curry recipe

Green Chickpea & Chicken Curry with Swiss Chard

Saturday morning I went to the Warrior Room for the Kettlebell Conditioning class. This class focuses more on the kettle bell moves and perfecting form. We worked on “complexes” this class. A complex is basically three or four moves put together in a sequence without putting the kettlebells down or resting in between the moves. The complexes are a lot harder because of this–no resting! Power through it!

Here is an example of one of the complexes: With one kettlebell, rack the bell (basically holding the rack position with the kettlebell close to your body) like this:

Then we put one leg bag, kneeled down and put the other leg back and kneeled down. Then with one arm outΒ (similar to above photo)Β press the kettlebell up for 4 reps, then stand back up and with the kettlebell still in the rack position, 4 squats. Then it was a set of lunges followed by 6 one-armed kettlebell swings. (Here is a good video of the alternating single arm swing to give you an example of good form–even though in class we didn’t do alternating swings.) That was one set. Then the same thing on the other side. Doing these complexes always gets my heart pounding and I do find that I fatigued quicker than when we do regular sets. But the complexes are fun to do and clearly are a good workout:

The class also included lots of burpees, mountain climbers and hill sprints. It was a fantastic class and I felt strong throughout the entire class, which was nice!

Later that day I went grocery shopping to get a bunch of veggies and stuff to make this new recipe I wanted to try. I don’t know where I found this recipe–maybe Pinterest? But it sounded so tasty and I love curry.

I substitutedΒ kale for the swiss chard. It had been ages since I’d had kale and when I was in the grocery store looking at that glorious green bunch of kale, I decided to just get that instead. Plus I’ve never cooked with swiss chard (or eaten it I think…) and wasn’t really sure if I’d like it. I knew I loved kale. Also, I used boneless, skinless chicken breasts instead of thighs because we didn’t have thighs. I liked the breasts in this recipe better anyway; it was easier to chop into small bite-sized pieces.


The kitchen smelled so good while I was cooking this! It was a little higher in calories than I would have liked but it was a healthy, filling recipe so I tried not to give it too much thought. I used light coconut milk to lighten it up a little bit. Really, the calories come from the chickpeas.

photo 1

While it was cooking it seemed like there was too much liquid but I still followed the recipe as it said. When I added the kale it soaked up a ton of the liquid! Mystery solved. I let it simmer for another 15 minutes and then it was done.

photo 2

I served it with a piece of sourdough bread. The dish was delicious with one exception. OMIT THE SALT. I have no idea why the recipe called for salt at all. Maybe it was because I used jarred chili paste and green curry that already had salt as one of their ingredients, but it was JUST on the borderline of being too salty.

photo 3

I liked the spice in this and the flavors. I would make this recipe again but would not add any salt. I had a glass of crisp chardonnay to go with dinner, which was a nice balance to the spicy food. I’d also get some naan next time I make this recipe. Anyways, after dinner Michael and played a few rounds of the Sequence game. I love that game!

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We brought Bella’s bed into the dining room to try and get her to keep us company while we played. She kept going back to the couch instead. I think she likes staring at the Christmas tree lights. She finally came back in and relaxed once Fat Kitty took her bed. πŸ˜› They are too funny. Look, ALMOST cuddling. Almost.

photo 5


I got a few new board games recently and we’re going to have some friends over soon to play them. I’m excited! I will let you know how the new games are soon.

Weekend Curry

What a gorgeous weekend it was in Portland! Sunny! Warm (ish)! Such a delightful change from the pouring rain. I’m sure it won’t last and I definitely didn’t take good advantage of it. I ended up spending Saturday inside–in the gym, then cleaning the house. I really, really wanted to run on Saturday. I especially wanted to run outside but I knew it wouldn’t be a good idea since I hadn’t hit the pavement in over a month. My knees were feeling a bit touchy so to the gym I went and the elliptical was where I ended up. I also spent about 40 minutes lifting weights–shoulders, chest, back.


Then to the orthopedic massage clinic! This time he focused on my IT bands because they were a bit on the tight side. He also did some cupping. If you’ve never tried it before, it’s a very odd thing. It’s based on Chinese medicine and I’ve tried it before on my back where it left huge round, purple “bruises” on my skin. The massage therapist did a different technique in that he used the cupping on my IT Bands and slid it down my leg. It was very odd feeling, but strangely made me feel a lot better afterward. The hope is that it will increase blood flow to that area and quicken the healing. Crossing my fingers.

I will be sharing a post this week with my first update on the “diet” but I wanted to share a few of the things I’ve purchased for February.




The Trader Joe’s soups aren’t new to me, I’ve had them before and they are great and also low in calories. I found that a lot of things had what I think is a disclaimer to prevent lawsuits:


A lot of things I bought said “made on equipment shared with wheat, milk, tree nuts, soy and fish.” I still consider these items to be gluten and dairy free. I’m not going to get so picky that I won’t buy something that is gluten and dairy free but made in a warehouse where those items are. Silly! I’m not doing this for an allergy reason, so I don’t think it’s that big of a deal.

The soup I had on Saturday was the Creamy Corn and Roast Red Pepper (vegan and gluten free). It was delicious! I also had some steamed broccoli with vegan TJ’s Goddess dressing and two light rye Wasa crackers. It was a delicious and fairly filling lunch but I’ll admit I had the munchies about two hours later. I had some random snacks but I tried not to go too crazy because I was looking forward to dinner. For a snack I had the “nut and rice” crackers seen above and half an avocado. The crackers were really good! Tasty, salty, crunchy. A pretty good alternative to Wheat Thins.



Prep time:
Cook time:
Total time:
Serves: Makes 4
  • 1 Tbsp olive oil
  • About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 1 15 oz. can petite diced tomatoes
  • 1 Tbsp curry powder
  • 1/2 Tbsp chili powder
  • 1 tsp nutmeg
  • 2 cups water or chicken broth
  • 1 cup quinoa
  • 1 12 oz. bag frozen peas
  • Salt and pepper to taste
  1. Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked.
  2. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
  3. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
  4. Turn heat to low and keep warm until ready to serve.
Calories: 606

I like the kind of recipes that are simple, easy and cooked in one pot. I used my dutch oven and it made clean-up super easy.


I liked the recipe.Β Β Michael said it was good but not his favorite. I think it would have been much better if it had been a little spicy. I’m not sure what to add to make it spicy considering it had chili powder in it. Maybe red pepper flakes?


And with every curry recipe I’ve done, the flavor gets richer and more delicious with the leftovers. I’m looking forward to leftovers for lunch this week!

The original recipe stated it made “4 adult servings”–I have no idea what that really means. Someone in the comments said they got 8 servings out of the recipe. I got 6. If the recipe is 6 servings, that makes the calorie count more like 400. Which is perfect!


This recipe could be easily made vegetarian. Tofu would work great. And you can substitute any vegetable if you don’t like peas–carrots, asparagus spears, maybe not broccoli. Be creative.


On Sunday my parents came through Portland on their way to the beach. They took Michael and I to lunch after I got home from the pool. We went to Laughing Planet because it’s delicious AND has lots of options for gluten-free, vegan or paleo friendly. I knew that would be the best option for three out of four of us on this wacky diet.

Robyn's Birthday

I got the Thai Bowl. I love it! So good with a Thai lemongrass peanut sauce. It has green beans, steamed broccoli, organic tofu, brown rice and coleslaw on top. It’s about 500 calories for the bowl and it was categorized as vegan and gluten free.

So I’m day 4 of the diet and it’s not that bad. I haven’t felt any differently and I’ve been eating really good food. Stay tuned for the official update this week.

QUESTION: Are you a curry fan?Β