Hello pretty!
I confess, I have fallen back on me spice addiction. So since I am very much about 'sharing is living' today we warm up without having to leave the kitchen with this delicious recipe chickpea and spinach curry, un vegan dish suitable for all stomachs. As always, the version that we are going to prepare is designed for modest pockets and kitchens in a hurry. Relaxed meat puritans, this recipe will amaze you too. If you are unable to not add meat to this recipe, keep calm and put in the pot what you like the most.
Curry again? (you will wonder). You are right. Those of you who regularly read this blog know that I usually share with you recipes that include some of those typified as anticancer foods. Well, if you have done your homework, you will know that the turmeric (essential spice in curry) is the most anticancer food typified to date. Curcumin, an antitumor principle in turmeric, is capable of inhibiting the growth of many types of tumor cells (ovary, breast, colon, liver, lung, pancreas, stomach, bladder, etc).
In addition to slowing the progression of metastases, it induces the autolysis of tumor cells (the suicide of cancer cells), reduces peritumoral inflammation, inhibits factor NF-kappaB, which is the one that protects tumor cells against the mechanisms of our immune system to eliminate it.
The ideal would be to consume at least 5 grams of turmeric per day (half a teaspoon of coffee), but to be absorbed at the intestinal level it must be mixed with a pinch of black pepper and extra virgin olive oil.
There are as many varieties of curry as there are days on the calendar, yes, if you feel the irrepressible instinct to unleash your creative freedom and add some more ingredient (coconut milk, nuts, raisins, yucca, pumpkin…) indulge yourself.
#bonprofit
- 1 pot of cooked chickpeas
- 1 can of whole tomato, peeled
- 2 handfuls of spinach
- Carrots 2
- 1 cebolla
- 1 green pepper
- 1 teaspoon of turmeric
- 1 teaspoon cumin
- 1 teaspoon cury
- shawl
- pepper
- 1 glass of whole grain rice
- We put a liter and a half of water to boil to cook the brown rice. Read the instructions for this rice well because the cooking varies with respect to white rice.
- Meanwhile, in a large pan, poach the previously washed and julienned onion.
- Add the carrot cut into slices and the bell pepper chopped in julienne.
- Sprinkle all the spices indicated in the ingredients section and stir to integrate the juices.
- Chop the tomatoes from the can and add to the pan.
- Add a pinch of salt and pepper.
- We stir and let cook for 5 minutes.
- We open the pot of chickpeas, drain and add to the pan.
- We stir and cook for 10 minutes.
- We add the 2 handfuls of spinach. Stir and cook for 2 more minutes.
- We tested the point of salt and acidity. If the sauce is too acidic, you can add half a teaspoon of ground cinnamon.
- We turn off the heat and reserve until the brown rice is finished cooking.
- We drain the rice and plate.