Cooking is my meditation — well, one of my many meditative practices. For me, meditation doesn’t necessarily require sitting quietly (though, that is most effective IMO). The purpose of meditation is to become more aware of your physical and mental body — while also developing compassion, patience, generosity and forgiveness. Focussing on one task at a time is very powerful.
Chickpea Coconut Curry
1 Tbsp coconut oil
1 leek, just the whites sliced thin (or 1/2 white onion sliced thin)
2 cloves of garlic, minced
1 medium sweet potato, cubed
3 carrots, chopped
4 stalks celery, chopped
1 cup white or bella mushrooms (optional)
1 can chickpeas, drained and rinsed
1 can of diced tomatoes
1 tsp sea salt
1 Tbsp curry powder
1 tsp ground cumin
1 bay leaves
1 can of coconut milk (I used full fat)
- In your soup pot, heat coconut oil over medium heat.
- Cook the leeks or onion and garlic until fragrant. Add the potato, carrots, celery and mushrooms. Cook for a couple of minutes before adding in the tomato, chickpeas, salt, curry and cumin. Stir everything together.
- Add water to the empty can of tomatoes and pour it in the pot. Stir and bring the pot to a simmer. Finally, add the coconut milk and bay leaf. Bring that to a simmer, then reduce the heat to medium-low.
- Cover and cook until the veggies soften — about 10-15 minutes.