We adore curry during the colder months and it’s nourishment. This yellow curry is lighter than our tomato based curry and the whole family loves it. We purposely didn’t put veggies in while cooking the curry but this is an important step at the end! My kids like veggies separate sometimes so that is why we made the recipe flexible. You can absolutely add any veggie of your choice while cooking! I adore adding seasonal Spring veggies while cooking the curry (e.g., asparagus, arugula, carrots, garlic scapes, dandelion greens, etc.). Get to your Spring farmer markets soon and enjoy the bounty.

The mint and cilantro add is delicious, don’t skip that step. The anti-inflammatory turmeric mixed with the curry paste is what creates the beautiful yellow coloring. Black pepper is added to increase the nutrient absorption of the turmeric.

You can add chicken vs. chickpeas or you can mix up the legumes and do lentils, etc. Many options for this 1 pot, simple, GF, vegan and clean family meal! Make once and eat many times. Enjoy.

Ingredients:

*makes 4-6 servings

1/2 large onion (we used purple onion)

2 cloves garlic (diced)

1 inch of fresh ginger (minced)

Small amount of ghee or coconut oil to saute the above

3oz of green or yellow organic curry paste or 4 tbsp of paste (add more or less depending on your desired spice level + flavor)

https://www.amazon.com/Green-Curry-Paste-ORGANIC-pouches/dp/B075LMPRGD

Also, WholeFoods carries other great curry paste brands.

2.5 tbsp of turmeric

2 cans coconut milk (light or full fat, your choice!)

3.5 cups of cooked chickpeas (We used dried chickpeas soaked over-night for optimal digestive benefits and cooked them. You can use BPA-free organic canned chickpeas too!)

Himalayan Sea Salt (to your liking)

Ground Black Pepper (to your liking but useful for the absorption of turmeric )

*optional, you can add any veggie of your choice into the curry too while cooking.

Garnish: fresh finely chopped medley of kale, arugula, mint and cilantro (don’t skip this part, it’s divine!. Add 2 (or MORE!) handfuls per serving plate to get those medicinal veggies/herbs in! Mix all together. Also, if you are re-heating it, add in more veggies, always.

Pair with basmati rice.

Directions: Saute onions, garlic and ginger for a few minutes in ghee, EVOO or coconut oil. Add Coconut milk, curry paste, turmeric, pepper and chickpeas and let cook on low heat for 15 minutes. If you wanted to add any veggies, go for it! Let cool for a few minutes before serving. Garnish with an abundance of greens and herbs as described above. Add sea salt to your liking.

With gratitude & love,

Christine and Stephanie