Growing up, I didn’t know what curry was. I grew up in a very small town in Quebec, Canada where international flavours were not really part of the day to day cooking.
I was first introduced to the spice when my friends introduced me to Indian food about 10 years ago. It was such a revelation! It was simply love at first bite. The next day I went to the store and bought curry powder. I had no idea what to do with it or how to use it but I wanted to cook with it. Needless to say that my first trials were not very successful…
Fast forward five years ago when I moved in with my husband in a very multicultural neighborhood. I’ve had the opportunity to taste a large variety of dishes from all around the world. As a foodie, I must say that it was a party for my taste buds. I had more and more curry dishes and I started to be really good at incorporating that spice in my homemade dishes.
What made me even more interested in the curry is its health benefits. As curry is a mix of spices, its main ingredient is Turmeric. Turmeric contains curcumin, which has a very impressive list of health benefits worth reading about.
If you want to know more about the benefit of Turmeric, take a look at my Turmeric & Zucchini Turkey Meatballs. In the mean time, if you try this Curry Chickpeas recipe, leave your comment below and let me know what you think. I also invite you to rate this recipe using the stars below. Instagram fan? Follow me @vic.r_c for healthy lifestyle tips.
Thanks and Enjoy!
- 2 cans (540mL each) Chickpeas Rinsed and drained
- 4 cups Baby spinach
- 1 whole Red Onion Chopped
- 227 g Sliced cremini mushrooms
- 1 can Coconut Milk
- ⅓ cup Tahini
- 3 cloves Garlic Minced
- 1 tbsp Tamari Sauce or Soy Sauce
- 1 tbsp Yellow Curry Powder
- 1 tsp Thyme
- ½ tsp Cinnamon
- 1 tsp Garlic Salt
- 1 tsp Paprika
- ½ tsp Cayenne Pepper Flakes
- 1 tbsp Olive Oil
- In a large skillet, melt the olive oil over medium-high heat. Add in the onion and the garlic. Cook until the onions start softening (about 1 minute).
- Add in the chickpeas, the spices and mix well. Cook for about 1 minute.
- Add in the coconut milk and bring to a boil. Once it boils, reduce the heat to medium-low and let simmer for 10 minutes.
- Serve over brown rice or quinoa.