Chick Pea Curry
A warming, blood-sugar-friendly chickpea curry with root vegetables, kale, and coconut milk, served over rice.
Ingredients
Equipment
Method
- In a large pot, heat the coconut oil over medium heat. Add the garlic, onion, and ginger, and saute until the onion is softened and translucent, about 5 minutes.
- Stir in the Balti curry powder and cook for 1 minute until fragrant.
- Add the diced tomatoes and sea salt, and cook for a few minutes more.
- Transfer the mixture to a blender or food processor and puree until smooth.
- Return the pureed mixture to the pot. Add the broth, chick peas, and root vegetables. Bring to a simmer, then reduce heat and let simmer for about 1 hour.
- Meanwhile, boil the potatoes separately until tender, then peel and cube them. Cook the brown rice according to package directions.
- During the last few minutes of simmering, stir in the coconut milk, cooked potatoes, and kale. Cook until the kale is wilted.
- Serve the curry hot over brown rice.
Notes
Note: Don't add the potatoes if you are trying to lose weight.
Nutrition Facts (Per Serving)
| Calories | 440 kcal |
| Total Fat | 19g |
| Total Carbohydrates | 58g |
| Fiber | 7g |
| Sugar | 6g |
| Protein | 10g |
| Sodium | 500mg |
Nutrition information is estimated based on the ingredients used and may vary.
Below is one of Sage Wellness Group’s favorite recipes.
Chick Pea Curry
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.
Recipe by Dr. Marie Andersson
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