October 3, 2019 Dinner

Sunshine Infused Coconut Ginger Chickpea Curry

Name: Sunshine Infused Coconut Ginger Chickpea Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Healthy
Ingredients: 3 Tbsp. virgin coconut oil; 2 medium yellow onion, thinly sliced in half moons; 2 heads of garlic, top third removed; 1 3“piece of fresh ginger, peeled, thinly sliced, julienned; 1 Tbsp curry powder; ¼ tsp cayenne pepper; 1 teaspoon sea salt; 1 ½ cups dried chickpeas, soaked overnight, drained (or 2 cans); 2 13.5-oz. cans unsweetened coconut milk; 1 ½ cups split red lentils; 4 cups of spinach; Cilantro and large toasted coconut flakes for garnish

Vibrant, thick & delicious yellow vegan chickpea curry made with red lentils, ginger & coconut milk.

This super-easy recipe is a perfect sunny entre to add into your weekly meal routine. Make it once, and you’ll find many ways to enjoy this yellow dal.

All my clients request this dish monthly in their custom meal prep plan. Whether their diet is plant-based, anti-inflammatory, low carb and high protein; they all feel nourished when enjoying this dish.

Because of those varied diets, I pair this curry with a variety of sides to complete the meal:

Short grain brown rice
White basmati rice
Blanched chard
Blanched kale
Cauliflower rice with cilantro and lime

SOAKING BEANS VERSUS CANNED BEANS

This recipe suggests using raw, dried chickpeas (garbanzo beans), soaked overnight. You may soak your beans 8 hours, or up to 24 hours.

I prefer to use canned beans sparingly, only for occasional convenience. That way you avoid the hormone aggravators from food that has been stored long term in a can (BPA free or not, you are still absorbing additives that are keeping the beans shelf stable).

When buying canned beans, read the ingredients label to know what you are getting besides beans. Be sure to reach for the organic option.

As you adjust your diet to more fresh vegetables, organic fruit and high quality protein, you will inherently feel the low vibration from consuming canned foods. Alternatively, you will recognize the high vibration of the fresh cooked chickpeas.

WHAT ARE THE HEALTH BENEFITS OF FRESHLY COOKED BEANS

When you eat beans, or in this case chickpeas that have been soaked and prepared fresh, you’ll first notice a better flavor and texture. You’ll feel fuller, faster and you’ll need less food to feel satisfied and nourished.

MEDICINAL BENEFITS OF BEAN & CHICKPEAS

Beans balance blood sugar as they are slowly digested
Freshly prepared beans contain essential fatty acids, vitamin B6, and overall vitality
Chickpeas support the spleen, heart and the kidneys
They help reduce blood cholesterol, lower blood pressure, regulate colon function, and prevent constipation

Sunshine Infused Coconut Ginger Chickpea Curry

THE QUICK SOAK METHOD FOR BEANS

Short on time? For a quick soak of dried beans, follow these directions:

Cover dried beans in a pot with triple their volume of water and boil for 5 minutes.
Turn off the heat, tightly cover, and leave for 2 hours.
Drain and rinse. Use in any recipe that calls for soaked beans.

Sunshine Infused Coconut Ginger Chickpea Curry

Author: Chef Whitney Aronoff
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Soup & Stew
Method: Cook top
Cuisine: Healthy

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Description

Vibrant, thick & delicious yellow curry made with chickpeas, red lentils, spinach & coconut milk.

Ingredients

Scale

3 Tbsp. virgin coconut oil
2 medium yellow onion, thinly sliced in half moons
2 heads of garlic, top third removed
1 3“piece of fresh ginger, peeled, thinly sliced, julienned
1 Tbsp curry powder
¼ tsp cayenne pepper
1 teaspoon sea salt
1 ½ cups dried chickpeas, soaked overnight, drained (or 2 cans)
2 13.5-oz. cans unsweetened coconut milk
1 ½ cups split red lentils
4 cups of spinach
Cilantro and large toasted coconut flakes for garnish

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Instructions

Heat oil in a large pot (I use an enamel Dutch oven) over medium heat. Cook onion and garlic, cut side down, and ginger. Stir occasionally until onions are translucent and garlic is golden brown, about 10 minutes.
Add curry powder and cayenne, stirring until fragrant, about 1 minute.
Add chickpeas and 5 cups of water, stirring to release any bits stuck on the bottom of the pot. Season with ½ teaspoon of salt. Bring to a simmer, cover with lid leaving it slightly askew so steam can escape. Cook, adjusting heat to maintain a gentle simmer, until chickpeas have swelled 50 percent in size but are still crunchy, 25-30 minutes.
Add coconut milk and lentils to pot, season with remaining salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick stew, 30-35 minutes.
Stir in spinach until wilted. Taste and season with more salt to taste. Ladle into bowl and garnish with cilantro as desired.

Notes

Serve with cilantro, large toasted coconut flakes & brown rice for a balanced, nourishing meal.

CHEF TIP

Looking to add more turmeric into your daily routine? Add 2 teaspoons of turmeric when adding the curry powder.

If you can’t pre-soak the chickpeas, use 2 cans in place. Add the chickpeas at the end of preparing the dish, about 5 minutes before serving to allow the beans to warm up.

ABOUT THE AUTHOR

Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institutein New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.