Whatcha Eatin?

Late to the party, but tonight I made a quick chickpea and spinach curry with coconut milk. Served it over brown rice. Cheap, filling, and took about 20 minutes.

I grabbed a few tins of coconut milk and chickpeas from McGrocer last week. Works out cheaper than the local shop. Keeps the cupboard stocked for nights like this. What's everyone else having?
 
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Leftovers; small plates:

Cream of smoked mushroom soup with yeast flakes.

Whole wheat orechiette with creamy mushroom sauce, yeast flakes and grated Violife Prosociano.

A mandarin.