Chickpea Curry is a favorite legume recipe of many and sirtfood diet friendly. It is very easy to prepare and the outcome is a creamy, flavorful dish for the whole family ready in 30 minutes. Follow our step-by-step guide to this yummy dish.
Chickpea Curry Recipe – Sirtfood
For those unfamiliar with curry, it is a seasoned gravy sauce with Indian spices, mainly associated with South Asian countries. It is safe to say there are an infinite number of curry sauces.
Lucky for you, the recipe we are sharing today has basic instructions and is neutral in that everyone will enjoy it.
The ingredients in this curry are all “sirtuins,” such as kale and buckwheat, which help regulate several bodily functions.
It’s understood that consuming foods high in sirtuins helps our body produce more sirtuins, which in turn helps us burn fat naturally.
This chickpea curry is one of the easiest recipes to make, even for a beginner.
Every ingredient has been carefully chosen and should be already in your kitchen pantry or nearest market. But like any other recipe, there are many variations.
You may switch out the chickpeas for lentils and kale for spinach. And the results will be as yummy and healthy for someone with their health in mind.
Here is this highly delicious recipe that we hope you try and becomes a staple in your weekly family dinners. You will love it for sure!
Chickpea Curry Sirtfood Recipe
Ingredients
- 1 tbsp coconut oil
- 1 red onion sliced
- 3 large garlic cloves minced
- 1 piece of fresh ginger finely chopped
- 1-2 birds eye chili pepper finely chopped
- 1 tbsp. curry powder
- 1 tbsp. cumin ground
- 1 tbsp. turmeric ground
- 3 medium ripe vine tomatoes
- 2 cups vegetable stock salt-free
- 1 bunch of kale
- 2 cans of chickpeas salt-free/ drained/rinsed
- 2 tbsp. chopped fresh cilantro
- 1/2 cup plain yogurt Greek
- 10 oz. buckwheat
Instructions
- In a large saucepan over medium heat, add coconut oil, onion, garlic, ginger, and bird’s eye chilis. Sauté them for 2-3 minutes.
- Then add curry powder, cumin, and 1/2 tablespoon of turmeric. Continue cooking for another 1 to 2 minutes.
- Cut your tomatoes into wedges, each about 1/2 inch thick. Add them to the saucepan and cook for an additional 1 to 2 minutes.
- Next, add the vegetable stock, kale, and chickpeas. Bring the chickpea curry to a boil and continue cooking for another 7 to 8 minutes.
- When the kale is tender, add coriander and yogurt to the chickpea curry. Bring this to a boil and then remove from heat.
- Sprinkle some fresh coriander or parsley on your chickpea curry for garnish. Serve the chickpea curry over buckwheat. Bon Appétit!
Video
Notes
- Try to retain as much juice as possible when cutting the tomatoes.
- While your chickpea curry is cooking, prepare your buckwheat according to the package instructions. Add the leftover turmeric to the water used for cooking the buckwheat.
- Store any leftovers of the chickpea curry in an airtight container and consume within 3 days.
- When ready to eat again, reheat the chickpea curry over medium heat in a small saucepan until warmed through.
- Serve over the leftover buckwheat and enjoy as if it were the first day you made it. This easy-to-prepare chickpea curry is perfect for cold days when all we need is a comforting dish. You won’t regret it!
