Chick pea curry is one of our go-to pantry meals. Most of the ingredients are stored in the pantry, which makes it an easy meal to delay if your plans change without wasting food. If served without yoghurt, it is also a vegan meal. You can use the water from the canned chick peas to make vegan mayonnaise or vegan meringues (see our recipes on the blog). This week we are doubling the Chick pea curry and the Chicken pie (chicken mixture only). We are also using some food banked meals from weeks 18 and 19. This reduces your cooking load to only 3 meals from scratch this week, plus some sides, a leftovers meal and toasted sandwiches on Sunday night.
MEAL PLAN #21: AUTUMN/FALL
Monday – Chick pea curry. Recipe on the app and the blog. Double and freeze half.
Tuesday – Chicken pie. Recipe on the app and the blog. Double the chicken mixture and freeze half.
Wednesday – Spaghetti aglio, olio e peace. Recipe on the blog and the app.
Thursday – Lamb kibbeh from the freezer (from week 19). Recipe on the app. Double if you haven’t made it already.
Friday – Leftovers
Saturday – Tacos – use meat mix from the freezer from week 18. Recipe on the blog and the app. Double recipe if making for first time.
Sunday – Super-simple meal night. Toasted sandwiches – a great choice for an easy Sunday night meal.
Snacks: Raspberry oat bars – recipe on the app and the blog.