This yummy curry dish is vegan and gluten-free with healthy fats, gut-healing spices and tons of fresh vegetables. This is one of those recipes that can be repurposed, no matter the time of year, so feel free to adapt it to reflect veggies that are in season at your local market. Eating fresh, seasonal and local vegetables supports your body’s needs by providing brighter and more vibrant phytonutrient content. It also connects you to the energetic rhythms of nature.
Sometimes I’ll use sunchokes (Jerusalem Artichokes) instead of potatoes, or add in some fresh late summer heirloom tomatoes. Snap peas add a wonderful crunch when added in during the last few minutes of cooking, as does fresh organic corn kernels. You can also try purple cabbage for a mauve colored treat. Any of the winter squashes work well too.
If you have the time, I always recommend pre-soaking your grains and dried beans for optimal digestion and health benefits. The recipe that follows is a simpler version, with bean/grain soaking instructions included subsequently.
Chickpea Thai Curry with Seasonal Veggies & Sprouted Quinoa
Serves 6
Chickpea Curry Ingredients:
2 large carrots
4 small purple or red potatoes
1 medium zucchini
3 heaping cups broccoli (crowns and peeled stems)
1 cup fresh shelled peas
1 tablespoon unrefined coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
2-inch piece fresh ginger, finely chopped (about 2 tablespoons)
3 heaping tablespoons curry powder
1/4 teaspoon fresh ground smoked black pepper***
1 teaspoon Himalayan salt
1/4 cup water
2-13.5 ounce cans full-fat unsweetened coconut milk
1/2-1 cup water
1 1/2 cups cooked chickpeas
***Mountain Rose Herbs is an online resource for smoked pepper. Ok to sub regular black pepper if you can’t find smoked
Quinoa:
1 1/2 cups water
1 cup sprouted red or white quinoa (or soaked quinoa, see above)
Pinch of Himalayan salt
Optional Garnish:
Handful of fresh chopped parsley or cilantro
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Prepare Chickpea Vegetable Curry:
Scrub potatoes and carrots thoroughly. Rinse zucchini and broccoli. Trim tough stems and cut the vegetables into bite sized pieces. (No need to peel the carrots and potatoes if they are organic. There are a lot of vital nutrients contained in the skins.) Set aside.
In a large stockpot, warm the coconut oil over medium-low heat until melted. Add the onion. Stir and cook until the onion is translucent, about 5 minutes. (Keep an eye on the onion; you may need to lower the heat to keep it from browning.)
Add garlic and ginger. Sauté for 2 minutes.
Stir in the curry powder, smoked black pepper, and salt. Add about 1/4 cup of water to the mixture to moisten. Stir and cook for 1 minute.
Add coconut milk and give everything a good stir to blend before adding the potatoes and carrots. Cover and cook for 10 minutes. Add broccoli, zucchini and shelled peas. Stir to coat well, adding more water to the pot if needed to cover the vegetables. Cover and cook for approximately 10-12 minutes.
Add cooked chickpeas to the pot. Stir and cook until done, about 10 minutes.
Prepare quinoa:
Bring 1 1/2 cups water to a boil in a kettle or small pot. Reduce the heat and keep at a simmer until ready to use
Rinse the sprouted grain in a fine mesh sieve to remove saponin, a bitter-tasting and protective coating that is inherent in the grain. If using soaked grain, drain and rinse well after soaking.
Transfer quinoa to a medium-sized sauté pan and dry roast over moderate heat. Stir constantly with a wooden spoon until the grain becomes aromatic and starts to gently pop. The color will change to a few shades darker and most of the water will have evaporated.
Lower the heat and carefully pour the hot water over the quinoa (do this slowly or it will boil over). Add a pinch of salt and stir to combine. Bring to a boil, lower heat, cover and simmer 15 minutes.
Remove the pot from the heat and let sit for 5 minutes covered, then fluff with a fork.
Serve chickpea curry in a shallow bowl over a scoop of quinoa. Enjoy with a garnish of chopped fresh parsley or cilantro.
Soaking Beans & Sprouting Grains
Basic Garbanzo or Chickpeas
1 full cup dry bean = 2 1/2 cups cooked
1 cup dry chickpeas
Water to soak
Water to cook
5 inches kombu (sea vegetable)
1) Measure, sort and rinse the beans.
2) Place beans in a medium saucepan. Add water to cover by 3 inches. Cover the pot and soak for 6-12 hours.
3) Discard the soaking water and rinse the beans
Add fresh water to the pot to cover the beans by 1 inch. Add kombu.
4) Bring the beans to a boil over high heat for 15 minutes. Skim off the thick foam that rises to the surface (this will make the beans easier to digest). Replace any evaporated water removed by the foam.
4) Cover and reduce the heat to medium-low. Cook for 1 1/2 - 2 hours, adding more boiling water if necessary
Soaked Quinoa
1 cup dry grain = 3 cups cooked
1 cup dried red quinoa
2 cups warm water to soak
2 teaspoons apple cider vinegar or fresh lemon juice
1) Wash, rinse and drain quinoa thoroughly, rubbing the grains together to remove any dirt or bitter saponin.
2) Place the rinsed quinoa in a large mixing bowl or pot and cover with lukewarm water
3) Add the acidic medium - either apple cider vinegar or fresh lemon juice
4) Stir and soak, uncovered at room temperature for 2-4 hours.
