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
Chickpea Curry Recipe – Sirtfood
For those unfamiliar with a curry dish, it is a seasoned gravy sauce with Indian spices and is associated mainly with South Asian countries. It is safe to say there are an infinite amount of curry sauces.
Lucky for you, the recipe we are sharing today is basic in instructions and 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 to produce more sirtuins, which in turn helps us to burn fat naturally.
This chickpea curry is one of the most straightforward recipes to make, even for a beginner in the kitchen.
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
In just 30 minutes, you can prepare this delicious chickpea curry! This dish is bursting with flavor, thanks to the perfect blend of herbs and spices. Moreover, the ingredients are rich in "sirtuins," which help regulate various functions in the body.
Ingredients
- 1 tbsp coconut oil
- 1 red onion (sliced)
- 3 large garlic cloves (minced)
- 1 piece (inch) 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!
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!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 363Total Fat 8gFiber 10gProtein 14g