Mom food: chickpea curry

mmmmmm....warm curry on a chilly day.

December was a great month for me. The first week I spent with my parents and Cillian in Boston, the second week we were in Florida and then all of a sudden it was Christmas! This meant that I prepared approximately three meals the entire month, and also slowly slipped back into bad breakfast habits. I prefer to start my day with a big bowl of oatmeal during the winter months, instead I was reaching for sugary cereals and toast with jam. My energy level was
shot and I was sick of feeling hungry all the time. I had put such an emphasis on healthy eating in the early days of breastfeeding, and yet here I was,only 12 weeks later, eating like crap.

So for all those other mamas looking for a easy, yummy lunch may I present:

"Emily's easy peasy veggie curry"

(Adapted from Maria Singh!)

Makes one nursing-mother-sized portion

Ingredients

1 Small potato, chopped
3 carrots, chopped
1/2 can chickpeas, drained
Veggie bouillon cube
2 cups water
1.5 tbsp Jamaican curry
Cornstarch

Put water in medium size saucepan. Add carrots and potatoes. Bring to a boil. Add bouillon cube, curry and chickpeas. Return to boil and simmer until potatoes and carrots are cooked but still firm, about 15 or 20 minutes.
Once the veggies are cooked, make sure the broth is boiling and then mix desired amount of cornstarch with water and stir into the saucepan until curry is thickened to your liking.

This curry is a great way to use up extra veggies in the fridge, so just add them in place of, or in addition to, the carrots. Adjust water levels accordingly.

Happy Tuesday!