Inspired by butter and korma curries, this Creamy Chickpea Curry is quick and easy to prepare and has loads of flavour.
Chickpeas, (also known as garbanzo beans in some parts of the world), are a noteworthy source of plant-based protein, especially when combined with quinoa or high-quality grains. The high fibre content is said to help lower cholesterol and improve blood sugar levels. Chickpeas are, therefore, an excellent addition for those with diabetes or insulin resistance.
Ginger is an essential part of the flavour. Although ginger is known for its aromatic and culinary properties, ginger has long been revered for its medicinal value. As far back as 2000 years ago, ginger has been used to alleviate gastrointestinal stress.
Be sure to use fresh curry powder. Spices contain volatile oils that leach out over time (which is why they lose their aroma and taste). It also means they are losing many of their health benefits. Fresh is best with spices.
A note about spices
- Consider visiting your local spice stores or ethnic markets. You can usually purchase by weight, which means you buy what you need, so there is no waste. They are also turning over stock frequently, so it’s fresher.
- Purchase whole spices and grind them yourself. Grinding releases those potent health-promoting volatile oils quicker, so if you want your spices to last longer – get them whole.
- Avoid buying bulk spices unless you are using them often. You may throw most of it out, which is a pretty expensive exercise.
- If spicy food is something you avoid but would like to try, then this is a great beginner recipe. Use a milder curry powder and build up to something spicier as you become more accustomed. The coconut cream helps tone down the heat and makes the creamy texture of the sauce have a good mouthfeel.
To read more about Spices, read: Spice Essentials
Now enough talk; time to get cooking.