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Chickpea Curry Nourish Bowl

This chickpea curry nourish bowl makes for a simple weeknight dinner. Packed with a flavorful Indian chickpea curry, fresh vegetables, and healthy nourishing fats, this bowl can be easily customized based on whatever you have in your fridge.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

CHICKPEA CURRY

  • 1 tbsp coconut oil
  • 1/2 tsp minced garlic
  • 1/2 white onion chopped
  • 1 can of organic chickpeas rinsed well
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1/2 tsp organic turmeric
  • 1/2 tsp ground cinnamon
  • Himalayan pink salt or sea salt, to taste

SPICY CASHEW SAUCE

  • 1/2 cup cashews soak in water for 30 minutes if you don't have a high-speed blender
  • 1/4 cup water
  • 1/4 lime juiced
  • 1/2 tsp paprika
  • Himalayan pink salt or sea salt, to taste

BOWL

  • 2 cups arugula
  • 1 cup red cabbage shredded or sliced thinly
  • 2 avocados cut into halves
  • 1 cup carrots use peeler to make ribbons
  • 1 cup cucumber sliced
  • 2 jalapenos deseeded and sliced (optional

Instructions

TO MAKE THE CURRY

  1. In a large pot over low heat, melt the oil. Once the oil melts, add the garlic and white onion.
  2. Stir occasionally until the onions start to get soft and translucent.
  3. Add chickpeas, paprika, cumin, turmeric, cinnamon, and sea salt.
  4. Add 1/2 cup of water. Stir until the cauliflower is well coated.
  5. Increase the heat to medium and cover. Cook for about 30 minutes, stirring occasionally.

TO MAKE THE CASHEW DRESSING

  1. While the chickpea curry is cooking, prepare the dressing. In a blender, add cashews, 1/4 cup water, lime juice, paprika, and salt.
  2. Blend until smooth and creamy. Set aside.

TO ASSEMBLE THE BOWL

  1. Divide the arugula among the bowl. Top each with chickpea curry, red cabbage, avocado, carrot ribbons, cucumber slices, and jalapeno slices.
  2. Drizzle with spicy cashew sauce. Enjoy!