

It’s Monday and I should have been spending the day at college today. But I woke up today with a giant headache and just no energy to be going anywhere. So I crawled back into bed and enjoyed a little sleep in. Eventually I relocated myself to the couch and curled up in my rainbow throw. It was crocheted for me by my mumma and it never fails to comfort me when I’m tired, sick or upset. I also got into one of Jared’s t-shirts and got myself ready for a M*A*S*H marathon – another couple of things that comforts me when he’s not around to do it himself.

Breakfast and lunch were kept really simple, I was just not up for anything too complicated today. For breakfast I had 2 organic eggs cooked in organic butter, a bit of onion and garlic sautéed in more butter and some turmeric, a small forkful of sauerkraut on the side and a big mug of chocolate coffee followed by countless cups of comforting green tea (my current favourite is Madam Flavour Green Tea and Pear – I got it as part of my birthday last year and it’s amazing!).1 27For lunch I was craving cheap out-of-the-box Mac n Cheese. You guys know what I’m talking about, right? Little elbow macaroni smothered in an bright yellow cheese “sauce” made from a sachet of powder, some water and a short 2 mins in the microwave. I have no idea why, but it’s all I wanted. To the point where I actually walked across the road to our local supermarket in search of it. Of course when I eventually found it, I had a look through the extremely large ingredients list and it turned me straight off buying it. As did every other packet pasta mix there. It is crazy how many artificial flavours, colours and preservatives are in all of them. Yeah, I’m all about the “treat yourself” mantra, but to me that didn’t feel like I was treating myself. Once upon a time that would have been my idea of a treat. But now if I was going to treat myself, I’d probably get a freshly baked croissant or some other delicious pastry, or eat an entire cheese platter or have a glass (or bottle – let’s be honest here) of wine. That’s what I consider a treat now, and I wouldn’t want it any other way.

After all that, I did still want pasta, but the homemade kind. So I came home with some gluten free pasta and whipped up a quick cheesy pasta with some rice milk, cheddar, organic broccoli and carrot I already had on hand. Because it was such a throw-together kind of meal, I didn’t really measure anything or take many photos of it unfortunately. But next time I make it, I’ll be sure to record the recipe as it was pretty delish. And 10  times better for me than any crappy packet pasta out there!8 9I didn’t want to be fussing with cooking and whatnot all day, so I figured if I just got dinner sorted while I was already up and cooking lunch, it would save me so much time and energy later on. Enter, slow cooker. My $20 slow cooker from Big W has been a godsend for so many of my days where I have been too busy or tired to slave away in the kitchen. I based this recipe off of my other Chickpea Curry, with a few changes to quantities and spices to work better in a slow cooker. And then basically all I did was throw a bunch of veggies, spices, chickpeas, passata and coconut milk into the slow cooker, turned it on and sat my bum down for the rest of the day. See? God send, I tell you!Slow Cooked Chicpea Curry Slow Cooked Chickpea Curry Slow cooked chickpea curry slow cooked chickpea curryThis then freed me up to rest, recuperate and then spend some time with Jared when he got home. I managed to get a sneaky snap of him going over his Uni notes earlier, it makes me so happy to see him so motivated! I just had to!12While he did that, I used that time to plan out our next couple of weeks – budgeting, school work, blog posts and social events. It felt great to get organised! AND, I even had time to treat myself to an extra long shower where I did a mini pamper session involving this lush body scrub made from organic macadamias and coconut. The brand is Scrub by Tema and it was given to me as a Christmas present by my co-worker who knows the talented lady behind the home-made scrubs.10A couple of hours ago, I popped some brown rice and quinoa into our rice cooker and served it up with the curry, as well as some yoghurt and chopped home-grown sorrel leaves. Sure, it wasn’t a fancy meal but it tasted damn good considering how little effort went into it. And it was just so warm and comforting, exactly what the doctor ordered!Slow cooked chickpea curry Slow cooked chickpea curry Slow cooked chickpea curryI feel a lot better now than how I did this morning, and I feel so much more ready for college tomorrow as well now that I’ve given myself a day to rest. I’m so glad I didn’t push myself and actually gave myself a fighting chance at a speedy recovery.

I hope you all enjoyed your day as well, and if you try this recipe I would love to hear what you think about it!

Laura x

 

Slow Cooked Chickpea and Veg Curry
Serves 4
A really delicious and nourishing curry that's made super easy with the use of a slow cooker!
Print
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 2 carrots, roughly sliced
  2. 2 cups pumpkin, peeled and cubed
  3. 3 Japanese eggplants, halved lengthways and sliced*
  4. 1 onion, peeled and diced
  5. 2 cloves garlic, minced
  6. 1 400g tin chickpeas, drained and rinsed
  7. 2 tablespoons curry powder
  8. 1 tablespoon smokey paprika
  9. 1 tablespoon turmeric
  10. 1-2 teaspoons ground or dried chilli
  11. 2 cups passata
  12. 1 400ml tin of full fat coconut milk
  13. Sea salt and cracked pepper to taste
To serve
  1. Cooked brown rice or quinoa
  2. Natural yoghurt (optional)
Instructions
  1. Add all ingredients to a slow cooker.
  2. Stir all ingredients, ensuring it is all mixed well.
  3. Turn slow cooker onto a low heat and leave to cook for 6 hours.
  4. Serve with brown rice or quinoa and a dollop of natural yoghurt (or coconut yoghurt if you're vegan).
Notes
  1. *You can replace this for a medium sized regular eggplant.
One Dish Away http://www.onedishaway.com/

4 thoughts on “Sick Day Off + Slow Cooked Chickpea & Veggie Curry

  1. This curry kicked ass! I had a very successful trip to the markets this week and added a whole jap pumpkin, half a cabbage and subbed the eggplant for zucchini. It’s so delicious and flavoursome. Thanks for the recipe.

  2. Hi Laura,
    I made your curry recipe this week but it was so hot (spicy hot) that we couldn’t even eat it. Do you think I should just use half the amount of spices?

    1. Laura of onedishaway.com

      Hi Chelsea, sorry that it was too spicy for you. We are big chilli eaters in our house and love our spicy curries, and so this was a comfortable level of spice for us. If it is too hot, just leave out the chilli powder and use only a teaspoon of paprika (or leave out altogether). The other spices are there to give it flavour and shouldn’t be be “hot.” But if you’re not used to curries, it might take you a while to get used to it. Hope that helps!

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