Lately, I’ve been trying to eat a bit healthier. I recently turned 27 and decided that I needed to get into a better groove before I hit my 30’s in a few years. But does “healthy” even mean these days? There’s so much conflicting information out there – how do you really know what to eat?
I even saw a few nutritionists. One was amazed that I didn’t drink soda or eat a lot of junk food… and couldn’t really help me. The other gave me a paper and some hunger-suppressants and I could barely eat anything. Then there’s the whole vegan & gluten-free paths, who argue that that’s the only way to be nutritionally “clean”. There’s a bunch of other beliefs out there – bordering on religion – regarding paleo, Atkins, etc.
All this bad me incredibly distraught, actually. Until I found Dr. Sophie (site + FB), who is actually a mom of a friend. Her ideology reminds me of my favourite food documentary, In Defense of Food, which says “Eat [Real] Food | Not Too Much | Mostly Plants”.
It made sense to me! There’s no magical food or diet or solution to everything after all :). So, I’m trying to incorporate more vegetables, less meat, and picking some fruit as a sweet treat over something else.
With that inspiration, here’s a vegetarian dish for this week!
- olive oil
- ½ onion, chopped
- 1 garlic clove, minced
- 1 tsp fresh grated ginger (or powdered)
- ½ tbsp Garam Masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric (I used powdered curry)
- ¼ tsp cayenne pepper, or more to taste
- 1.5-2 400g cans chickpeas, drained
- 1 400g can diced tomatoes
- ½ 400g can coconut milk
- ½ tsp corn flour / corn starch
- salt to taste
- parsley for garnish
- In a large saucepan, heat the oil over medium-high heat. Add onion and sauté until transparent, then add garlic and ginger. Add spices and mix until fragrant - about 30 seconds.
- Add drained chickpeas and tomatoes and mix. Once boiling, reduce heat to medium low and let simmer for about 15 minutes. Salt to taste. Add coconut milk and let simmer.
- Meanwhile, stir corn flour/corn starch with a few tablespoons of water and mix until dissolved. Once coconut milk has simmered for 5 minutes, add corn flour/starch mixture and cook for a few more minutes until thickened.
- Garnish with parsley if desired. Recommend serving with fresh rice and/or naan bread.