Mindful Cookalong: nourish yourself with this aromatic chickpea curry

Mindfulness doesn’t just have to look like sitting cross-legged on the floor for 10 minutes – it can take many forms. Things like walking, painting or cooking are all moments when you can grab some brain-quietening headspace, too. That’s where Mindful Cookalong comes in, a new three-part podcast series from woo.

In it, you'll meet chef Jason Adetola as he calmly takes you through three nutritious recipes: butternut squash soup, chickpea curry and spicy enoki ramen soup. Along with staying present and focused, you’ll learn kitchen skills and new techniques as you listen.

In the third episode of our series, you’ll be making a chickpea curry, which is “full of flavour and super versatile,” Adetola says. Packed with vegetables, vitamins, and all of that good stuff, this recipe is vegetarian and vegan, and serves two people. Gather all your ingredients and equipment from the list below, then hit play for the full meditative podcast experience – or follow the recipe in your own time.

Ingredients

• 400g chickpeas; cooked
• 400ml spring water
• 85g butternut squash; chopped
• 50g red onion; chopped
• 20g spring onion; chopped (or 4-5 spring onions)
• 60ml coconut cream
• 20g 100% pure agave (alternative maple or honey)
• 2-3 dates, chopped
• 2-3 small bananas, sliced
• 1 tbsp chilli (dry)
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp basil
• 1 tbsp oregano
• 1 tsp sea salt
• The juice of 2 limes or key limes

Cooking equipment

• Chopping board
• Knife
• Pot or deep saucepan
• Hob
• Masher or fork
• Wooden spoon
• Small bowl
• Tablespoon and teaspoon

Method

• To begin, cut all of your fruits and vegetables, including the butternut squash into small pieces and put aside for later.

• Add 1 tbsp of grapeseed oil to a skillet over medium-high heat then add the onion, letting them cook for 2-3 minutes until golden brown. Then add spring onion, dates, habanero chilli and seasonings and saute for another 3-4 minutes.

• Add the chickpeas to the pot and mash a little. Add butternut squash and baby bananas and spring water. Bring to a boil and let it simmer for 20 minutes, stirring frequently. (Note: It is important to stir frequently and lightly mash the vegetables and fruits while stirring to get a thick curry consistency and combine the flavours).

• Once the butternut squash has started to soften, add coconut cream, agave and key lime juice. Mix well and simmer on low heat for 10 minutes. Have on its own or serve with quinoa or spelt bread.

For more feel good recipes, check out our Mindful Cookalong hub here, and listen to all of our episodes on Spotify, Apple, Amazon, or wherever else you get your podcasts.