Last November 2nd was my little girl 6th birthday! The princess of the house, María José (after Sara of course she is the princess #1 hahaha I have to make this clarification so Sara doesn’t complain when she reads this). Of course we made a great party to celebrate another year of life to the one that came to make our days brighter with her sweet love, big smile, and her sweet long conversations that leave you melted of love. True love, the one that only kids can give without regrets.

We spent a very pleasant afternoon with the family dressed up like “Hotel Transilvania” as was the wish of the birthday girl.


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With all the things I had to organize, my day was very busy and I knew that dinner should be something easy and fast, as well as delicious. So I came up with this vegan chickpeas curry that, to tell you the truth, it will make you want to lick your fingers. As side plate, I made rice with coconut, a special rice from Dominican Republic, my island. The rice cooked in coconut milk get a delicious flavor and a very smooth texture that with the chickpeas curry, just made the perfect couple! And if we add avocado, an eggplant cake and salad, puff! It was perfect!

Well no more talks, let’s do what really matters! The recipes.

This time I´m sharing with you two recipes, so if you decide to make this tasty food, you can make the couple, because they taste better together 💙 And please! don´t forget the avocado.

Chickpeas curry

570 grams of cooked chickpeas

1/4 red pepper

1/4 yellow pepper

1/4 green pepper

1 cup of broccoli

1 cup of cauliflower

1 carrots

1 cup of pumpkin

1/2 zucchini

3 garlics, mashed

1 teaspoon of coconut oil

2 cans of coconut milk of 425 grams

1 teaspoon ground cinnamon

3 teaspoon curry powder

1 teaspoon paprika powder

In a pot put the teaspoon of coconut oil and sauté all the vegetables.

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Add the mashed garlic.


Add the coconut milk.


Put the chickpeas and mix well.


Incorporate the cinnamon, paprika and curry spices. Mix well, cover and let cook for 15 minutes in medium heat.

After 15 minutes take from the pot a few pieces of pumpkin and a little of the chickpeas and blend it to make a mashed. Then incorporate the mashed to the pot. This will make the curry thicker and it will add more flavor. Let boil for 5 minutes more and enjoy!

Rice with coconut


3 cups long grain white rice

2 cups of coconut milk

1 cup of water

1 teaspoon of coconut oil

salt to taste

Simply put the coconut oil, coconut milk, water and salt in the pot. When it´s at its boiling point, put the rice, stirring regularly so that it doesn’t stick to the bottom. Lower the heat to medium-low. When the liquid evaporates cover it well and lower the heat to the minimum. Let it cook for 20 minutes. Easy and delicious!

Sending you lots of love,


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