If you ever thought that eating healthy is bland and your workweek meals are boring, I feel your pain. If my meals didn’t excite me, I wouldn’t want to eat healthy. I would know in my mind that it was the right thing for my health, but I can’t lie, it wouldn’t be too appealing to me. So I make sure that the recipes I select and create are not only healthier but flavorful too! This vegetarian Chickpea Curry will totally help you do that too. It’s unique and packed with flavor!
You may not have all the spices it requires in your cupboard, so this is a great time for you to start building your ethnic spice collection, especially if you enjoy Indian, Thai or Asian foods. If you’re missing a few of the spices it’s okay, a few of the spices in this recipe can compensate for the others, and I’ve noted which ones that aren’t necessarily must-haves.
With vegetarian dishes, a common quest is “how will I get my protein intake?” Chickpeas have lots of protein, so you’re getting what you need in this dish, along with other nutrients from the greens, coconut milk and the spices! Do know that you can always add fish or lean meat if you wish.
It takes about 15 to 20 minutes to prepare this recipe, so if time is a factor during your workweek, it’s a non-issue. You got this!
Here’s a tip! A great way to repurpose this dinner to a lunch, or a lunch to a dinner, is by pairing the curry sauce with brown rice for one meal and gluten free Naan bread for another. What I recommend for a gluten-free Naan bread is one that’s made from scratch. Here’s a good GF naan recipe I found.
I chose kale for this recipe instead of spinach which would normally be featured in a dish like this. A couple of reasons for that is one, kale leaves were the greens I had in my fridge already, hello cost efficiency(!), and two, trying something different in the kitchen is a fun way to prepare workweek meals. So nothing’s wrong with switching things up!
To Good Food, Peace, and Powerful Workweeks
INGREDIENTS
1 Red Onion, large
1 can Tomatoes, crushed
1 Cherry Tomatoes, carton (cut them in halves)
1 can Chickpeas, drained
1 bunch Kale
3 Garlic, minced
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Coconut Oil
1 can Coconut Milk
1 tsp. Cumin
1 tbsp. Marsala
1 tsp. Ginger, ground
1 tbsp. Curry Powder
1 ½ tsp. Sea Salt
¼ tsp. Black Pepper
1 tsp. Coriander
1 tsp. Cinnamon
¼ tsp. Red Pepper Flakes
1 tbsp. Turmeric
1 Lime
2 Basil leaves
Brown Rice, cooked
INSTRUCTIONS
Add EVOO and Coconut oils to pot on medium heat
Add onions and sauté until translucent, then add garlic until softened
Add all spices and cook until fragrant
Add sea salt and black pepper and basil leaves and stir
Add drained chickpeas, mix and let cook with spices for a few minutes, watch it so spices don’t burn
Add coconut milk and let simmer
Taste to see if anything needs to be added, specifically salt
Add greens and cherry tomatoes
Let simmer until kale is softened in texture
Turn stove off and feel free to serve and eat, however, you can also let it sit for 10 minutes for more cook time with the stove off, then serve and eat ENJOY!
