Written by Megan Lee, Registered Dietician. May 2024
This coconut chickpea curry comes together in just thirty minutes! It’s the perfect winter weeknight meal.
This recipe is for a mild curry (I can’t handle the heat!), so feel free to add chili or cayenne pepper for more of a kick. If you don’t have peas, you can use chopped green beans, spinach or even broccoli instead.
I love this recipe because it takes very little prep and yet it is well balanced and so flavoursome. Fun fact - the lemon juice is not only used for its flavour, but also its power in aiding iron absorption. To boost your absorption of iron from plant sources (in this case the chickpeas, peas, and wholegrains), add in a source of vitamin C like a squeeze of citrus, some chopped bell peppers, or make a tomato samabls to serve on the side. This dish keeps well. The flavours are actually better the next day, so batch cook it for reheat-and-eat lunches/dinners for the next two days.
Serves 2-3
Ingredients:
2 tsp olive oil
½ onion, diced
1 clove garlic, crushed
2 tsp mild curry powder
1 tsp ground cumin
½ tsp ground ginger
1 can (400ml) coconut cream
1 cup frozen peas
1 tin chickpeas, drained & rinsed
1 tsp lemon juice
Salt and pepper for seasoning
Directions:
In a medium sized pot on medium heat, sauté the onion in olive oil until translucent.
Add the crushed garlic and sauté for a minute.
Stir in the curry powder, ground cumin and ground ginger. Allow to cook for about a minute.
Turn down the heat slightly and then add the coconut cream. Allow this to simmer for 5-10 minutes until the coconut cream has reduced down slightly. Stir frequently.
Add the drained chickpeas and frozen peas, and cook for a further 5 minutes.
Season with salt and pepper to your liking.
Stir in the lemon juice.
Enjoy with brown rice, quinoa or your favourite wholegrain.
For personalised guidance on making nutritious and satisfying food choices that suit your individual needs, book a consultation here: https://www.gabimeltzerdietician.com/book-online.
Comments