Chickpea + Veggie Green Curry

green chickpea curry2

Curry is one of my favorite dishes to make because it’s simple + delicious. It’s also a nostalgic dish for me. It brings me back to my college days studying abroad in Thailand where I experienced the real cuisine of Thailand. I even had the opportunity to take cooking classes from the locals; what a fun and memorable experience! I can say from actual experience, that this curry dish gives the real Thai cuisine a run for its money, it’s that good [thanks to the green curry paste from Thai Kitchen].

Curry dishes are an easy way to incorporate a variety of veggies. In this particular recipe I added garlic, bell peppers and kale. I’m a big fan of kale, so I use it often, but this recipe also works well with any leafy green vegetable like spinach, collard greens or Swiss chard. This dish is also a quick one you can throw together in a pinch. From start to finish, it can be on the table in about 30 minutes. It also stores well in the fridge, so I like to make a batch on Sunday and then it just needs to be re-heated for Monday’s dinner.

When I’m cooking I like to incorporate lots of color, which is why I chose a couple different bell pepper varieties [yellow + orange]. They give a nice pop of color along with the leafy greens.

[raw bell peppers, sliced thinly.]

bell peppers julienned

I love the Thai Kitchen brand of curry pastes. They taste truly authentic because they actually include some authentic Thai ingredients. They’re also free from artificial ingredients + preservatives which makes them one of  my go-to products. I almost always have an extra curry paste in the pantry just in case, and if I don’t, it’s on the grocery list. The ingredients in the green curry paste include: green chili, garlic, lemongrass, galangal [Thai ginger], salt, shallot, spices and kaffir lime [a Thai staple], making this curry paste a great choice in this semi-authentic homemade Thai dish.

[green curry paste.]

green curry paste

My Chickpea + Veggie Green Curry packs a punch of flavor, but it also provides lots of nutrition, which I’m always looking for. In addition to a variety of veggies it contains a good serving of protein + fiber from chickpeas [a great plant-based protein]. A healthy dose of high-quality healthy fats comes from the unsweetened, full-fat coconut milk. Coconut milk is a wonderful saturated fat source. In fact, it’s one of the most beneficial saturated fats you can be eating. Too many people are still eating low-fat/no-fat, which is completely counterproductive for health, and is tasteless. Then there’s the ginger. In addition to flavor, the fresh ginger adds some powerful anti-inflammatory benefits. I’m always looking for natural ways to decrease inflammation, since so many people deal with chronic inflammatory conditions [my post on naturally treating chronic inflammation is coming soon]. Most people don’t realize that some of the best ways to beat inflammation is through the diet, so eat up!

[close-up of the deliciousness.]

green chickpea curry

This recipe calls for garbanzo beans that you can use from a can, but if you’d like to prepare your beans homemade, here are the simple steps to do so. Place dry beans in a bowl and cover completely with water. Let soak overnight in refrigerator. The next day, drain and rinse well. In a pot over medium-high heat, bring soaked garbanzo beans, water and a pinch of sea salt to a boil [water should cover garbanzo beans completely]. Lower heat and simmer beans for about 1 hour until tender. If all water evaporates before the beans are done, add more water until they reach desired texture. Drain and set aside to cool. You can prepare the beans a couple days ahead of time and keep in the refrigerator until ready to use.

I like to cook up some quinoa to have with my curry, but it tastes great on it’s own as well. To serve, I add about a ½ cup of cooked quinoa to my bowl, then ladle over a nice-sized helping of curry on top. The quinoa soaks up the deliciousness and provides a little extra heartiness to the meal. All I have to say is…yum. Check out the recipe below!

You can easily add some cubed chicken or shrimp to this dish for some added protein, or just for a twist on flavor.

 [dish up.]green chickpea curry3

Chickpea + Veggie Green Curry

Servings: 4-6

Ingredients

  • 1 Tbsp unrefined coconut oil
  • 2 cups chickpeas, cooked [or 2 cans chickpeas drained + rinsed]
  • 2 orange, red or yellow bell pepper, julienned
  • 2 garlic cloves, minced
  • 1 Tbsp freshly grated ginger
  • 1 13.5-oz can unsweetened, full-fat coconut milk [I like the Native Forest organic brand]
  • 1 4-oz. jar green curry paste [I use the Thai Kitchen brand pictured above]
  • 2 cups water
  • 1 tsp sea salt
  • 1 large bunch kale, ribs removed + chopped into bite size pieces [any green leafy veggie works well in this recipe: Swiss chard, spinach, collard greens, etc.]
  • 1 cup uncooked quinoa + 2 cups water [for cooking quinoa]

Directions

For Curry: Heat coconut oil in large pot on medium heat. Add garlic and bell pepper. Cook for 3-5 minutes until tender and fragrant. Add green curry paste, fresh ginger, salt, coconut milk and water to pot. Stir to combine well, making sure there are no lumps of curry paste. Add chickpeas. Bring mixture to a boil and simmer [without a lid] for 20-25 minutes. Add leafy greens. Cook for additional 5 minutes until greens are wilted.

For Quinoa: Add 1 cup dry quinoa + 2 cups water to medium-sized pot on medium-high heat. Bring mixture to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all liquid has been absorbed. Once done, let sit for 5 minutes.

To serve, add ½ cup cooked quinoa to a bowl and top with green curry mixture. Enjoy!

  [enjoy.]green chickpea curry5

 

Chickpea + Veggie Green Curry
 
Author:
Recipe type: Curry
Serves: 4-6
Ingredients
  • 1 Tbsp unrefined coconut oil
  • 2 cups chickpeas, cooked [or 2 cans chickpeas drained + rinsed]
  • 2 orange, red or yellow bell pepper, julienned
  • 2 garlic cloves, minced
  • 1 Tbsp freshly grated ginger
  • 1 13.5-oz can unsweetened, full-fat coconut milk [I like the Native Forest organic brand]
  • 1 4-oz. jar green curry paste [I use the Thai Kitchen brand]
  • 2 cups water
  • 1 tsp sea salt
  • ½ tsp red pepper flakes
  • 1 large bunch kale, ribs removed + chopped into bite size pieces [any green leafy veggie works well in this recipe: Swiss chard, spinach, collard greens, etc.]
  • 1 cup uncooked quinoa + 2 cups water [for cooking quinoa]
Instructions
  1. For Curry: Heat coconut oil in large pot on medium heat. Add garlic and bell pepper. Cook for 3-5 minutes until tender and fragrant. Add green curry paste, fresh ginger, salt, coconut milk and water to pot. Stir to combine well, making sure there are no lumps of curry paste. Add chickpeas. Bring mixture to a boil and simmer [without a lid] for 20-25 minutes. Add leafy greens. Cook for additional 5 minutes until greens are wilted.
  2. For Quinoa: Add 1 cup dry quinoa + 2 cups water to medium-sized pot on medium-high heat. Bring mixture to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all liquid has been absorbed. Once done, let sit for 5 minutes.
  3. To serve, add ½ cup cooked quinoa to a bowl and top with green curry mixture. Enjoy!

Related posts from Nutritiously Rooted:

Angela Freed

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: