There is nothing quite like sitting down to a soul-warming bowl of turmeric chickpea curry. And I’ve really been needing a warmed soul lately.
Maybe you’ve seen on social media that I started my gut healing journey about a week ago.
Nothing major. Just giving up coffee, sugar and pretty much everything that tastes forbidden.
The truth is that my health has been a bit wonky lately. I know I already said so in spring, but then I really just… Ignored myself.
It’s super hard to care for yourself when you have two rugrats wanting to be cared for 24/7.
It’s even super harder to not drink any coffee when you’re maybe a bit of an addict.
But I decided I need to show my daughters how women are empowered to make a change. An impact. We are entitled to self-care. And we are obliged to show our daughters. So they can go off into the world, their hearts filled with love for themselves – and for those around them.
So, there’s that. Female power.
Now on the other hand there’s also the fact that I’ve been suffering from this coffee and sugar detox… Badly.
The first night, I went to bed at 9pm. The second day I felt as if I was pregnant: Nauseated, exhausted, dizzy and just miserable.
In an act of true selflessness, I heaved myself off the sofa after the first long day of suffering and started cooking plant-powered, nourishing meals for us. And it has been so healing.
It really did make a difference to get over the coffee withdrawal with less pain and whining (kidding, there was a lot of whining).
It feels like I’m getting to know myself again. Back to my roots, if you wish. Pretty spiritual. And also wonderfully painful.
One of my favourite meals right now to care for that wonky health of mine is curry. It’s so simple, so warming and so nourishing to both body and soul.
This one is filled with chickpeas – I always have some home-cooked and frozen in jars because I try to minimize cans I buy, but canned ones will work in a pinch! – and mild flavours of turmeric (I know you love my Turmeric Hummus!), cardamom, cumin and ginger.
The sauce is super silky and creamy and goes so well with the sweet potato and cauliflower in there.
I love serving this over quinoa instead of white rice for extra nutrients and plant-powered protein. And I always stir in a handful of raw spinach and top it with fresh cilantro, because I’ve been trying to always have something raw with my meals lately for plenty of nourishment and enzymes.
Make this if you need some TLC. I mean, everyone needs TLC. So – chop chop now. Curry time.
Healing Turmeric Chickpea Currymade it? tap the stars to add your rating!
For the curry
- 1 tablespoon coconut oil
- 2 medium onions (finely chopped)
- 2 cloves garlic (minced)
- 1 inch piece fresh ginger (peeled and minced)
- 1 tablespoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground fenugreek
- (if you don’t have all these spices on hand, just use your favourite curry powder!)
- 2 tablespoons tomato paste
- 1 cup water
- 14 oz coconut milk
- salt (to taste)
- 2 cups cooked chickpeas ((about one 19-oz can))
- 1 lime (juice only (optional))
For the vegetables
- 1 medium head cauliflower (in florets)
- 1 medium sweet potato (peeled and diced)
- 2 handfuls fresh spinach
- cooked quinoa
- fresh cilantro
- sliced chili
Make the curry:
- Sauté aromatics: Heat the coconut oil in a large and deep skillet over medium-high heat. Add the onion, garlic and ginger and cook until softened, about 4 minutes.
- Roast spices: Add all spices and cook, stirring all the time, until they smell really delicious. Stir in the tomato paste and roast for 30 seconds.
- Add liquids and simmer: Pour the water into the pan and stir until smooth. Bring to a boil, then stir in the coconut milk. Season with salt (start with 1/4 teaspoon, you can always add more.) Simmer over medium heat uncovered for 5 minutes. Stir in the chickpeas and cover the pan. Simmer for another 5 minutes. Stir in a little lime juice if you like. Check for seasoning. If the curry sauce is too thick, thin it out with a little water.
Make the vegetables:
- While the curry simmers, steam the vegetables: Add water to a large pot, about two fingers high. Bring to a boil. Place a steamer basket in the pot and add the cauliflower and sweet potatoes. (I like using a two-tiered bamboo one like this here. (affiliate link)) Steam for 6-8 minutes or until the vegetables are just tender.
- Stir the spinach into the curry sauce. Serve over cooked quinoa topped with fresh cilantro and some sliced chili.