Once upon a time curry was believed to have healing qualities. Many people felt curry that curry was good for the brain and digestion. It helped them to feel fuller for longer and they also thought it had antibacterial effects as well. Now science has proved these to be true.
More studies into humans eating curries are needed but the effects of meals like this one can be very effective in the human body. Although curry only contains a small amount of spices they can still have a powerful effect on the body. We love a curry especially when the seasons are changing.
At this time of year I find spices very helpful for the immune system. By putting the spices in a curry I feel like I’m eating my medicine. It’s a simple but largely effective way to protect myself against those winter bugs. We really enjoyed this dinner and we hope you enjoy it too.
What are your favourite combinations of spices? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Large bowl
- Stirring spoon
- Dried chickpeas x 200g
- Onion x 1
- Carrot x 1
- Butternut squash x 200g
- Spinach x 200g
- Coriander x 1 large handful
- Bone Broth or vegetable stock x 200mls
- Coconut cream x 200ml
- Malasa spices or garam masala x 1 – 2 tsp
- Mild chili powder x 1 tsp
- Ground cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Salt and pepper x 1 tsp
- Pour the dried chickpeas in a bowl and cover with water.
- Put the chickpeas in the fridge overnight.
- The next day, put the chickpeas into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat.
- Add in the baking powder.
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and drain the excess water through a colander.
- Peel and slice the onion and garlic.
- Peel the butternut squash and carrot.
- Next cut these vegetables into 1/2 centimetre pieces.
- Place all of these vegetables including the chickpeas into the slow cooker pot.
- Pour the coconut cream, vegetable stock or bone broth.
- Sprinkle over the masala spice mix, mild chili powder, ground cinnamon and dried mixed herbs.
- Add in salt and pepper to your tastes.
- Stir everything until it’s all well mixed together.
- Put the slow cooker on high for 4 hours or on low for 8 hours.
- Ten mintues before the end of the cooking process remove the lid and add in the spinach.
- Mix the spinach into the curry until it has all wilted down.
- Cook a grain of your choice.
- Then serve and enjoy.
Chickpea Masala Curry was a delicious meal that my husband Howard, son Ted and I enjoyed. Chickpeas are a fantastic meat substitute that everyone in the family can enjoy. All of the ingredients in this dish are freezable as well. Therefore you could make a big batch and freeze the leftover for another occasion. The meal is also very tasty the next day for lunch too. However you decide to eat this dish, as always, please enjoy. Thank you xxx