Wonder Spice Turmeric Makes This Chickpea Curry Next-Level Healthy
And it tastes next-level too…
Warm your kitchen with this bright yellow “cheat” (it uses curry power, tinned chickpeas and frozen peas). According to Dr Joshi, author of Dr Joshi’s Holistic Detox, turmeric improves liver function and skin tone, while US researchers found that the curcumin in turmeric may aid the prevention of Alzheimer’s.
What You Need
700g waxy potatoes (we used Mediterranean potatoes from Woolies)
¼ cup desiccated coconut
2 tsp cumin seeds, dry roasted
1 large onion, roughly chopped
1 long, fat, green chilli, seeds removed and roughly chopped
1 thumb-size piece of ginger, peeled and roughly chopped
2 giant garlic cloves, peeled and roughly chopped
1 tbsp curry powder
½ tsp turmeric
¼ cup vegetable oil
1 tsp sea salt flakes
380ml stock or water
400g tin chickpeas, rinsed and drained
½ cup frozen peas
1/ Peel the potatoes and cut into 1.5cm cubes. Submerge in cold water.
2/ Toast the coconut in a pan over medium heat, stirring, until golden.
3/ Process onion, chilli, ginger, garlic, curry powder, turmeric, oil, sea salt flakes and a quarter cup of stock or water in a food
processor until smooth.
4/ In a large pot, add the curry paste and cook over medium heat, stirring, until softened (but not browned) and paste has thickened.
5/ Drain the potatoes, add to the paste and cook over medium heat, stirring occasionally, for about 10 minutes. Add the remaining
stock or water and simmer for another 15 to 20 minutes.
6/ Add the chickpeas and peas and cook for five minutes.
7/ Remove from the heat, then stir through the cumin and coconut.
Serves 4. Per 390g serving: 2 174kJ, 25g fat (10g sat), 180mg sodium, 69g carbs, 10g fibre, 5g sugars, 12g protein