Chickpea & Kale Curry.
In my last few posts I've talked about things like the importance of folate, getting more veg onto our plates at each meal and also incorporating beans and legumes.
Sooo, with all of that in mind here's a hit of a recipe that's quick to make, tastes delicious and packs in some potentially great health benefits.
Chickpeas are a good source of plant protein, folate, fibre and iron. All super important if you're looking to power up your fertility. Low glycemic index and load which means they shouldn't cause a sugar spike. If you're using canned ones make sure to rinse them a few times in fresh running water.
Let’s not forget about the kale in this recipe, a nice little source of iron and folate - both super important when it comes to fertility.
I’ve added a nutrient dense topping of flaked almonds to mine, a good source of vitamin E which is an important antioxidant vitamin in reproductive health - check out my earlier post on vitamin E here.
I’m not affiliated with any brands but my personal favourite rice to have with this dish is Planet Organic Sprouted Brown Rice , oh and Carley’s Organic Raw Whole Almond Butter is the most delicious almond butter I’ve found!
Chickpea & Kale Curry
Ingredients
- 2 tsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- thumb size piece of ginger, grated
- 230g cooked chickpeas
- 400ml can organic coconut milk
- 60g kale
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp medium curry powder
- 1tsp turmeric
- 2 tsp almond butter
- 1/2 tsp sea salt
Instructions
- Add the coconut oil to a medium pan over a medium heat and allow to melt.
- Add the chopped onion and cook for a few minutes until softened.
- Add the garlic, ginger, cumin, coriander, turmeric, curry powder and cinnamon and cook for another 30-60 seconds stirring continuously so as not to burn.
- Add the coconut milk and almond butter to the pan and stir to combine. Turn up the heat to bring the mixture to a slow boil.
- Add the chickpeas, turn down the heat a little and allow to simmer for 15minutes.
- Remove from the heat, add the kale, a squeeze of lemon juice and sea salt to taste, stir to combine.
- Serve with sprouted brown rice and top with flaked almonds and some fresh coriander.