YELLOW CHICKPEA CURRY!!
Recently, Brodie (@brodiemackenzie) and I have changed up our diets to include more plant-based meals. Although we both love meat, we thought that we would mix it up for the Fall, and it turns out that we both love it! But what was MOST important, is that Hudson even gave us a “thumbs up” 👍🏼for our plant-based meals!!
“Going plant-based” a couple times per week has numerous health benefits (such as improving heart health) while still ensuring that you’re getting tons of nutrients, minerals and fiber in your diet. Even for the biggest carnivores, giving your body a break from meat a few times per week is a great idea!
That being said, this Yellow Chickpea Curryis so LEAN-MAZING that you won’t even miss the meat! Chickpeas are an excellent alternative for a meatless dish, as they’re low in calories and rich in protein. This is what a we call a LEAN WIN. Further, the protein and fiber in chickpeas will help keep you feeling “full” for longer which is always important to curb cravings! Essentially, the protein and fiber work together to slow digestion, which signals to your body that you are “full”. Chickpeas are also a great food to help manage blood sugar levels, which is KEY for leanness.
The coconut milk and peanut butter make the dish extra creamy, tasty and satisfying. The added spices such as ginger, garlic, turmeric, and cayenne pepper boost your metabolism and reduce inflammation in the body.
I made this dish with cauliflower, sweet potato rice as the base, and then topped it with the creamy goodness. To pack more of a nutritional punch, you can add in some dark leafy greens. You can also enjoy it with brown rice and add additional topping such as cilantro and chopped peanuts.
Here’s how to make it:
2 packages cauliflower/ sweet potato rice
½ tbsp coconut oil
3 garlic cloves, minced
1 tbsp ginger, freshly grated
1 bunch green onions, diced
1 large carrot, thinly sliced
2 cups pumpkin or butternut squash, cubed
1 small head cauliflower, broken into florets
1 tbsp yellow curry powder
½ tsp ground turmeric
¼ tsp cayenne pepper
1 (15 oz) can light coconut milk
1 cup vegetarian broth
2 tbsp natural creamy peanut butter
1 tbsp soy sauce or coconut aminos
½ tsp salt
Fresh ground black pepper
1 (15 oz) can chickpeas, rinsed and drained
½ cup frozen peas
Cook cauliflower/sweet potato rice according to package instructions.
Place a large pot over medium-high heat. Add in coconut oil, garlic, and ginger and cook for 30 seconds, then add in green onion, carrot, cauliflower florets and cubed pumpkin or butternut squash. Sauté for about 5 minutes until cauliflower and squash begin to soften a bit.
Add in curry powder, turmeric and cayenne; cook spices for 30 seconds, then add in coconut milk, broth, peanut butter, soy sauce/ coconut aminos and salt and pepper; stir well to combine.
Allow to cook 5 minutes more, then stir in chickpeas. Let simmer on medium-low heat for 10 minutes.
Stir in frozen peas, and simmer for an additional minute.
Place cauliflower rice at the bottom of the bowl, pour over curry and enjoy!
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