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I love Indian food and am starting to experiment with cooking more of it. For some reason cooking Indian food is intimidating to me. I think it’s because of all the spices that we Americans aren’t super familiar with. Plus, I’m always afraid it’s not going to taste as good as my favorite Indian restaurant here in Denver.

However, making a simple curry dish is so very easy and it’s really good for you. The main spice in curries and a lot of Indian seasonings is turmeric. Turmeric is what gives the yellow dishes their color (it has been called Indian saffron). Turmeric is also incredibly good for us. The main benefit is that it is an anti-inflammatory. Studies are being conducted to see if it can benefit Alzheimer’s disease and arthritis. The interest in this spice is rapidly increasing because of the potential benefits to various diseases.

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Curried Chickpeas

Making a simple curry dish is so very easy, and it’s really good for you.

Ingredients

1 large sweet onion
1 can organic diced tomatoes
1 can organic chickpeas (also known as garbanzo beans)
1 can coconut milk (I prefer Aroy-D)
1 tbsp. crushed garlic
2 tbsp. curry powder
1 1/2 tsp. turmeric powder
1 tsp ground coriander powder
1 1/2 tsp. ground cumin powder
1 tsp. red chili flakes
1/2 tsp. sea salt
Cilantro as garnish
Olive oil for sautéing

Instructions

Saute the onions and garlic together until lightly browned.
Add the chickpeas, tomatoes, and coconut milk stir together.
Add spices and stir. Bring to a gentle simmer and then reduce heat to low and cook for 20-25 minutes.
Taste for salt.
Serve as is or over rice.
You can also add shredded or chopped chicken for a heartier main dish, but I find it’s plenty filling without meat!