So in this post I wanted to share with you my infamous Chickpea curry to reduce stress. Alright so maybe it’s not infamous but every time I make it and post it on my social media pages it received tons of likes and shares and a number of people always ask how to make it. So I thought, why not put together a post for everyone to see and share with their friends.
How Does it Reduce Stress?
So first of all let me tell you why this post is titled chick pea curry to reduce stress. Unfortunately many recipes call for toxins and preservatives, you have pre-made curry, you have sauces and flavors that really do put more stress on our bodies, so that’s number one this recipe will actually help you reduce stress on your body. There is absolutely no toxins, chemicals, preservatives or msg in any of the ingredients here. In fact, you’ll find some of what I use homemade which makes this recipe cleaner and taste even better!
And the second major reason this recipe will help reduce stress is because cooking can be stressful; gathering all the ingredients, finding a proper recipe, one that’s easy to follow and understand. So as you’ll soon find out, this recipe is super easy to follow, there are only a few ingredients and I’ll make this post very easy to follow so you don’t have to worry about being stress out when preparing this meal.
And lastly some of the ingredients have ‘stress reducing’ properties. Take turmeric for example, this is commonly known and even take in supplement form for its anti-inflammatory properties; then you have both paprika and cayenne (and even cinnamon) that speed up your metabolism which help burn body fat (that alone is less stressful on your mind and body because foods with toxins actually help your body store body fat, which is counterproductive). And lastly cinnamon is also known to regular blood sugar levels, so as you can tell the list of ingredients has many health benefits, not just the delicious taste that you’ll make yourself!
Let’s Get Started!
Depending on the grain or seed you’ll be using you’ll want to start with this. If we use rice for example, rice usually takes a while to cook so be sure to start your rice right away. Rice is cooked as a 2:1 ratio, 2 cups of water to 1 cup of grain (I actually use 3:1 ratio, because I don’t like crunchy rice). If you’re using a base of something like quinoa, this take a significant amount of less time, however I still recommend you start your grain or seed (quinoa is actually a seed), at the beginning so it’s ready and waiting for your chick pea sauce.
The very first thing I do is put about a tea spoon of coconut oil in a ceramic pan (be sure not to use teflon pans that will only reduce the quality of your food and flood your dish with toxins). Then I thinly chop: ginger, onions, turmeric, garlic and let that sautee in the pan while I’m prepping my other part of the meal.
While ginger, garlic, turmeric and onions are sauteing, I am steam cauliflower (I don’t always put cauliflower in this dish but it adds nutrients, texture and flavor. Be sure to soak and wash your cauliflower before steaming. And be sure to steam, you’ll lose most of the nutrients in the water if you boil it). After my cauliflower is done or cooked as much as I like it which is still crunchy, I put it on a cutting board to chop up, but we’ll come back to it in the next step.
So usually while my cauliflower is still steaming I am preparing the canned tomoates for the sauce. Personally I have the luxuary of having some wonderful friends who can their own tomatoes and share them with me, so I’m able to use homemade canned tomates. If you’re not able to use homemade you can still use canned tomates from the grocery store just make sure to read the ingreients. Lower quality companies try to hide numerous toxins which could either be for flavoring or preservative.
Crack your cans open, drain the water (I like to reuse mine) and toss in the pan that you are sauteing with. Let the flavors the mix together, and in this step you’ll also let whatever water is left cook down so you have a thicker sauce. Be sure to simmer on low otherwise you’ll have a stove (and shirt) full of splashed tomato sauce.
In this step we’re going to add our spices! This step could be the most significant in the whole prep. You’ll notice I don’t offer specific measuring numbers and there’s a reason for that. Everyone has different preferences, some people like more curry, some people like more spice. I’ll tell you what I do and you can be your own artist. You should know, you’ll need to make this a few times to get the flavor right (at least for your taste buds).
I use Cinnamon, Paprika (or cayenne pepper), and cumin (and I use Turmeric powder as well if I don’t have any fresh in the house). Now personally I don’t like much cumin, so I put a very little amount in (just a dash), I’m not a big fan of turmeric either which is why you’ll notice the end color is more red than orange, so again just a dash but a little more than cumin, and lastly I add cinnamon. To me cinnamon is the secret ingredient. I at least double the amount of cinnamon I put in compared to cumin, turmeric and paprika.
After that you’ll add the chopped cauliflower. This is an important step too, make sure you give your cauliflower enough time to absorb the flavor of whatever you’ve combined in your pan.
The last step is to add the chick peas. There’s a number of ways to do this, you can soak your own chick peas over night or you can buy store bought. If you’re buying from the grocery store, once again you’ll need to read the ingredients to see what they actually put in for preservatives, which is why it’s best to soak your own. I understand soaking your own takes much more time and effort so feel free to use a can, again just make sure to check the ingredients.
An important step many people miss, is to rinse your chick peas in a colander before you use them. You’ll notice a foam substance coming off them which happens in the canning stage. Many people experience gas or bloating when eating chick peas or canned beans, this rinsing will significantly reduce gas and bloating.
When your sauce is ready, add your chick peas, stir around to heat and absorb some of the flavor.
Now with everything prepared and ready to go, here is your final step and it’s an easy one. All you do is make a bed of rice or quinoa (or whatever grain or seed you decide to use) and place your delicious chick pea curry on top. Here is the final product below:
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