Tag Archives: curry


Recipe: Chickpea and Spinach Curry

You may have noticed a trend here. I really like curry! They can be quick to make, they taste even better the next day, and you can make multiple servings really easily. I’m all about ease in the kitchen. This is a recipe I tasted when I was assisting a Food as Medicine Conference at Kripalu, in the Berkshires in Massachusetts. Kripalu is a beautiful retreat center, and the food is amazing. And I’m not just saying that because it’s nice to not have to cook for a few days! Though that is true, too. They have so much great food to choose from, they always have vegan, veggie and gluten free options (and meat and a sandwich bar. See? Everyone is covered!).

This curry is thick and creamy with protein from the chickpeas and greens in the form of spinach (but you know you can sub the spinach for any other type of green – these recipes are all so forgiving and easy to adapt for what you have on hand). While fresh spinach is best in this recipe, if you only had frozen, it would be fine.

If you haven’t checked out my posts on meal planning, please do so! But, here’s a freebie – keep a stocked pantry! You could easily make this recipe on a weeknight without stopping at the grocery store if your pantry is well stocked.

Chickpea and Spinach Curry


2 tbs coconut oil
1 onion, minced
2 cloves garlic, minced
1 inch ginger, minced
1 tsp cumin
1 tsp coriander
1 tsp chili powder
2 tsp garam masala
1.5 tbs tomato paste
2 cans chickpeas
1 can full fat coconut milk
4 cups spinach
salt and pepper to taste

1. Heat oil in a wide pan. Add onions and a pinch of salt. Saute until translucent, about 3 minutes.
2. Add ginger and garlic to pan. Saute 1-2 minutes, until fragrant.
3. Add tomato paste and spices. Cook 2-3 minutes.
4. Add chickpeas and coconut milk. Stir until well mixed. Bring to a boil and then reduce heat to a simmer. Cook until heated through, about 5 minutes.
5. Add spinach and cook until wilted.
6. Adjust salt. Add a squeeze of lemon juice if you like.
Garnish with cilantro, yogurt or green onions.


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curry green beans

Recipe: Curried Coconut Green Beans

I have the privilege of working at one of the best places I could imagine, the Natural Gourmet Institute (NGI). I had been having a one way love affair with them since 2003, when Kathryn Bari, a graduate and chef, had me fall in love with healthy food. So, you can imagine how happy I was when I started working at NGI last year. It felt like everything was coming full circle.

The food at NGI is spectacular, but sometimes the recipes require more time, energy and ingredients than I really want to deal with. It’s great for special occasions, when I’m cooking for a client, or when I really want to treat myself, but sometimes I want a similar dish without all the frills.

When I tried Chef Rich’s Curried Coconut Green Beans dish, I was hooked. It was so flavorful and satisfying. I’ve made it over a dozen times since, and I’m very happy with my alterations to the recipe. Enjoy!

Curried Coconut Green Beans


  • 1 lb green beans, cut into 1 inch pieces
  • 1/2 cup shredded coconut (unsweetened)
  • 1 tsp mustard seeds, if you have them
  • 1 tbs curry powder, divided
  • 1 tbs coconut oil
  • 1 jalapeno or thai bird chili (if you like heat)
  • 2 shallots, minced
  • 1/2 tbs minced ginger
  • 3-4 fresh curry leaves if you can find them
  • salt to taste


  1. Heat coconut oil in a large wok or saute pan.
  2. Add the mustard seeds and wait until they pop, about 30 seconds to 1 minute.
  3. Add the curry leaves, shallots and hot peppers if you’re using them. Cook for 1-2 minutes.
  4. Add the curry powder and ginger, and cook an additional 30 seconds.
  5. Add the green beans, and cook to your liking. About 5-7 minutes.
  6. Once the green beans are tender, add the shredded coconut and stir to coat the green beans.
  7. Cook until heated through. Adjust salt and curry powder to your liking.
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