Fitness

Recipes

Chickpea Curry

Image

Chickpea Curry

Plant-based curries are delicious, filling, nutritious, and tremendously versatile. Feel free to use whatever veggies you have on hand in this recipe – even frozen!

TIP: If you aren’t a fan of spicy food, you can just add one strip of the serrano pepper or skip it!

Serve this with a side of naan, quinoa, or brown rice.

Ingredients:

  • 1 medium serrano pepper, seeded & cut into 3-4 strips (wear gloves and/or wash hands after handling)
  • 3 cloves garlic
  • 1 Tbsp of peeled chopped fresh ginger
  • 1 medium yellow onion, chopped
  • 3 Tbsp avocado oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 28 oz (795 gram) can low-sodium diced tomatoes
  • 2 cups (215 grams) cauliflower florets, chopped
  • 1 cup (130 grams) frozen baby peas
  • ¾ tsp sea salt
  • 2 15-ounce (425 gram) cans chickpeas, rinsed
  • 2 tsp garam masala

Directions:

  1. Pulse the serrano, garlic, and ginger in a food processor. Add the onion, scrape the sides, and pulse again.
  2. Heat the oil in a large skillet over medium-high heat. Scrape the onion mixture out of the food processor and into the pan, cooking until softened, 3-5 minutes, stirring occasionally. Add the coriander, cumin, and turmeric and cook, stirring frequently for 1-2 minutes.
  3. Meanwhile, pour the tomatoes into the food processor and process until finely chopped. Add to the pan, along with the cauliflower florets, peas, and salt, and bring to a simmer. Let cook until the cauliflower starts to soften, 5-7 minutes.
  4. Add the chickpeas and garam masala, lower the heat to barely a simmer, cover and cook, for about 5 minutes, stirring occasionally.
  5. Remove from the heat and serve.

Fitness

Recipes