I tend to bulk cook two meals on a Sunday which allows me to have good choices during the week.

Because I don’t consume a lot, I have to half most recipes or I’ll be eating the same thing twice a day, every day for a week. I do tend to cook food that can be frozen.

Breakfast is typically one of the following:

• Oatmeal with fruit
• Slice of Toast with Avocado / peanut butter or marmite
• Wholewheat Pancakes.

Lunch and dinner is usually one of the meals I’ve prepared

This week I prepared:

• Chickpea Curry (delish)
• Lentil Soup

Chick Pea curry was basically made up following another recipe.

Ingredients:

• 3 cloves of minced garlic
• 1inch of fresh grated ginger
• 2 tablespoons of curry powder
• 1 teaspoon of garam Masala
• 1 teaspoon red pepper flakes
• 1 can of chick peas (incl liquid)
• 1 can of black beans (strained)
• 1 cup of green peas (frozen)
• 2 potatoes, peeled and cut up
• 1 cup of tomato sauce
• 1/2 fresh lime
• 1 cup of vegetable broth
• salt and pepper to taste

Sauté garlic and ginger in some vegetable broth. Add the curry powder, masala and red pepper flakes till well blended and a paste has formed. Add the cup of tomato sauce, keep stirring. Squeeze the lime into the paste and keep stirring. Add the peas and stir continually, add the potatoes, black beans and chick peas. Reduce heat and add vegetable broth till it covers the ingredients. Keep stirring.

When the potatoes are soft, turn the heat to simmer and let it sit for about 15 – 20 minutes.

I served it with farro. You can use brown rice and quinoa if you choose.