Vegetable and Chickpea Curry Recipe

September 7, 2010

This recipe is delicious, very healthy, and makes your home smell great!  I made it last week for the first time and it got rave reviews.   You might try making it on a Sunday morning, eating it for Sunday dinner, and then having leftovers for Monday (and Tuesday and Wednesday!) lunch.

Instead of curry powder, I used 1 TBS of coriander and 1 TBS of tumeric.  I didn’t peel my potatoes or seed my serrano chile.   If you’ve never worked with fresh ginger before, you can peel the skin off easily by scraping it with a spoon.  For this recipe, I chopped the ginger into lots of small pieces, but you can grate it as the recipe lists as well.   It’s not an exact kind of recipe – do what feels right!

Check out the nutrition information too – low in calories, high in fiber.  There are lots of colors of the rainbow represented in this dish – a sign of a healthy meal.  I tried it served over couscous as listed, but next time will try jasmine or white basmati rice.

In Chinese Medicine, this dish would be good for people with cold, deficient, and stagnant patterns as the ingredients are very warming, nourishing, and moving.

If you try the dish,  post a comment and let us know how it turned out.

Bon Appetit, and remember – you are what you eat!

In good health,



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