Meatless Mondays

A friend of mine recently challenged me with the thought of "what are you doing to play your part in the world" with regards to meat and the animal industry...

You know those friends who are always ahead of the trend, saving the environment and not judging, but encouraging you to do your bit? Well... I have one of those.

He has been a vegetarian for a little while now, and for the first time (it's taken me way too long) I asked him the "why" behind the "what." Usually people don't get into those types of convos willingly... I find that people who have a specific way of life, are oftentimes quick to react/judge/belittle you, if you are not on the same path. This friend is SO different to those people - he kindly and graciously (with a little bit of sass, because, that's just who he is) explained to me the brutality behind the meat industry.

He also encouraged me to play a small part - nope, he did not try and convert my carnivorous ways; he solely made a statement which is ushering me on my way.

"What are you doing to play your part?"

Playing your "part" may look different to me, than to you. It could be eradicating meat from your diet completely... It could look like switching from fur to faux... or even the littlest part that I am saying "yes" to, which is... Meatless Mondays.

Meatless Mondays is literally as simple as the name sounds. It's basically just going meatless... on Mondays. Easy enough for you and your whole family to partake in! Maybe the thought of surviving solely on veggies scares you - and that's why I'm here.

Let's take Meatless Mondays and make it exciting! Follow along every week, as I share a new and exciting recipe for you to try!

Tag me in your Meatless Monday pictures!

Spicy Chickpea Curry

Ingredients:

• 2 tablespoons coconut oil

• 2 medium yellow onions OR 1 large red onion, sliced

• 400g fresh tomatoes, diced (if using canned, drain the tomatoes)

• sea salt & ground black pepper, to taste

• 454g can chickpeas, drained

• 3 garlic cloves, minced

• 1 ½ tbsp garam masala

• 1 tbsp curry powder

• 1 tbsp cumin powder

• 1 can coconut milk

• 2 teaspoons coconut flour

• 1 small lime

• handful of fresh coriander

Method:

1. In a pot over medium-high heat, add the coconut oil.

2. Add the onions and tomatoes.

3. Grind some sea salt and ground black pepper over the mixture and stir.

4. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, +/- 10 minutes.

5. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

6. Add in the coconut milk and stir again.

7. Add in the coconut flour which will slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

8. Taste the curry and season with salt and pepper if you desire.

9. Remove the curry from the heat and squeeze a lime lightly over the top, stirring to combine.

10. Sprinkle with fresh coriander, allow to cool slightly and then serve.

*curry can be served with basmati rice/naan bread... However, my personal preference would be roti for sure.