Curry. I love curries, especially the healthy ones. I don’t mind there’s meat in it, if organic, but I have a tendency to favour vegetarian/vegan curries. As you may have seen in some of my precious posts, I have been really sick with the flu and probably pneumonia (horrible) so I’m home resting as much as I can and taking care of myself. I had more time to write on the blog and work on recipes. Because my immune system is down right now, I have been cooking immune-boosting, healing recipes. I use a lot of herbs and spices, as well as fresh fruits and vegetables. Hydration is key so I drink a lot of water, herbal teas and kombucha, I take a variety of supplements, herbs and tinctures, and I eliminated dairy products completely until I heal. Dairy products are not something I consume a lot but I do like a little bit of natural cheese, or organic plain yogurt or plain kefir here and there.
Sooo. I made this curry using a lot of aromatics. It’s warming, nourishing and very tasty. I added kale, tomatoes and coconut milk. Next time I think I will skip the tomatoes though. I’m not a fan of tomatoes but wanted to add a touch of colour. I think next time I’ll do carrots instead.
I served the curry on black rice. If you have never eaten black rice, it’s delicious. It’s also known as forbidden rice. It has a different texture, it’s slightly chewier, which I like, and it’s full of antioxidants. It’s a very healthy rice and a fun way to change things up a bit. You could always use black quinoa if you prefer, or keep it simple with brown rice. I love the black colour because I think it adds a beautiful contrast of colours.
I hope you enjoy this recipe as much as I did. My son loved the chickpeas, the sauce and the rice, but he cannot stand onions. Next time I’ll put less. I used a regular onion but I think a small onion would be much better. I will adjust the recipe accordingly. Otherwise, it’s absolutely delicious and I highly recommend making it. It makes a fantastic week night dinner and good leftovers. The curry is vegan, gluten- and dairy-free.
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon unrefined salt
- Freshly ground black pepper to taste
- 1 can chickpea, drained and rinsed
- 1 cup fresh or frozen kale
- 1/2 cup chopped tomatoes
- 1 can full-fat coconut milk
- Cooked black rice, to serve
- Heat coconut oil in a pot over low heat.
- Add mustard, coriander and cumin seeds, and allow seeds to pop gently but without burning them. Cook for about 1 minute, stirring often.
- Add onions, garlic and ginger, garam masala, salt and pepper, and cook until onions have softened, about 3 minutes.
- Add chickpeas, kale and tomatoes, and cover with coconut milk.
- Bring to a light boil, reduce heat to low, cover and let simmer for 15 to 20 minutes.
- Serve over cooked rice and enjoy.