Chickpea Curry Noodles
Hi friends!
Happy Monday! I hope you are doing well and honouring whatever is arising within you during this more wild time of life. I know that many emotions and energies might come up- and I want to remind you that there is space to feel it all. I am sending virtual hugs to you!
This is one of the most comforting dishes that I make and it hits the spot EVERY time. Not only is it comforting but it is also super easy to master! I hope you love it as much as I do!
Ingredients:
4 Servings
Rice noodles of choice (or rice)
1 Tbsp of olive or coconut oil
1/2 medium onion, diced
1 Tbsp grated ginger
2 roma tomatoes, diced
3 medium carrots or 1 cup, diced
1 head of broccoli, chopped - (I also use the stem by cutting off the sides to get to the middle of the stem which is soft and delicious- you can chop it up and use it too)
1 can of chickpeas, drained
1 can of coconut milk of choice- I use organic everland
2 cups of spinach
1 Tbsp of curry powder
1 tsp red pepper flakes (optional for spice)
salt to taste
pepper to taste
Optional for garnish:
lime
cilantro
Directions:
1) Bring a medium pot to boil for the noodles
2) Bring a second medium pot to medium heat, add oil of choice, diced onion and let them cook till translucent. Add garlic and ginger- cook for a couple minutes.
3) Add the carrots and roma tomatoes and let cook for a few minutes.
4) Add curry powder, red pepper flakes, salt and pepper- let the spices cook for a minute or so, this adds more flavour to the dish.
5) Add 2 cups of water to the pot.
6) Then add the chickpeas and coconut milk. Add broccoli.
7)) Add the noodles to boiling water and follow package directions. Drain and rinse when ready.
8) Let the curry simmer for 10-15 minutes until veggies are tender. Add more water if you want more liquid. Taste to see if you need more salt or pepper.
9) Once the curry is cooked, Turn off the heat and add the spinach and let it wilt.
10) Ready to serve! Serve on top of the noodles and add cilantro and a squeeze of fresh lime.
Enjoy!!