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Dr. Marie Andersson

Chick Pea Curry

A warming, blood-sugar-friendly chickpea curry with root vegetables, kale, and coconut milk, served over rice.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Indian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp coconut oil
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 3 tsp ginger minced
  • 2 tsp Balti Curry powder
  • 1/2 cup diced tomatoes
  • 1 tsp sea salt
  • 1-2 cups vegetable or chicken broth
  • 2 cups cooked chick peas
  • 2 cups root vegetables cubed (carrots, rutabagas, daikon, parsnips)
  • 2 medium potatoes cooked, peeled and cubed
  • 1 large handful fresh kale
  • 1 can coconut milk not light
  • 1 cup brown rice

Equipment

  • Large pot
  • Blender or food processor

Method
 

  1. 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.
  2. Stir in the Balti curry powder and cook for 1 minute until fragrant.
  3. Add the diced tomatoes and sea salt, and cook for a few minutes more.
  4. Transfer the mixture to a blender or food processor and puree until smooth.
  5. 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.
  6. Meanwhile, boil the potatoes separately until tender, then peel and cube them. Cook the brown rice according to package directions.
  7. During the last few minutes of simmering, stir in the coconut milk, cooked potatoes, and kale. Cook until the kale is wilted.
  8. Serve the curry hot over brown rice.

Notes

Note: Don't add the potatoes if you are trying to lose weight.