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Eat Well Jan. 15. 2019
Eat Well

1-pot Chickpea Curry with Turmeric Rice

Jan. 15. 2019
Eat Well
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

This post was in partnership with the New Chapter Inc. — we only partner with brands that are NS approved and all our opinions are authentic and remain our own.

Chickpea Tomato Curry with Turmeric Rice is a hearty vegetarian-friendly entree that’s sure to be a crowd-pleaser.

Whether you’re a newbie to healthy eating or a seasoned health enthusiast, you’re going to love this easy Chickpea Tomato Curry with Turmeric Rice dish made with warming spices, including our favorite here at NS, turmeric.

If you’re ever looking for a warming, comforting, nourishing, and filling meal that’s made in about 20 minutes, then look no further. This Chickpea Tomato Curry with Turmeric Rice is a great entree dish to make on the weekends for plenty of leftovers for a quick lunch the next day.

The great thing about this entree recipe, it’s made as a vegetarian meal so you can explore hearty plant-based recipes, but also you can add additional proteins as you like. Either way, I think you’re going to love this one!

Another tip upon serving is to garnish this with a fresh squeeze of lime and fresh chopped parsley for a boost of flavor and as another boost of vitamin C. Vitamin C can help your body absorb plant-based sources of iron, which is found in chickpeas.

Not only is this recipe delicious and incredibly easy to make, but it also packs a nutritional punch. The chickpeas are a good source of plant-based protein and turmeric contains antioxidants that have been shown to help reduce cell damage.

Stripped

Antioxidants:

The compound in turmeric that gives it its yellow hue is called curcumin. This compound is a strong antioxidant that has been shown to have powerful anti-inflammatory properties. Powerful antioxidants like the ones found in turmeric may help reduce the risk of diseases.

Try the Fermented Turmeric Booster Powder by New Chapter, they take great care with the quality of their products which contribute to overall health and taste great in this recipe.

Why fermented? The fermentation of the Turmeric Booster Powder helps to unlock immune-boosters called beta glucans. Beta-glucans help enhance the immune system and fight inflammation which works with the turmeric to help support heart and brain health. New Chapter ferments their nutrients to make them more vital and available and something your body can actually absorb.

Lycopene:

Lycopene is a carotenoid, the most notable and highly studied antioxidant when it comes to tomatoes. The compounds in tomatoes, lycopene, in particular, have been linked to helping fight a variety of cancers (1), help improves circulation, decrease high blood pressure (2), reduce cholesterol (3), reduces cardiovascular risk (4), and reduction in metabolism syndrome (5).

Magnesium:

The chickpeas in this recipe contain magnesium, which is an important mineral in our body and plays a key role in 300 cellular functions in the body including muscle function, protein synthesis, blood sugar control, and blood pressure regulation.

It’s also been shown to help decrease PMS, headaches (such as migraines), and can be used to help relax digestive muscles which can reduce constipation.

Healthy Fats:

The coconut milk in this recipe provides healthy fats that help store energy, as well as insulate our bodies and protect our vital organs. They also help us digest fat-soluble vitamins such as A, D, E, and K to keep our brains, cells, hormones, tissues, hair, skin, and nails healthy, and provide the structural component to many cell membranes which are essential for cellular development.

Still scared of fats? The fat contained in this recipe has its health advantages. It contains mostly medium chain triglycerides (or MCT), which your body digests better and uses more easily for energy. You can read more about healthy fats here.

Protein:

You’ll get a nice boost of plant-based protein from the chickpeas in this recipe. Proteins which break down into different amino acids, are needed by every single cell in our body and work to keep our bodies healthy by providing energy, hormonal production, immune health, enzymes, storage/transportation of other molecules, turning off certain hunger hormones, rebuilding tissue and muscle and maintaining lean body mass (hello muscle).

It’s the one macronutrient I give a little bit more love and attention to when coaching clients – making sure they have enough and the right mix of carbohydrates and healthy fats to support their goals and health.

The Recipe

Serves 4-6

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Ingredients

2 tablespoons olive oil
1/2 cup diced red onion
4 cloves garlic, minced
1 15-ounce can organic tomato puree
2 tablespoons tomato paste
1/2 tablespoon maple syrup
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons chili powder (or 1 teaspoon red pepper flakes)
1 teaspoon ground cayenne
1 tablespoon New Chapter Fermented Turmeric
2 15-ounce cans cooked chickpeas (rinsed and drained)
1/2 15-ounce can organic coconut milk
Fresh black pepper

For the rice:

1 cup basmati rice
1 tablespoon New Chapter Fermented Turmeric
Pinch of sea salt
½ cup chopped fresh parsley

Instructions

Step One

In a large skillet on medium heat, add the olive oil and onions. Cook until fragrant and the onions become translucent, about 10 minutes.

In the meantime, cook the rice which will take about 10 minutes. Use the package directions for whatever type of rice you’re cooking—it’s recommended to use basmati with this recipe and instead of water, use vegetable stock for added flavor and add the New Chapter Fermented Turmeric Booster Powder here. Cook until the rice is fluffy and it will turn a beautiful bright yellow.

Step Two

Add garlic, tomato puree, tomato paste, maple syrup, and all seasonings (cumin, paprika, powder, cayenne), and stir until combined.

Step Three

Add rinsed and drained chickpeas, coconut milk, and adjust sea salt and black pepper to taste. Let cook for 10 minutes.

Step Four

As the rice finishes cooking, toss the rice in the juice of one fresh lime, sea salt, and chopped parsley and adjust any seasonings to taste.

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the pantry.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

What’s your favorite entree to make that makes great leftovers? Have you tried making flavored rice recipes like this?

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