Alkaline Chickpea Korma
Chickpea Korma Alkaline Chickpea Korma with Brown Rice
This week’s Recipe for the Weekend is a hearty and nourishing dish: Chickpea Korma with Brown Rice.
This recipe is one of my favourites because it combines the warm, comforting spices of a traditional korma (which I absolutely LOVE) with the nutrient-packed goodness of chickpeas, tofu, and fresh alkaline veggies.
As with all of my recipes, it’s quick, easy, and highly alkaline. It’s also a perfect for bulk making as it freezes really well.
Plus it’s a high in protein and fibre with 29.3g of protein and 29g of fibre per serve.
NOTE: if you’re looking to make sure you get enough protein on an alkaline diet, check out my brand-new guide here.
Why This Recipe Is So Alkaline-Nutrient-Dense!
Chickpeas are the star of this dish, providing a rich source of the plant-based protein and fiber.
They’re excellent for supporting digestion, keeping you full, and stabilizing blood sugar levels.
Paired with the creamy coconut milk and vibrant vegetables like spinach, zucchini, and carrots, this meal delivers a powerhouse of vitamins, minerals, and antioxidants to support your overall health.
And remember – the satiation equation (protein+fibre+fat = full for a long time) and this recipe contains all three in healthy abundance.
Benefits of The Chickpea Korma Recipe
- Supports Digestion: The fiber in chickpeas and vegetables helps promote a healthy gut.
- Balances Blood Sugar: The combination of fiber, protein, and healthy fats helps maintain steady energy levels.
- Anti-Inflammatory: Turmeric and ginger are packed with anti-inflammatory properties, supporting your body’s natural healing processes.
- Quick and Simple: Ready in under 30 minutes, this recipe is perfect for busy days.
Alkaline Chickpea Korma
Ingredients
Ingredients 1 tbsp coconut oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric powder
1/2 tsp ground cinnamon
1/2 tsp chili powder (optional)
1 cup canned coconut milk (unsweetened, full-fat)
1 1/2 cups cooked chickpeas (or 1 can, rinsed and drained)
1 medium zucchini, diced
1 medium carrot, sliced
1/2 cup fresh spinach leaves
200g firm tofu, cubed
1/4 cup fresh cilantro, chopped (for garnish)
1 cup cooked brown rice
Instructions
- Heat the coconut oil in a medium-sized skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and translucent.
- Stir in the cumin, coriander, turmeric, cinnamon, and chili powder (if using). Toast the spices for 1 minute to enhance their flavor.
- Pour in the coconut milk and mix well. Add the chickpeas, tofu, zucchini, and carrot. Reduce the heat to low, cover, and let it simmer for 10-12 minutes until the vegetables are tender.
- Add the spinach leaves and let them wilt for 2-3 minutes. Adjust seasoning with Himalayan salt and pepper if desired.
- Serve the korma over the cooked brown rice and garnish with fresh cilantro.
Extra Tips for Your Chickpea Korma
- Add More Greens: For an extra nutrient boost, toss in additional greens like kale or Swiss chard during the last few minutes of cooking.
- Spice It Up: If you enjoy heat, add a pinch of cayenne pepper or a diced chili along with the other spices.
- Meal Prep Friendly: This chickpea korma freezes well. Make a double batch and store portions in the freezer for quick and healthy meals during busy weeks.
- Protein Boost: If you want even more protein, you can serve the chickpea korma with a side of roasted edamame or sprinkle hemp seeds on top (my fave).
- Flavor Enhancer: Squeeze a little fresh lime juice over the korma before serving for a burst of tangy freshness or cook with some torn kefir lime leaves.
