As a food blogger, I love to cook. And I love to eat! But most week days, the last thing I want to do after work is cook. The weekends are another story. I usually marathon cook and bake on the weekends! After work, I often look to meals that will take about 30 minutes (for both the prep and cooking time). This cauliflower and chickpea curry is one of our family favourite quick & easy recipes. We have it a few times every month. Not only does it come together quickly, it’s also incredibly delicious and packed with protein and fibre. It’s filling and leaves us enough left overs for lunch the next day. Bonus! The ingredient list may look a tad long, but most of the ingredients are spices you likely have in your pantry. I prefer to use fresh ginger and garlic for this recipe, but ground ginger and garlic powder are just fine. Since I use ginger in a lot of cooking, I like to keep a few pieces of peeled ginger in the freezer. Whenever I need a bit of ginger, I pull a piece out of the freezer, grate enough for my recipe and put the rest back in the freezer. Works great!
Here’s a few of our other favourite 30 minute meals:
What’s your favourite 30 minute meal? (feel free to include a link in your comments!)
Source: loosely adapted from Canadian Living Magazine