Recipe: Anti-Inflammatory Chickpea Curry
Teri Lyn Fisher
Whip up this turmeric-infused Anti-Inflammatory Chickpea Curry from dietitian Rachel Beller's Power Spicing to dazzle your taste buds while you battle inflammation.
Add turmeric to your chickpea curry for an anti-inflammatory boost with this tasty recipe from Rachel Beller, MS, RDN, that promises to become a dinner staple.
Ingredients (serves 4)
1 tbsp. olive oil, walnut oil, or avocado oil
1 medium yellow onion, chopped (about 2 cups)
1 tsp. peeled and minced fresh ginger
1 1/2 tbsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
2 medium carrots, cut into 1/4-inch rounds (about 2 cups)
1 medium cauliflower head, chopped into florets (about 4 cups)
1 cup green beans, cut into 2-inch pieces
1 medium red or orange bell pepper, seeded and sliced
3 cups cooked chickpeas, rinsed and drained
1 cup unsweetened coconut milk
Sea salt and freshly ground black pepper to taste
1. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and ginger and cook for 3 to 5 minutes, until the onion is softened. Add the curry powder, cumin, and turmeric, and cook for about 30 seconds, or until the spices are fragrant.
2. Stir in the carrots, cauliflower, green beans, and bell pepper, and cook for 5 to 7 minutes more, until the vegetables and spices are well combined. Reduce the heat to low, add the chickpeas, and cover. Cook 5 to 7 minutes more, until the vegetables are tender but not mushy.
3. Remove the skillet from the heat. Add the coconut milk and stir until incorporated. Season with salt and pepper to taste, and serve.
Learn more about boosting immunity and battling inflammation with powerhouse spices turmeric and ginger, plus additional recipes to boot.
Reprinted with permission from Power Spicing, © 2019 by Rachel Beller, MS, RDN. Photographs © 2019 by Teri Lyn Fisher. Published by Clarkson Potter, an imprint of Penguin Random House LLC.