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Chickpea and Leafy Greens Curry

Ingredients

  • 1 cup cooked chickpeas (soaked, rinsed, boiled)
  • 2 tbsp mustard oil
  • 4 cups roughly chopped baby spinach
  • 1/3 inch peeled and chopped ginger
  • 2 tbsp finely chopped cilantro leaves
  • 1 tsp ghee
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • small handful soaked and rinsed cashews (optional)
  • mineral salt to taste
  • half lemon juiced

Directions

  1. Warm mustard oil in a medium-sized pot on medium-low heat, then add spinach, ginger and cilantro. Cook for five minutes then turn off the heat.
  2. In a small pan, warm the ghee. Add coriander and cumin seeds and-stir fry for 2 minutes. 
  3. Add the spices to the spinach mix. Add some water and mash the mixture with a potato masher to make a thick paste. 
  4. Now add the chickpeas and bring the mixture to a boil.
  5. Add the soaked and rinsed cashews if using. 
  6. Add lemon juice and mineral salt to taste. Stir well and remove from heat.
  7. Serve warm and enjoy! Dish can be served on its own, over rice or with chapatis/tortillas. (Millet roti will be the most kapha balancing bread option).

Notes

This dish can be enjoyed on its own or over a grain of choice, or with roti/chapatis/tortillas.

Barley, millet and quinoa will be balancing grain options for kapha dosha. 

Millet roti will be the most kapha-balancing bread option. 

Dosha Type

K-Pn V+

This dish is reduces kapha dosha and is wonderful in the spring season. 

Chickpeas are light and astringent balancing kaphas heaviness. Greens are also detoxifying. The spices increase metabolism and the address citrus adds lightness and flavour. 

For late spring replace the mustard seed oil with ghee. 

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