Chickpea Curry with Rice

If you follow me on Facebook, Instagram or even Twitter, you may know that I recently got to visit FreshCo, the brand new discount grocery store that opened in Mission, BC and is now open in Richmond with two locations (Blundell and Broadmoor)! I’m thrilled that they are expanding out west from Ontario. I was really impressed with the deals, fresh produce, and selection of items that they carry!

Speaking of selection, FreshCo has a great international selection. This is especially exciting because the girls and I have been enjoying creating something new together on the weekends. I have so many new recipes to try after perusing the international selection!

In fact, I want to share the recipe for our latest creation with you today. It turned out better than I thought because, if I’m being honest, my girls can be quite picky, but they ate this one all up! I think that because the flavours were not too strong as well the fact that they were helping me had them excited to try their creation!

We have discovered my youngest has a few food sensitivities that we are trying to eliminate and this curried chickpea recipe checks all the items on her safe foods list. It’s perfect for the vegans out there too!

May I present… delicious Chickpea Curry with rice!

INGREDIENTS:

  • 1 can of chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion, chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 Tbsp cooking oil (I like grape seed oil)
  • 1/4 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • Parsley or Cilantro for garnish
  • Salt (adjust to taste)
  • 1 cup rice ( I used jasmine rice)

DIRECTIONS:

Step 1: Prepare your rice according to the package directions. Once cooked, cover and set aside.

Step 2: Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop until it’s a nice salsa-like consistency.

Step 3: In a big frying pan, add cooking oil. Heat up then add the onion and tomato mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6 minutes.

Step 4: Add the cumin, curry and paprika. Sauté for 1 minute.

Step 5: Make sure to sneak some chickpeas behind Mom’s back!

Step 6: Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and bring to a boil on medium-high heat.

Step 7: Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

Step 8: Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add salt if desired.

Step 9: Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

The girls had a lot of fun adding the ingredients at each step. My oldest especially had fun with using the food processor!

When you give this recipe a try, be sure to check out the international selection at your nearest FreshCo. They’ve got such great deals that this is sure to be a budget friendly meal your family will love!

Wondering what is on sale at FreshCo this week? Take a look at their flyer here, and if you want to learn more about FreshCo, click here: http://bit.ly/FreshCO1  #Sponsored

Chickpea Curry with Rice
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 can chickpeas drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 tbsp cooking oil I like grape seed oil
  • 1/4 tsp ground cumin
  • 1 tsp curry
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • salt adjust to taste
  • parsley or cilantro for garnish
  • 1 cup rice
Instructions
  1. Prepare your rice according to the package directions. Once cooked, cover and set aside.

  2. Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
    until it's a nice salsa-like consistency.

  3. In a big frying pan, add cooking oil. Heat up then add the onion and tomato
    mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6
    minutes.

  4. Add the cumin, curry and paprika. Sauté for 1 minute.

  5. Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
    bring to a boil on medium-high heat.

  6. Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

  7. Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
    salt if desired.

  8. Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

100 Days of Summer Freezer Meals

Looking for a simple dinner solution to get you through the summer? Enter… freezer meals!

I don’t know about you, but I want to spend time creating amazing memories and moments to cherish forever, than sweat away in the kitchen during the summer months. I’d much rather spend an hour in the kitchen getting a bunch of meals pulled together, than not have to think about or worry about what’s for dinner at the end of an exhausting day of summer fun.

It’s about more than time too…it’s about money. I know, for me, the temptation to hit the drive thru is much higher in the summer months. And that gets expensive, fast! I want your meals this summer to be simple and easy, and I know you do too.

That’s why I think you should take a look at the 100 Days of Summer Freezer Meals page that MyFreezEasy put together!

You’ll find 100 amazing recipes that go from the freezer to the slow cooker, Instant Pot or grill!

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The Eating from the Pantry & Freezer Challenge: Week 3

The Eating from the Pantry & Freezer Challenge from SimplyFrugal.ca

Welcome back to the Eating from The Pantry & Freezer Challenge!  Here’s what it’s all about or you can read the post from Week 2.

Here’s my update from last week

I took a little hiatus last week since we had family visiting and we were all over the place! We feasted on burgers, hot dogs, pizza… all the healthy stuff 😉 Needless to say, we still have quite a bit of stuff in our pantry and freezer!

This week should be different so we should be going through quite a bit of stuff.

Getting creative with what you have left

At this point in the challenge you may have come to a point where you need to be creative when it comes to using up what you have an abundance of and filling the spaces of those things you wish you could go out and buy.

There are a few great websites out there that will come up with some recipes for the ingredients you already have on hand.  All Recipes is one of them.  Simply input the ingredients you have and the ingredients you don’t have and it will pull up a list of recipes you could make!  Recipe Matcher, Supercook and Ingredient Chef are also good resources!

Here’s what we’ll be eating this week:

Since not many of my planned meals got made last week, you’ll see some recycled meals on this week’s menu.

