Green Chickpea Curry

I love easy meals that are nourishing in the very best way.

This green pasta curry is delicious, very easy for Ayurveda beginners and super quick to make.

To save time, I have used a special spice mix called “Tri-Dosha Curry”. Its ingredients are coriander, turmeric, fennel, ginger, pippali, fenugreek seeds, basil, cumin, mustard seeds. You can find the spice mix here, Rosenberg Ayurveda was so friendly to let me experiment with their organic spice blends and I really like them so far. This blend is very easy to use, even if you have never cooked any Ayurvedic dishes. Plus it’s handy, if you are traveling or in case you don’t have all the spices at home and don’t want to buy them at once.

Besides balancing all three doshas and the amazing healing properties of the spices in the “Tri-Dosha Curry” mix, cumin is perfect for this dish, as it counterbalances the side effect chickpeas have on our bodies. Therefore, this meal can also be consumed by people with a lot of Vata. Although, I always recommend to talk with your Ayurvedic Counselor of trust, if you have any health issues.

Find out more about chickpeas in a former recipe by clicking here. 

This curry is not only perfectly balanced because of the spices, but also because of the other ingredients used. Broccoli is extractive (detoxifying your system), while zucchini is augmenting (building bodily tissue). All legumes, including chickpeas are extractive, while grains (pasta) are naturally augmenting.

In order to live a life in balance we need both, but even a bit more augmenting food. This will not only keep your body, but your mind balanced as well.

This recipe makes 2 portions and takes about 15 minutes to make. For this recipe, you will need following:

INGREDIENTS

-       1 tbsp ghee

-       2 tsp “Tri-Dosha Curry” spice mix by Rosenberg Ayurveda

-       1 cm ginger, grated

-       480 g chickpeas

-       1/2 broccoli

-       1 zucchini

-       1 cup coconut milk

-       2 tsp rock salt

-       pinch black pepper

-       dash of lemon or lime juice

-       100 g vegan fusilli pasta (you can also use quinoa or basmati rice instead)

INSTRUCTIONS

Soak and cook the chickpeas before, as seen in this recipe.

Wash and chop the veggies.

Heat the ghee and add 2-3 teaspoons of the spice mix “Tri-Dosha Curry” and add grated ginger.

Roast slightly until the aroma arises, then add the vegetables and the chickpeas, as well as the coconut milk.

Cook until tender and add the salt, pepper and squeeze of lemon or lime.

Meanwhile start cooking pasta – or you might omit and use quinoa or basmati rice, depending on your taste and what you have home. I used vegan pasta in this recipe, because it is fastest and I craved pasta.

From an Ayurvedic perspective, freshly made pasta would be best, or quinoa or basmati rice, as they have more prana.

Garnish the curry and pasta as you like, here I used a few leaves of arugula, you may want to use spinach or herbs like parsley or cilantro. Cilantro in the summer is perfect as it is slightly cooling and balances all three doshas, just like the spice mix.

I hope you will enjoy making this at home!

Much love,

Lisa

PS: This article was created in collaboration with the Rosenberg Ayurveda Health and Spa Center. Many thanks for the great products, I love experimenting with them! My opinion is always 100% genuine and honest, it is not purchasable. Therefore, you can trust in all my product evaluations.