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?
 
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.
 
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