Creamy Chickpea Curry
This Creamy Chickpea Curry is not just a comforting, hearty dish—it’s also packed with powerful, health-boosting ingredients.
Health Benefits of Astragalus Root Powder
Astragalus is an adaptogenic herb, traditionally used in Chinese medicine to enhance immune function, reduce inflammation, and increase resistance to stress. In this recipe, Bare Organics Astragalus Root Powder adds more than just a nutritional boost—it may help the body manage fatigue and provides a natural way to enhance your energy levels and overall vitality.
The Power of Turmeric
Bare Organics Turmeric Root Powder is another star ingredient. Turmeric contains curcumin, a potent antioxidant and anti-inflammatory compound that has been shown to support joint health, reduce chronic inflammation, and improve heart health. It also adds a warm earthy note to the dish not to mention the pretty color.
Other Nutrient-Rich Ingredients
Chickpeas provide plant-based protein and fiber, making this curry filling and heart-healthy.
Butternut squash is a rich source of vitamins A and C, helping to boost immune function and improve skin health.
Baby greens like spinach or kale are packed with vitamins and minerals, including iron, calcium, and folate, contributing to better digestion and overall health.
Coconut milk not only gives this dish a creamy texture but also provides healthy fats that are beneficial for brain function and energy.
In short, this curry is the perfect balance of nourishment and flavor, with warming spices like garam masala and curry powder that bring everything together in a delicious gluten-free, dairy-free meal.
Creamy Chickpea Curry
Ingredients
- 1 tablespoon coconut or olive oil
- 1 red onion , diced
- 3 cloves garlic , minced
- 1 -2 Fresno chilis , seeded and thinly sliced – optional, for extra heat
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 tablespoon yellow curry powder
- 1 teaspoon Bare Organics Turmeric Root Powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (14 ounce) can full-fat coconut milk
- 1 (15 ounce) can fire roasted tomatoes, undrained
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 cups chopped butternut squash
- 3 scoops Bare Organics Astragalus Root Powder
- 2 cups baby greens such as spinach or kale
- Cooked rice , for serving
- Chopped fresh cilantro , for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, chili if using, ginger, garam masala, curry powder, turmeric, salt, and pepper. Cook, stirring until fragrant 1- 2 minutes.
- Add the coconut milk, tomatoes, chickpeas, butternut squash, and astragalus powder. Bring to a simmer, cover the pan, reduce heat, and let simmer for 10 – 15 minutes or until the squash is tender. Stir in the baby greens and cook until wilted.
- Serve over rice with cilantro if desired.
Nutrition
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