Carbohydrates and I have always had a love-hate relationship. When I was younger I became afraid of them because I thought they would make me gain weight. Then, when I started taking care of my diabetes I completely avoided carbs out of fear of my blood sugars being too high and not being able to control them. This was extremely dangerous as my blood sugars would be running too low at times and my energy and mood levels also declined as a result of this. I have learned that balance is key in all aspects of life, including eating carbohydrates and the right kind. Carbohydrates are essential in that they fuel the body, provide stability for the digestive system and play an important role in the functioning of internal organs, the nervous system and muscles. As important as carbohydrates are, so is the quality of carbohydrates and eating the right kind. This is a recipe packed with “good” carbs, including chickpeas and quinoa, which both fall low on the glycemic index. Together, chickpeas and quinoa also offer a good amount of protein.
My Chickpea Quinoa Cauliflower Turmeric Curry recipe is filled with essential nutrients and a burst of flavour with garlic, turmeric, coriander, cumin and ginger!
- 1 head of cauliflower
- 1 cup quinoa
- 2 cups water
- 400g can of coconut milk
- 400g can of chopped tomatoes
- 3 garlic cloves, crushed
- 3 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 cups spinach
- 400g can of chickpeas, drained and rinsed
- Cut the cauliflower into bite sized pieces and set aside.
- In a large pot over high heat, stir together the quinoa, water, coconut milk and tomatoes. Then add the garlic, turmeric, coriander, cumin and ginger.
- Bring to boil, reduce the heat to a simmer for 10 minutes.
- Add the spinach, chickpeas and cauliflower to the pot and simmer for another 7 minutes until the cauliflower is tender. Enjoy!
Recipe adapted from Deliciously Ella.