This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
Sri Lanka inspired chickpea curry – VEGAN!
by Lucia Stansbie
This luscious curry screams holiday in the sun and will transport you to Sri Lanka in less than the 30 minutes that takes to cook it.
Chickpeas, like most legumes, are rich in proteins and essential in vegan and vegetarian diets. The high fiber content is not only beneficial for gut health, but alongside the protein content helps in creating a sense of satiety and curb glucose high-and-lows after the meal (and the one after too). The beautiful spices in this dish, ginger and turmeric, are not only tasty but also powerful anti-inflammatory and tonics for our immune system.
Kale is one of the most nutrient dense foods on the planet, providing HUGE amounts of vitamin A, K, C, Manganese, calcium, B vitamins, antioxidants and phytonutrients like quercetin and beta-carotenoids among many others. Coriander is used not only for decoration but also to provide extra iron, manganese and magnesium to this already super healthy curry!
COOKING TIME: 30 minutes
INGREDIENTS (2 people)
2 garlic cloves
1 small chopped onion
1 cm chopped fresh ginger
1/2 tsp ground turmeric
1/2 tsp chilli flakes
250gr cooked chickpeas
1 can coconut milk
1 bunch of kale
Salt and pepper
Coriander to serve
On a low heat start melting some coconut oil in a high saucepan big enough to cook the curry. Once the oil is melted add chopped ginger, chilli flakes and previously chopped garlic ( do this 10 minutes before cooking to allow the garlic to release all the anti-inflammatory compounds that otherwise will be destroyed by the heat).
Let the spices infuse the oil, being careful not to burn them, and then add the diced onion and let it brown.
At this point you can add the chickpeas (leaving 50gr aside) and the turmeric and cook for around 8/10 minutes, and then start smashing them with a wooden spatula to create a paste.
Add the coconut milk to loosen the mixture; If still too thick add some water and taste for salt.
Once the curry is simmering add the chopped kale and let it cook for around 10/15 minutes.
Now taste for salt/spices/chilli and adjust accordingly to your taste adding the remaining 50gr of chickpeas.
Serve with fresh coriander and enjoy!