curry Archives - Page 2 of 2 - My Whole Food Life

Chickpea Curry Lettuce Wraps

July 1, 2014May 27, 2017 Melissa King 38 Comments

Chickpea Curry Lettuce Wraps. I love curry dishes. Do you? Last night I got the idea to do a chickpea curry. I already have a pumpkin coconut curry on my blog.

Since I love chickpeas, I really wanted to include chickpeas in a curry dish. That is how these healthy lettuce wraps were born.

I decided to put my chickpea curry in lettuce wraps. So I sent my husband to the store for romaine lettuce. He came back with this red leaf lettuce you see pictured.

I think the red leaf lettuce worked fine, but I wanted to let you all know my original vision was a romaine lettuce wrap.

Honestly, I think this chickpea curry is great on it’s own, or in the lettuce wrap. It’s a great way to get some turmeric in your diet too. This dish is vegan and gluten free. I hope you enjoy it.

Curried Kidney Beans and Corn

February 1, 2013June 20, 2014 Melissa King 6 Comments

This is a dish that my husband and I have been making for a long time. In fact, we made it so often, that we got tired of it for awhile. We also did that with our Black Bean Veggie Burgers. We decided to make it again because it had been months since we last had it. If you are thinking about trying something different, I suggest you give this one a try. It would be a great dish for you to test out whether you like curry and tumeric.

This is also very inexpensive and easy to make. It makes a fairly good amount too. Just a warning though, tumeric will stain, so make sure to use cooking utensils that are not white. I made that mistake and now mine is yellow. 🙂

Curried Kidney Beans and Corn

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Prep Time 10 min Cook Time 30 min

Ingredients

3 cups kidney beans
2 T coconut oil
1 onion diced
3-4 garlic cloves
1 1/2 cups corn (I used frozen non GMO)
1/2 T tumeric
1/2 T curry powder
sea salt to taste

Instructions

In a food processor, mix the onions and garlic.
Once chopped well, transfer to a large pan with oil and cook the them down a bit. About 5-7 minutes.
Once onions and garlic are cooked a bit, add in the beans, corn, spices, salt and about 1 cup of water.
Bring to a boil.
Once boiling, turn down, cover and simmer for about 20-30 minutes or until all the water has been boiled off.

by Melissa King

Recipe Notes

You can eat this alone, add it to rice or even top it with some tofu or meat if you are an omnivore. Super easy and healthy.

Pumpkin Coconut Curry

December 13, 2012July 5, 2014 Melissa King 23 Comments

This pumpkin coconut curry is a little on the rich side, but it is good! We have been wanting to do a curry recipe for a while and when we had some leftover coconut milk this week, we knew we had to try. It is really yummy!

This pumpkin coconut curry is great for this time of year. Especially if you have leftover pumpkin in the freezer like we do. We roasted the girls HUGE pumpkin from Halloween and will be eating it for a while. It will warm you up on a cold day. which we happen to be having right now. It makes a lot too!