Whether or not you are partaking in Veganuary this year, a classic chickpea curry is certainly going to warm you up as we endure these bitterly cold evenings for the next few months. Chickpeas have an endless list of benefits, from aiding digestion to controlling blood sugar. They are so versatile, high in protein and as an added bonus they don’t break the bank at all.
This classic chickpea curry is suited to all the
dosha types and is an extremely balanced and healthy meal, leaving you feeling full and satisfied.
Vata’s crave warm, nourishing foods so a spicy curry will certainly heat them up from the inside out. The best foods for Pittas are cool or warm food, so if you are a Pitta, ensure you let the temperature cool first before eating to prevent overheating. Kapha’s are well suited to spicy foods but be careful not to overeat as Kapha’s have the tendency to do!
Ingredients:
For the paste:
2 tbsp coconut oil
1 onion, diced
1 tsp fresh chilli
9 garlic cloves
Thumb sized piece of ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato puree
For the curry:
2 tins of chickpeas
1 tin chopped tomatoes
100g coconut cream
100g spinach
Method:
- To make the paste, fry the onion and chilli in a bit of the oil, until both are softened.
- In a food processor, combine the rest of the ingredients to make the paste and blend until smooth. Add a drop of water or more oil if needed.
- Then cook the paste over a medium-high heat for 2 minutes, stirring occasionally.
- Add the tins of drained chickpeas, tin of tomatoes and simmer for 5 minutes to reduce
- Then add the coconut cream and mix together
- Add the spinach and combine
- Serve with rice and enjoy!
