Chickpea Curry Recipe

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I found this recipe on   Pinterest and thought it would make a great, quick recipe for a busy (or lazy) night. Aside from the 45 minutes it takes to make brown rice which is of course almost completely hands-off, its really quick and simple.

I made the recipe even more simple to make by buying a Red Curry Paste packet at the grocery store, made by A Taste of Thai and it is uses natural ingredients. Nothing funky in the ingredients list that I didn’t recognize.

I guess you could say the recipe was just inspiration because I also used coconut milk instead of yogurt as a base for the curry sauce.

1. Chop bell pepper and carrot.
2. Toss chopped veggies, drained chickpeas and a cup of soy yogurt in a post.
3. Mix in a spoonful of curry powder and a sprinkle of garlic powder.
4. Cook until soft.
5. Serve on top of rice.
6. Munch

Delish and vegan.

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Not bad at all for my first time cooking curry. It actually reminded me of my most favorite dish at my most favorite restaurant …

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Massaman Curry at Surin West in Birmingham.

Next time I’ll slice some avocado on top of the Chickpea Curry. That would have made it even more awesome.

I spent most of the afternoon cleaning my house, which I propose should count as crosstraining, but I couldn’t completely convince myself so I headed to the gym for a quick elliptical session to fulfill my crosstraining obligation for my marathon training schedule.

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Now its time to curl up on the couch with my new UK version of Runner’s World and watch Spirit of the Marathon. As you can tell, I’m addicted.

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