Chickpea Curry in 15 Minutes by Trinity

Submitted by Trinity on Wed, 05/17/2017 - 11:24


One of the most popular requests that I get from my readers for recipes is 'anything quick & easy'. As beautiful as it can be to spend time in the kitchen, most of us either have busy lives or are put off by having to take loads of time preparing our culinary delights. I must admit that my usual daily efforts usually involve making things fast. Being a conscious kitchen foodie however, means  that I don't like to skimp on flavour, quality or delectability.

To fuel my passion for high energy food, I always make sure that I use good, organic ingredients. Everything is totally plant-based too. Eating a healthy, organic, plant-based diet raises my vibration positively, so that I, in turn, can infuse a little bit more of the divine into the world around me. This vibration is important for my spiritual evolution, as it works somewhat like a key to unlock the higher paradigm within me. Read about the Spirituality of Eating A Plant-Based Diet here

So with that in mind, I am delighted to bring you the first in a series of 'Quick, Delicious Conscious Kitchen Dinners'.

Chickpea Curry in less than 15 minutes

First... a helpful video tutorial that I created to show you how easy this is to make. Please do check it out.

Tips for quick cooking...

One of the secrets of cooking food quickly is to select produce that doesn't take long to cook and/or then to chop things really small. In this recipe, I am using leeks and mushrooms, which sauté to perfection in a couple of minutes. If you don't like mushrooms, then just use peas or sweetcorn instead. The sweet potato is sliced, wafer-thin and the chickpeas are pre-cooked. Add in passata (served/strained tomatoes in a a sort of puree), coconut milk and a pre-mixed curry blend - and you can be enjoying this within 15 minutes of getting out your chopping board.

If I see it as a dance it just works to perfection. It's fun, it's light and it tastes delectable.

Chickpea Curry Recipe

  • 1 leek (medium sized)
  • 200g mushrooms (3 large handfuls)
  • 1/2 tablespoon coconut oil (or alternative)
  • 1 small sweet potato
  • 3/4 can coconut milk (1 1/4 cup)
  • 200ml passata (between 3/4 & 1 cup)
  • 3/4 tin chickpeas (1 1/4 cup)
  • 1 teaspoon sea salt
  • 1 heaped teaspoon curry powder (or garam masala)
  • 1/2 inch fresh ginger
  • 10 cardamom pods (optional)
  • Large handful of fresh basil leaves
    1. ***Be sure to check out my video first for a great visual guide on how to make this***
    2. Chop leek and mushrooms into small pieces and sauté for a couple of minutes in the coconut oil.
    3. Whilst leek and mushrooms are cooking, slice sweet potato into wafer-thin slices and then toss in the pan.
    4. Be sure to keep replacing lid on pan, to keep the heat in and allow faster cooking.
    5. Add coconut milk and chickpeas (strain the chickpeas if they are from a can).
    6. Add salt.
    7. Add a heaped teaspoon of your favourite pre-blended curry powder or garam masala. Add more if you prefer a stronger taste.
    8. Finely grate (or crush with pestle & mortar) ginger and mix in.
    9. [b]Optional: [/b]Crush cardamom seeds with pestle & mortar - being sure to remove the pods (optional). Add other favourite spices of choice to the pan at this point (perhaps a bit of chilli or ground coriander etc. - not necessary, but nice to play with if you have time and desire).
    10. This should all cook up within 15 minutes. Tear some basil leaves and mix them in right before serving (to retain their vibrancy and taste).
    11. Enjoy!

I do hope that you enjoy this as much as we do here. Let me know if you try it!
Trinity
x

This recipe originally appeared on my website here: Chickpea Curry in 15 Minutes by Trinity Bourne


22 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Trinity is an integral part of the Openhand Core Team, supporting with the energy processing, design, publication of books and film, and is also the Openhand retreat chef.
Trinity recently published two recipe books:
Trinity's Conscious Kitchen & Angelicious - Food for a New Paradigm.
Find Trinity here on www.Openhandweb.org, and here:
Trinity's Conscious Kitchen Website

It's another great video Trinity - you knock them up as effectively and quickly as you do your recipes!

Inspired by this, I made something similar the other night - not all the ingredients unfortunately, but the basis - and it tasted just great.

Especially for all you people with strong catalytic ray 1 energy, when you switch to a vegan diet, I find it essential to include denser protein based ingredients like chick peas - I'll often include them in my salads, lightly slated and with a little olive oil. It helps embody the stronger energies.

Pulses are important for that too and beans. As are grains like quinoa and millet. All of these considerations are important on the journey of self-realisations.

Thanks so much for all that you do

Open *give_rose*

My pleasure Open. Delighted to hear the It inspired you to make something similar!

Elaine - yay! Inspiring others one bite at a time.

xx