You can have a healthy nutritious meal in less than 30 minutes.
Most families have a handful of go-to meals they make during a busy week. If you’re looking to add another favorite quick recipe to the mix, look no further. This coconut chickpea curry recipe is loaded with nutrition, satisfies the tastebuds and takes less than 30 minutes. I personally love this meal because I’m able to throw everything in one pan, so less clean up.
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Curry is an amazing way to boost your immune system and overall health with all its nutritious ingredients, lets break them down.
Don’t under estimate the power of spices!
Turmeric is a popular powerful spice because of its component, curcumin. Curcumin is an anti-inflammatory meaning it can reduce inflammation. Some studies suggest it’s as effective, as using Advil or asprin. If that doesn’t impress you, It’s also been shown to reduce cancer cells. In order to help your body to absorb these benefits though, you want to pair it with black pepper. Without it, turmeric benefits aren’t easily accessed.
Ginger is another great spice that not only enhances the flavor of the curry but heals the body. Ginger has medicinal properties that work as an anti-inflammatory and antioxidant. In simple terms, it can reduce irritation in the body and protect your cells. Another popular use for ginger is improving digestion. It can have positive effects on the enzymes trypsin and pancreatic lipase which help digestion. It can also encourage movement in the digestive tract, relieving or preventing constipation.
Natural protein & fat
Chickpeas (aka garbanzo beans) are one of my favorite ways to get in natural protein without consuming animal products. One cup of chickpeas is 14.53 grams of protein, high in calcium (80.36 mg) and magnesium (78.72 mg) among other vitamins and minerals. The chickpeas also help to keep you full for longer.
Coconut cream is a great source of natural fat your body needs. The fatty acids are able to be easily and quickly absorbed to the cells, providing them energy. This is great because energetic cells helps to increase metabolism. That all being said, it’s still important to eat coconut cream in moderation. Too much can increase saturated fat consumption.
Eat your colors
A popular phrase in the health world is to “eat your colors”. What this means is to eat a variety of colorful plant-based foods that each hold unique vitamins and minerals. The components that make up each color are different phytonutrients that aid the body’s immune system, skin, cells, everything! The more colors, the more vitamins and minerals. That’s why I love adding green veggies, bell peppers, tomatoes, whatever I have in the fridge, into this meal.
If you make this meal and love it, make sure to give it a rating and comment below. Thank you so much ❤️
Coconut Chickpea Curry
- 2 tbsp avocado oil or olive oil
- 1/2 medium yellow onion, diced
- 1 tbsp minced garlic
- 1 tbsp ground ginger
- 1 tbsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 can organic chickpeas (drained and rinsed)
- 2 small Roma tomatoes, diced
- 1 can coconut cream
- Vegetables broccolini, kale, spinach, etc.
- In a large pan, warm oil on medium-low heat. Add the diced onion, garlic and cook until onion starts to be translucent.
- Add the spices and coat the onion and garlic in them. Cook about a minute.
- Next, stir in the chickpeas (drained and rinsed), diced tomatoes, and coconut cream, and your optional veggies. I like to use vegetables that need to be eaten from the fridge-Broccolini and kale are my favorite.
- Bring to a simmer, stirring occasionally, until the chickpeas and veggies are soft.
- Turn off the heat and serve the curry over brown rice, quinoa, or on it’s own in a bowl.
- Top with cilantro and enjoy!