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.
This vegan and gluten-free chickpea curry has healing and immune boosting properties. I added kale and fresh chopped tomatoes, and it's served over black rice. Meal ready in less than 30 minutes.
- 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.
If you dislike tomatoes, use chopped carrots instead and add with the onions. Instead of rice, you can also use quinoa.