is one of those Indiana Jone's moments
in any traveler's life, when the jungle opens up and,
you start to see the most beautiful constructions in white,
the  intricate carvings in the facades 

inviting you to imagine why,
and with what purpose these temples were built.
What we can distinguish is a worship of the feminine power
with women so openly and so freely enjoying sexual pleasures.

Khajuraho is almost a day road trip from Agra, 

with the well-known Asian's traffic,
incredible summer heat and hundreds of monkeys 

welcoming you as you arrive
to the parking lot, 

chasing you to steal anything glowing you carry
or any food you might be thinking of not sharing with them.

The entire site is so peaceful, green and mysterious,
that you could spend a week just to get an idea 

of the 25 different temples.

After this powerful and unforgettable experience

came one of the best parts of any trip: dinner!!

What is sexier than a coconut curry 

with the most delicate jasmine rice? yum yum

Indian Chickpea Curry ( Vegan/ Gluten-Free)

Prep Time: 35 min  Serves: 4 

- 1 Tbsp coconut Oil
- 1 yellow onion( finely chopped)
- 3 cloves garlic ( minced)
- 1 Tbsp ginger (  fresh grated)
- 1 Tbsp curry powder
- 15 ounces crushed tomatoes
- 14 ounces of coconut milk
- 15 ounces chickpeas ( drained and rinsed)
- 4 cups of sweet potatoes or yams
-  4 cups fresh spinach

chopped fresh cilantro ( optional )

Step 1:

- Add 2 Tbsp of coconut oil to a skillet, 

 cook the onion, garlic, ginger,
  and curry powder until fragrant.
 Add the sweet potatoes and mix for 5 minutes



Step 2:

- Add the crushed tomatoes and coconut milk, 

  simmer for 10 minutes.


Step 3:

- Add the chickpeas and spinach, 

 season the curry with salt and pepper to taste.

Step 4:

- Garnish with fresh chopped cilantro, if desired, 
    then serve the chickpea curry with rice and/or flatbread.