Curry runs in my bones. So does turmeric. Why? Because I’m Indian. Also, when I was a kid, my mom would force feed me turmeric milk when I was sick. I hated that shit. And guess what? Now it’s a superfood trend, along with chlorophyll (the stuff that makes plants green, which you learned about in 2nd grade) and watermelon water ($8 for pureed watermelon + water, no thanks). Except now it’s called golden milk. #trendy #superfoods
Despite my reservations about the name “golden milk,” turmeric deserves to be on any superfood list given its long list of health benefits. The main ingredient in turmeric, curcumin, has powerful anti-inflammatory and antioxidant properties, which can help your body fight diseases and illnesses better. Turmeric also boosts brain function, lowers the risk of heart disease, and may be useful in preventing cancer and Alzheimer’s Disease.
Because I want my body to be inflammation and disease-free, I added double turmeric to this curry. Fresh and ground. This curry is basically the world’s most powerful medicine. Maybe.
If you can’t find fresh turmeric, I would not double the quantity of ground turmeric. You can add a bit more ground turmeric, but it’s more potent than the fresh stuff and too much of it can give your food a chalky taste.
This recipe is an easy one-pot meal that will give you all the cozy vibes during the winter. It’s also easily customizable. Use whichever veggies your heart desires and garnish as you wish. If you like your vegetables to be on the firmer side, add them towards the end of cooking. Serve with white rice or naan for an authentic-ish Indian meal. Or with quinoa if you’re one of those superfood freaks. #goldenmilk
Turmeric Chickpea Curry
- 2 tablespoons coconut oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 inch piece of fresh ginger, grated
- 2 inch piece of fresh turmeric, grated
- 2 green chile peppers, diced (remove the seeds if you don’t want it very spicy)
- 1 tablespoon garam masala
- 3/4 teaspoon ground cumin
- 1/2 teaspoon each of ground coriander, turmeric and cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 1 14 ounce can of full-fat coconut milk
- 1 14 ounce can of diced tomatoes
- 1/2 cup vegetable stock
- 2 small sweet potatoes, peeled and sliced thinly
- 1 bunch broccolini, thick pieces sliced in half
- 10-15 asparagus spears, sliced in half or thirds
- 1/2 cup frozen peas
- 1 15 ounce can chickpeas
- 2 teaspoons coconut sugar
- 1/2 of a lime, juiced
- 1/2 cup cilantro, chopped
- 1 mango, diced
- In a Dutch oven or deep skillet, heat the coconut oil over medium heat. Once the oil is hot, add the onion, garlic, ginger, fresh turmeric, and chile peppers. Cook for 4-5 minutes, stirring occasionally.
- Add the spices (garam masala through salt) and cook for 2-3 minutes until the spices begin to dry out and are very fragrant.
- Add the coconut milk, diced tomatoes, and vegetable stock. Stir to blend and cook for 4-5 minutes.
- Add the sweet potatoes and cook with the pan covered for 5-6 minutes.
- Next, add the broccolini, asparagus, peas and chickpeas. Cook for 3-4 minutes until the veggies begin to soften but still have a bite.
- Add coconut sugar, lime juice, cilantro, and mango. Stir to combine and taste for seasonings. Remove curry from heat.