When I’m feeling really organised, I like to meal plan for each new week on Sunday evening/Monday morning.
As part of this, I like to plan a vegan dinner which I make on Monday night that will do both Monday and Tuesday’s evening meal for me. This is my opportunity to make whatever my heart desires, as I plan something separate for my husband, which he makes for himself, also to do two nights. Husband does not enjoy vegan dinners, you see, but I like to try get in at least three meat-free nights a week as part of my own health goals.
As this has become almost a regular thing in our house now, each week I find myself searching online for new and exciting vegan recipes to try out. With this in mind, I thought I might start a ‘Cook With Happy Magazine’ regular feature here on the website, where I share the recipe I’ll be making on a particular week, and you might decide to join in, cook it too, and then let me know how you got on.
I wanted to start this series with a vegan recipe that I already know is both tasty and easy to make, so this week I’ll be making the Happy Pear’s 5 minute chickpea curry, which I have shared before here on Happy Magazine. It’s really, really good – made surprisingly tasty by the blend of spices. I like to make it with fresh tomatoes (chopped), spinach instead of coriander at the end and serve it over brown rice.
If you have the blue Happy Pear cookbook (The World of The Happy Pear), it’s in there too, it’s the Coconut Chana Masala with Spinach on page 123.
If you decide to join me this week and give this recipe a go, please let me know how you get on with it! I’d love to hear. Otherwise, I’ll be back soon with another tasty vegan recipe in a week or two.
By Happy Magazine Editor, Holly Kennedy
