A hearty vegetarian meal, packed with flavour and topped with blistered Shishito Peppers.
Shishito peppers are small, green peppers from Japan. Similar to a Spanish Padron pepper or a skinny Jalapeño, but nowhere near as spicy, except maybe for the odd one.
We like to serve this curry with Basmati Rice.
Turmeric Chickpeas with Spinach and Shishito Peppers
If you prefer a little heat with your curry, add 1/8 tsp. cayenne. We have little ones in mind so tend to keep things fairly mild.
Ingredients
- 4 TBSP olive oil divided 0 CHO
- ½ cup (60 gr) red onion, chopped 5 CHO
- ½ tsp. cumin 0 CHO
- ½ tsp. salt 0 CHO
- ½ tsp Madras curry powder 0 CHO
- ½ tsp. pepper 0 CHO
- 1 tsp. turmeric 0 CHO
- 2 TBSP Tomato Paste 4 CHO
- 1 540 ml can chick peas, rinsed and drained (362 gr/2 cups) 66 CHO
- 1/3 cup Aroy-d unsweetened coconut milk 2 CHO
- 1 cup stock 0 CHO
- 113 gr spinach 2 CHO
- 120 gr cauliflower 3 CHO
- 2 TBSP fresh lime juice 0 CHO
- 100 gr Shishito peppers 3 CHO
- Cilantro to garnish 0 CHO
TOTAL CHO 85 CHO
- TOTAL WEIGHT 760 GRAMS
- 85 CHO DIVIDED BY 760 GRAMS = .111 CHO/GRAM
- ½ CUP = 123 GRAMS (.111 CHO x 123 GRAMS) 13.65 CHO/1/2 CUP
- *BASMATI RICE CHO IN ADDITION TO CURRY
Instructions
- You will need two skillets for this dish, in addition to cooking the rice. One fairly deep skillet for the curry and a smaller cast iron one for the peppers.
- We find it is best to prep before starting to cook, weighing and measuring can take some time.
- Place all spices in a small dish and set aside.
- Heat 2 TBSP olive oil in the deeper skillet and add the onion. Sauté until translucent, about 5 minutes without burning.
- Next add the spices and tomato paste. Cook for about 2 minutes until the tomato paste deepens in color.
- Add drained and rinsed chickpeas and stock. Bring to a boil, reduce heat and simmer with lid mostly covered for 25 minutes. Sauce with reduce by half.
- Add cauliflower and coconut milk. Return to a simmer for 5 minutes before adding the spinach. Cook spinach down with the lid on.
- Add the lime juice just before removing from heat.
- Meanwhile when cauliflower and coconut milk go in, heat the remaining 2 TSP olive oil in the smaller skillet. Blister the Shishito peppers, turning occasionally until cooked through. They will look a bit wilted and charred.
- Serve rice, curry and peppers separately or family style. Garnish with chopped cilantro.
