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MIA and Chickpea Curry

I know, it’s been a while. The past few weeks have been crazy and blogging just wasn’t happening. I hope you didn’t miss me too much 🙂

I attempted to do the 30 day green smoothie challenge, but this weather is just too cold to have smoothies. I was always freezing! I love green smoothies and do have them here and there, but when it starts to warm up outside I will definitely give this challenge a go.

Now onto this delicious recipe.
Having protein when losing weight is important, but recently I have just gotten sick of chicken. Whole eggs hurt my stomach and I don’t always have the patience to start separating them. Beans and legumes are actually great sources of protein. I love adding them to my salads and soups. And if you get them from a can, it is so easy and simple to put together a meal. Just be sure you drain them well to remove all the salt.

Here is a delicious recipe for Chickpea Curry. It has great Indian flavors, but is very simple to make. All the spices are ones everyone should have on hand. They are delicious and give a warm feeling to the dish. Perfect for this cold weather.

Chickpea Curry
1 onion, diced
2 carrots, diced finely
1 tsp cumin
1/2 tsp turmeric
1 TB plus 1 tsp curry powder
1/2 TB paprika
1/4 tsp sea salt
1 can chickpeas, drained and rinsed
4 TB coconut milk
1/2-1 cup water
splash of lime juice
1/2 TB honey
1 1/2 cups chopped spinach, I used frozen

Heat your pot and add in the onion. Dry saute until it gets a bit browned. Add some water and saute longer. You can add a bit of oil if you’d like to saute the onions that way, but this water version is easy as well and healthier. Once the onions are softened, add the carrots. Saute till carrots begin to soften. I add some water here as well to help get them softer faster. Once most of the water is gone add in all the spices. Stir till coated and fragrant. Add in the chickpeas and mix again. Then add in the coconut milk, water, lime juice, and honey. Mix and bring to a low boil. Add in the spinach. Let this cook on a low heat for about 5-10 minutes. It shouldn’t need a long time, but be sure the carrots are soft enough. If you’d like it to be more saucy, just add a little more water.

I love to serve this with 1/2 a whole wheat pita to dip into the curry. It can also go over brown rice or quinoa.
I hope you give this a try and enjoy!

Have you gotten a chance to vote for the Best Kosher Food Blog of 2013? If not, please go there and vote for No Way That’s Healthy! Although I do not talk often about kosher food, I do keep kosher and therefore all my recipes here are kosher and healthy! It’s important for those who are kosher to know that you CAN have healthy food. Not all kosher food needs to be dripping in schmaltz. Oh, and it will still taste amazing 🙂

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6 Comments

  1. I am SO glad you're back! I've been checking this site every day, sometimes more than once in hopes that you finally posted something new! And what a joy that today's recipes includes one of my favorites- chickpeas! 🙂

    1. Dianne, your comment made my day! I am so glad you enjoy my blog. Chickpeas are one of my favs too. YUM

    2. Well don't go disappearing now again! :'(!

    1. Yes, of course. If you want you can add in another vegetable, but even if not it will be fine.

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