Lovingly known as “train wreck” in my house, this one skillet curry can have heat or be more mild, depending on your kids’ palates. I’ve written it here as moderately hot. The ground beef makes it more savory and nutritious, but it is also delicious if the meat is omitted, making for a nice vegetarian option.
Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Heat olive oil to medium in a large skillet. Iron works well for this recipe and will boost iron in the food.
Add minced garlic and chopped onion, heating gently until clear. Do not brown or burn. Then add chopped pepper and continue to saute over medium heat.
Blend the dry spices in a small dish or bowl, except for salt and pepper. Add to skillet. Stir to coat onions, garlic, and peppers thoroughly. Simmer covered for 2 minutes, stir occasionally.
Next add the ground beef. Stir to blend well with the vegetables and herbs. Cook on medium heat til beef is browned.
Add canned tomatoes, tomato sauce, curry paste, salt, and pepper. Stir to blend well. Cover and let simmer x 15 minutes, stirring occasionally.
Reduce heat to low. Add drained chick peas and stir to warm and blend. Adjust spices as you like. Cover and simmer another five minutes.
Ladle over (gluten free) penne pasta, rotini, spirals, zucchini zoodles, or with GF focaccia bread (such as Chebe brand focaccia mix). Sprinkle on chopped cilantro for garnish if desired.
Don’t be daunted by the longish ingredient list – it’s mostly spices, which are worth picking up at a better bulk spice shop. Turmeric, curry, and cumin give immune supportive compounds and warming flavors to this recipe, so feel free to use them liberally, along with healthful garlic and ginger. Once the chopping is done, this recipe is a one pot dinner that is easy to make. Serve with rice, quinoa, or cauli-rice. Vary the vegetables in this dish as much as you like. Another good combination is to use sweet potato with chard or beet greens, or orange or yellow bell pepper with breadfruit. Options are as varied as your imagination!
Mix powdered dry spices: Cumin, curry powder, turmeric root, salt, and paprika and set aside.
Melt coconut oil in large skillet that is 3-4 inches deep. Add minced onion, garlic, ginger root, and turmeric root, and cook on medium heat until softened but not brown.
Add tomatoes and chicken broth, and turn up heat to bring to a steady simmer. Add potatoes. Option: You may instead microwave your chopped potatoes until soft, then add them to the skillet, to make this part faster.
Add green beans, coconut milk, and chicken. Simmer for 10 minutes.
After 10 minutes, add dry spices, red curry paste, and honey or coconut sugar. Mix well, and continue cooking for 10 more minutes.
Just before serving, add cilantro and stir through. Serve curry over rice or quinoa.
