Coconut And Chickpea Curry

By Preet Gata-Aura - Natural Health Star Co-Founder -

coconut-chickpeas

This simple dish is just bursting with flavour and is such a healthy, hearty meal on its own. The combination of sweet, mild coconut with spicy chickpeas is divine and the flavours work really well together. Eaten like this it is suitable for vegetarians, vegans and is gluten-free. If like me, you’re not a vegetarian you can also add salmon to the dish which is delicious too!

Why Chickpeas?

Aside from absorbing the flavours of this dish so well, chickpeas are actually a pretty healthy food. Here are just a few health benefits:

  • Protein and iron rich so a good food to eat if you have low energy levels.
  • High in dietary fibre which is great for digestive health and for aiding constipation in particular. Eating high fibre foods like chickpeas can help to balance blood sugar levels and so is a fantastic option for diabetes sufferers.
  • Chickpeas help to promote heart health and have a high content of soluble fibre which is directly linked to reducing amounts of ‘bad cholesterol’ in the body.
  • Excellent source of zinc and copper – which both promote immunity.

Ingredients (I like to use organic where possible)

  • 2 tsp organic coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 3 or 4 curry leaves
  • 1 finely chopped large onion
  • 3 or 4 cloves garlic (finely chopped)
  • thumb size of ginger (finely chopped)
  • 1 green chilli (finely chopped)
  • 1 tsp garam masala
  • 1 tsp cinnamon powder
  • 1/2 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 4 large fresh tomatoes – diced
  • 2 mugs chickpeas (cooked)
  • 100g organic desiccated coconut
  • handful fresh chopped coriander leaves
  • organic toasted coconut chips

Method

  1. Melt the coconut oil in a pan and when the oil is hot add the cumin and mustard seeds. The cumin seeds will sizzle and the mustard seeds will start to pop.
  2. Add the chopped onions and curry leaves and cook on a medium heat until golden brown.
  3. Turn the heat down and add the spices, salt, chilli, ginger and garlic and cook for a few minutes.
  4. Add the tomatoes and cook on low heat for 10 minutes.
  5. Add the chickpeas, mix and allow them to absorb the flavours of the sauce on low heat for 10 minutes or so. You can add more water if the curry is too dry.
  6. Lastly add a handful of fresh chopped coriander and then stir the desiccated coconut through.
  7. Serve generously in a bowl with a sprinkle of crunchy toasted coconut flakes over the top.

Enjoy!

You can purchase all the coconut ingredients for this scrummy recipe in our natural health shop.

Preet Gata-Aura is the co-founder of natural health star. She is a mum to 3 young boys and is always seeking ways to incorporate easy, healthy habits into her family’s daily routine. Preet is passionate about living a positive and healthy lifestyle in a very balanced way.  She has a Biochemistry degree and has a particular interest in understanding how the ingredients we consume and use affect us. To read more about Preet click here. 

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