If you don’t normally eat a lot of Indian, Thai, or ethnic foods, you may have never heard of or tried a curry. So Leslie, what exactly is chickpea curry, you’re asking. The word curry describes the dish and the sauce that is in it. It’s typically a meal of meat or vegetables that is served with a complex sauce that typically contains spices and turmeric. Now, I can tell you that cancer HATES curry. Why? Because all those spices and turmeric, in particular, have anti inflammatory properties. Turmeric is that spice that gives this dish it’s bright yellow color, and by the way, be careful when cooking with it, it stains! All these anti-inflammatory ingredients can also help with painful joints, autoimmune disease, and with migraines too! What the what?! You’re not getting any of these health benefits from something that came in a box. That’s because our bodies love and THRIVE on foods and spices that are real and from the earth!
A few technical notes on this cook: You’ll notice I added the salt and pepper and curry spice at the beginning of the recipe instead of later in the process. The reason for this is we are seasoning our curry at the “base level” or the beginning of the sauce. Doing this will help ensure that the flavors and spices are heated up and allowed to really bloom or permeate the entire sauce for a longer amount of time. This will give a deeper flavor profile to the curry and the entire dish! Yum! The curry powder I used in this recipe is my own Go2Kitchens homemade spice! I love making homemade spice mixes because I can customize it to the flavors and amounts that I personally want. You can find my curry spice recipe over on my website here, Homemade Curry Spice I know you are ready to get into this dish so let’s quit chatting and start cooking!
- 1 cup brown basmati rice
- 2 tbsp ghee you can replace with coconut oil for vegans
- 1 shallot diced small
- 1 large garlic clove minced
- 1 tsp G2K homemade curry powder
- 1 can organic canned coconut milk
- 2 cans organic chickpeas rinsed
- 1 tablespoon chili garlic sauce
- 1 cup vegetable stock
Cook the basmati rice ahead of time according to directions and place aside.
Place ghee in a dutch oven on medium high.
Add shallot into ghee.
Add garlic to shallot.
Season with salt, pepper, and curry powder and let onions cook down until slightly translucent.
Add vegetable stock and deglaze the pan, continue stirring bringing to a slight boil
Add coconut milk.
Bring to a rolling boil for about 3-4 minutes, stirring constantly.
Bring your temperature to low, cover, and let simmer for 6 minutes.
Turn off the heat and add chili garlic sauce, stir.
Serve over a bowl of basmati rice.
Copy By Marci West, Recipe from “Lunch with Leslie” Episode