Sirtfood-Friendly Chickpea Curry
A flavorful dish that the whole family will love!
Ingredients
- 1 tbsp Coconut oil
- 1 red onion sliced
- 3 garlic cloves minced
- 1 inch piece fresh ginger finely chopped
- 1-2 birdseye chilis chopped
- 1 tbsp curry powder
- 1 tbsp ground cumin
- 1 tbsp ground tumeric
- 3 vine tomatoes
- 2 cups vegetable stock
- 3 oz kale
- 2 15 oz cans chickpeas drained and rinsed
- 2 tbsp chopped coriander
- 1/2 cup plain yogurt
- 10 oz buckwheat
Instructions
Sirtfood-Friendly Chickpea Curry
- Heat a large saucepan over medium heat. Add the coconut oil, onion, garlic, ginger, and chilis and fry for 2–3 minutes. Add the curry powder, cumin, and 1/2 tbsp of the turmeric. Continue to cook over low–medium heat for 1–2 minutes.
- Cut each tomato into roughly 1/2 inch wedges. Try to retain as much juice as possible. Add them to the saucepan and cook for 1–2 minutes.
- Add the stock, kale, and chickpeas, then bring to a boil and cook for 7–8 minutes.
- While the curry is cooking, cook your buckwheat according to the package instructions. Stir the leftover turmeric into the water you're cooking in.
- When the kale is tender, add the coriander and yogurt to the curry. Bring it to the boil, then remove from the heat. Serve over the buckwheat.
Nutrition
Calories: 363kcalCarbohydrates: 66gProtein: 14gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 504mgPotassium: 886mgFiber: 10gSugar: 7gVitamin A: 3328IUVitamin C: 58mgCalcium: 128mgIron: 5mg
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