Monday:

Tuesday:

Wednesday:

Thursday:

  • Breakfast:  refrigerated oatmeal
  • Lunch:  Potato soup
  • Dinner: Quiche, salad

Friday:

Saturday:

  • Brunch: Bacon, eggs, hashbrowns, toast
  • Dinner:  Leftovers

Sunday:

Now it’s your turn, what’s your update and what will you be eating this week?

The Eating from the Pantry & Freezer Challenge: Week 2

The Eating from the Pantry & Freezer Challenge from SimplyFrugal.ca

Welcome to the second week of the Eating from The Pantry & Freezer Challenge!  Here’s what it’s all about or you can read the post from Week 1.

Here’s my update:

As it seems with all my weeks, not every meal I had planned got made.  Things just come up or we have more leftovers than we thought!

But I did manage to rid our freezer of a few things!  Some taco meat is gone, a couple of bags of frozen fruit are gone, along with quite a few frozen bananas.

Here’s what we’ll be eating this week:

Monday:

  • Breakfast:  Banana Muffins, yogurt, fruit
  • Lunch:  Egg Salad sandwich
  • Dinner: Ham, mashed potatoes, corn (didn’t get made last week)

Tuesday:

  • Breakfast:  Scrambled eggs with yogurt
  • Lunch: Potato soup using leftover ham?
  • Dinner: Cheesy Beef & Rice

Wednesday:

  • Breakfast:  Refrigerator Oatmeal
  • Lunch:  Potato soup using leftover ham?
  • Dinner:  Baked Ravioli

Thursday:

  • Breakfast: Banana muffins, yogurt, fruit
  • Lunch:  leftovers
  • Dinner: Leftovers

Friday:

  • Breakfast: Refrigerator oatmeal
  • Lunch:  Smoothies
  • Dinner: We will have family in town so maybe a BBQ but I’m not setting anything in stone

Saturday:

  • Brunch:  French Toast
  • Dinner:  We will have family in town so I’m not setting anything in stone

Sunday:

  • Breakfast:  Oatmeal/cereal, yogurt, fruit
  • Lunch:  Egg salad sandwich
  • Dinner:  We will have family in town so I’m not setting anything in stone

Now it’s your turn to share your menu plan with the rest of us!  We’d also love to hear your progress and savings report!

The Eating from the Pantry & Freezer Challenge Starts! Week 1

The Eating from the Pantry & Freezer Challenge from SimplyFrugal.ca

It’s time to start the Eating from the Pantry & Freezer Challenge!

I told you last week that I’d be sharing my goals and plans, so here’s what I’ve got in mind:

My number one goal is to clean out the pantry and freezers, especially the freezers!  It seems like we’re always throwing stuff out because it gets lost for far too long. 🙁

Also, I think it’s important to say to make this challenge your own.  Decide what will work best for you to help you clear out your pantry and freezer while still making it a challenge.  Maybe this means you won’t be buying any household items (toilet paper, toothpaste..etc) because you really do have enough to get you through until the end of the challenge. Or maybe you realize that you have a ton of stuff to go through so you can actually do the challenge for 5 weeks.  Make it yours!

Now, how am I going to make this happen?

I took inventory of our pantry and freezers (and discovered that I don’t have as much meat as I thought)!  Here’s what I’ll be working with:

  • Some shredded chicken
  • a couple of packs of Ground beef
  • Taco meat
  • Ham
  • Shrimp
  • Pulled pork
  • Plenty of flour, oatmeal, rice, pasta, quinoa
  • Lots of dried beans and lentils
  • Lots of frozen fruit (peaches, strawberries, mixed berries, raspberries)
  • Frozen vegetables
  • Chicken nuggets/fries
  • Puff pastry
  • Crackers
  • Apple sauce
  • Premade butter chicken and Coconut curry (No one will eat it but me!)
  • Frozen bananas
  • And lots more!

I’m actually quite shocked at how much I found and I’m sure I could do this challenge for longer than I have planned!

Don’t forget to join the Simply Frugal Pantry Challenge Facebook group!  I want it to be a place where we share meal inspiration, tips and more!

Here’s what we’ll be eating until next Sunday 

Wednesday:

  • Breakfast:  Oatmeal
  • Lunch:  Tomato soup
  • Dinner: Taco bar

Thursday:

  • Breakfast:  Banana muffins, yogurt, fruit
  • Lunch:  Chicken noodle soup
  • Dinner: Ham, mashed potatoes, steamed vegetables

Friday:

  • Breakfast: Overnight oatmeal
  • Lunch:  Smoothies
  • Dinner: Chicken in basil cream sauce, Greek quinoa, steamed vegetables

Saturday:

  • Breakfast: Waffles with Berry sauce and whipping cream
  • Lunch:  Cheese Quesadillas
  • Dinner: Fettucine Alfredo, Caesar Salad, Raw carrots

Sunday:

  • Brunch:  Oatmeal/cereal
  • Lunch: Grilled cheese sandwhiches
  • Dinner:  At my parents

On Monday, April 23, I’ll be back with my next menu plan!

Now, it’s your turn to share your menu plan, goals and plan of attack with the rest of us!