Our first Valentine’s Day together, Matt came home, threw a box of chocolate covered ginger candies at me and said that it was the first and last thing I can ever expect from him on Valentine’s Day. Yesterday, over morning coffee, he asked me what I was thinking about and I said I was thinking about what to write for my next blog post, and that I wanted to post something original for Valentine’s Day. He looked and me and said – ‘isn’t that in March?’
Something original, I got one of those alright. A man who, for as long as I’ve known him, has never done anything like anybody else. A man who does is own thing, and doesn’t care what people think. A man who wears crocs with socks and somehow pulls it off (believe it or not). A man who can say the sweetest thing one minute, and be asking me to pull his finger the next. Who snacks on baguette in the shower, who patiently waits to eat while I try to capture our meal with my phone, who is my in house (sometimes too honest) food critic and my biggest cheerleader. Thank you for always believing in me.
I love our kitchen dance parties, our mountain adventures and our sofa movie nights. I love the questions you force me to answer, the things in life you cause me to question and the strength you’ve help me realize I’ve always had. I love the way you dream, of your life and of ours together, and I can’t wait for a lifetime of adventures with you.
I’ll keep you fed, you keep me wild.
So in a pinterestagram world of chocoloate and cookies, today I give you – curry. Comfort. Classic. Cozy. It turns up the heat, keeps the belly full, and with just enough chickpeas that you may need someone to pull your finger, I’m going all out and calling it romantic. A real meal, for your real everyday kinda love. Happy Day to you all!
CHICKPEA MASALA WITH COCONUT + SPINACH
This is a typical weeknight meal for us. Quick, flavorful and hearty.
1 tablespoon coconut oil
1 yellow onion
2 cloves garlic
1 knob fresh ginger, grated (about a tablespoon)
1 small red chili (use all or as little as you like for desired heat)
1 1/2 cups cooked chickpeas
1-2 teaspoons garam masala
1 tablespoon tomato paste
1 425ml/400g can diced tomatoes
425ml full fat coconut milk
3 cups fresh spinach
1 tablespoon lemon or lime juice
Fresh coriander, chopped
Basmati Rice, to serve
Heat oil in a large pan or skillet over medium heat, add onions and sauté until soft, about 5 minutes. Add in the garam masala and a good pinch of salt and sauté for a few more minutes to really build a good base flavor. Add in garlic, grated ginger and pepper and sautée for a minute or two.
Add in the chickpeas and coat in oil. Add the tomatoes and coconut milk, and bring everything to a boil. Reduce to a a simmer and cook uncovered for another 15-20 minutes, until the sauce has thickened.
Add the spinach just before serving so it keeps it color, and finally add lemon juice.
Season as needed, top with fresh coriander
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!