Ginger Chole Curry w/Brown Rice
Feeds: 4
Time: 30 minutes
It’s snowing outside and all I want is some ginger chole curry for the protein and extra spice to keep my body warm. Do you want that? Recipe below for you to make!
Ingredients:
1 can of organic garbanzo beans
1 can of organic tomato sauce
3 diced garlic cloves
½ chopped yellow onion
1/2 jalapeno (add a whole one if you like it spicy)
½ fresh squeezed lemon
1 tsp of freshly grated ginger
small handful of freshly chopped cilantro
3 tablespoons safflower oil (oil of your choice)
Spices:
1 tsp mustard seeds
1 tsp chili powder
½ tsp cumin powder
½ tsp coriander powder
2 tsp garam masala
2 tsp turmeric (great for curing that cold)
½ tsp salt (add a touch more if you’d like)
Additional Ingredient:
1 cup of brown rice
How to make Ginger Chole Curry with Brown Rice?
Step 1: Brown Rice
Add 2 cups of water to a pot on high heat. Wait for the water to boil and then add in a cup of washed brown rice. Wait for 20-30 minutes until the rice is done. While this is cooking – let’s make the Chole!
Step 2:
Heat the oil in a medium pot on medium-high heat. Add in the mustard seeds. When the mustard seeds start making a popping noise in the pot this is your cue to add in the garlic, onion and jalapeno. Stir for about one minute and keep an eye on that garlic and reducing your heat to medium. If it turns brown then it can make your dish taste bitter. Now add in the spices. Stir for about one minute and then pour in the tomato sauce. While you let the spices and sauce marinate for a bit wash your garbanzo beans and add them to the pot. Allow for the ingredients to mix and check on your brown rice. Let the ingredients marinate with an occasional stir for about 10 minutes.
Step 3:
Add in the lemon juice, freshly grated ginger, additional salt if you need it and cilantro for the finishing touch! Place your cooked brown rice into a plate and add the ginger chole on top with some cilantro for garnish. I’ve also added a few chopped yellow bell peppers that I had extra from my salad for an extra crunch.
Enjoy!
Pumpkin Tacos with Mango and Kale
Feeds: 4
Time: 40 minutes
I love pumpkin and tacos so figure why not combine the two. The colors and flavors are so rich and tasty you’ll be asking for seconds.
Ingredients:
½ sugar pumpkin
1 tsp fresh ginger
½ tsp of cinnamon
½ tsp of cumin powder
1 tsp agave (optional)
—
½ diced yellow onion
5 diced garlic cloves
1 jalapeno (add another if you like it spicy)
2 tsp cumin powder
16oz. frozen chopped mixed vegetables (corn, peas & carrots)
safflower oil or macademia nut oil (best for high heat)
handful of chopped cilantro
½ fresh squeezed lemon
white corn tortillas
sea salt
Taco Toppings:
steamed kale with garlic
mango with dulse flakes
avocado with sea salt
goat cheese crumble
2 diced tomato
How to make Pumpkin Tacos?
Step 1:
Preheat oven to 375 degrees. Cut ½ the pumpkin into cubes removing the pulp and seeds. Rub oil and sea salt on it and place onto a pan and into the oven for 30 minutes (or more) until the pumpkin is nice and tender.
Step 2:
While the pumpkin is cooking go ahead and dice up the onion, garlic and jalapeno(s). Once you’ve done that, get a pan, add some oil and on medium heat add in the garlic. Watch and stir the garlic for about 30 seconds. Add in the onions and jalapeno and stir-fry it for about a minute. Now, you can add in the frozen vegetables (corn, peas & carrots) to the mix with the cumin powder and salt. Watch and stir for about 15 minutes and then add in some cilantro and fresh squeezed lemon juice. I like to wait until the end to add in a few diced tomatoes, so the veggies do not become watery.
Once the pumpkin is cooked. Take off the rind. Now, stir-fry the pumpkin on medium heat in some oil with ginger, cinnamon and cumin powder. If the pumpkin needs it then add in a little agave to sweeten it up.
Step 3:
Warm up the tortillas by getting a pan. Add some oil and then flip the tortillas on high to medium heat until they are cooked the way you like it.
Step 4:
Add the veggies and pumpkin into the tortilla and some goat cheese crumble. Then you have the luxury to add in any toppings you like to. We added avocado, mango, tomatoes and steamed kale. to make a tasty massive taco. The colors and flavors remind me of California.
Enjoy!