Now folks, here’s my top tip going into 2016. Don’t go buy yourself a new laptop. No matter how old your current one is, cling on to it for dear life. Give it CPR if you must. Why? Because it will prove to be two of the most painful days of your recent existence. More painful than the half marathon. And far less rewarding. Well, if you’re moi anyway. Perhaps you’ve got a little leprechaun dancing around showering you with luck. Perhaps banks and Macbook Pros actually like you. And don’t find pleasure in trying to a) humiliate, b) inconvenience/time waste or c) completely and utterly zap any sort of hope from you. Right at this moment it’s 10.18pm (yay for typing out posts that you actually handwrote!) and I’m curled up in bed feeling like, well, poo. Sorry, there’s no other way to put it.

Let’s not go into too much detail. The wounds are still too raw and we’re not yet at the ‘problem fixed and we’re laughing at the lameness of our distress’ point yet. In fact that moment is far, far into the future. As far as the moon. Yeah. That far. We’re currently the epitome of lame distress. But, short story: two long trips to a humungous shopping centre over two days (= over six hours wasted), bank card withdrawal maximum (= complicated purchase process & hair torn out), post-Christmas shopping centre crowds (= hell on earth), *sidenote – favourite pen just died, could life get any worse? * and failed transfer of contents from old Macbook to new (= totally unusable new Macbook and very nearly a full blown temper tantrum). Gah.

After going through every emotional stage – from elation at finally purchasing the Macbook, to foot stomping frustration, to lying spreadeagled on the floor listlessly thinking just how useless you are, to pure rage at banks/technology/pretty much anything – you’ve realised it’s pretty exhausting. Cue the obligatory Harry Potter ‘just because you have the emotional range of a teaspoon quote’.

You know you should have perspective and someone quite sweetly reminded you of that last night. But it’s hard. Damn hard. When the five-year old tantrum thrower emerges, it’s hard to squash her. Okay but try. Come on. Think of something. Ah. That’s right. What about the curry you had for dinner? The Chickpea and Mushroom one? It was yummy wasn’t it? You remember enjoying that. Eating it while sitting on the couch, happily watching the contents of your old Mac transfer to the new (oh only if you knew what would eventuate, wait don’t get off track, happy thoughts, happy thoughts). Remember how it tasted even better reheated than when you first made it two nights ago? It’s one of those gems. And with that brown rice? Good. So good. You were happy! And, there’s another serve in the freezer. Something to be excited about! Oh and it’s so easy to make – it’s going to be your new go-to busy-gal curry.

See, you’ve almost forgotten about the whole damn fiasco! Yay for effective distractions, particularly when they come in the form of food. And on that note this emotionally exhausted emu is over and out. Remember: 1) new laptops = bad. Run far, far away. 2). Quick Chickpea & Mushroom Curry = good. Eat now.

Quick Chickpea and Mushroom Curry
Serves 3

Ingredients
2 tbsp sunflower oil
1 large onion, finely chopped
2 stalks celery, thinly sliced
2 garlic cloves, finely chopped
20g peeled ginger
2 ½ tsp curry powder
Pinch chilli flakes
½ tsp ground cumin
¼ tsp ground cardamom
2 tbsp tomato paste
150g button mushrooms, quartered
250ml vegetable stock
1x 400g can chickpeas
1 large tomato, cut into rough 1cm dice
60g baby spinach, rinsed
3 tbsp tomato sauce
Juice of ½ lemon
¼ cup greek yoghurt
Plenty of salt and freshly ground black pepper.
Handful of mint, chopped to serve

Method
Set a large frying pan over a medium to high heat. Pour in the oil and when shimmering add the onion and celery. Sauté gently for 7 minutes or until softened and the onion is translucent. Add the garlic, ginger, curry powder, chilli flakes, cardamom, cumin and tomato paste and cook, stirring constantly, for 3 minutes.

Throw in the mushrooms and cook for 3 minutes, stirring regularly then pour over the stock and bring to a simmer for 5 minutes. Now tip in the chickpeas, tomato, spinach and tomato sauce and simmer for a further 5 minutes.

Stir through the lemon juice, yoghurt, salt and pepper and cook for one minute.

Serve with brown rice or naan and a sprinkling of chopped mint.

Will keep for 3 days if refrigerated in an airtight container. Can also be frozen for up to 3 months.

Source: A Taste Without Waste original.

Printable Recipe