Chick Pea Curry

Chick Pea Curry with Root Veggies and Rice

chickpea curry

Chick Pea Curry with Root Veggies and Rice

Chick peas help balance blood sugar, heal intestinal cells and aid in weight loss. Studies show 2 cups of chick peas per day results in significant weight loss over a 30 day period.

Ingredients:

  • 2 tablespoons coconut oil
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 3 teaspoons ginger minced
  • 2 teaspoons Balti Curry
  • ½ cup diced tomatoes
  • 1 teaspoon sea salt
  • 1-2 cups veggie or chicken broth
  • 2 cups cooked chick peas
  • 2 cups of root vegetables cubed (for example carrots, rutabagas, daikon, parsnips…..)
  • 2 medium potatoes cooked, peeled and cubed
  • Large Hand-full of fresh kale
  • Can coconut milk (not light)
  • Brown rice

Prepare

Sautee’ coconut oil, garlic, onion and ginger until soft and slightly caramel colored, add curry and stir for about 10 seconds, then add the tomatoes and cook for a couple of minutes. Transfer mixture to a blender or food processer and puree’. Pour puree back into pan and add 1 cup of the broth, salt and chick peas. Add the root vegetables that you like. Simmer for about an hour, stirring frequently. If sauce boils down too much, add more broth.

Boil the potatoes, when cool, peel and cube. Boil the rice.After pot has simmered about 55 minutes, add coconut milk, cayenne pepper to taste, cubed potatoes and kale. Bring to a simmer and serve over hot rice. (Don’t add the potatoes if you are trying to lose weight)

Recipe by Dr. Marie

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Sage Wellness Group
820 Fleming Street Suite A
Hendersonville, NC 28791
(828) 696-8900

(828) 696-8900