I am so grateful for Indian food. Having grown up in a traditional Chinese home, we were always preparing stir frys and having to have each dish super hot for my dad. I would spend my afternoons chopping up the veggies, ginger and garlic for mom as she prepped the rest of the meal. Then I remember my mom standing at the stove with her wok, and putting each hot dish on the table one after the other. She rarely got a chance to sit down and eat with us, she was so busy wok-ing the next dish so it would be perfectly hot.
There are many Indian dishes you can prepare in advance. This is one my favorite dishes to bring to a potluck. It travels well, and it’s easy to prepare in advance.
In a big stock pot, warm
1 tablespoon avocado oil or coconut oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, about 2 tsp.
1 jalapeño, or green chile chopped and diced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
Let this simmer for 5 minutes til fragrant and jalapeño and onion are tender, then add
2 cups fresh tomato, diced
2 cups chickpeas cooked in a pressure cooker, or soaked and cooked til tender
Cook for about 15 minutes, til it resembles a stew, adding water if it gets dry.
1 cup muun chi CoCoFir
½ lemon, juiced
Add ¼ cup fresh cilantro chopped and stir until you just have to sit down and eat it! I love this dish served over barley or a brown basmati rice.
There many ways to spice it up and add more nutrition. Try adding a handful of spinach or kale. Some chopped up potatoes or sweet potatoes can also make it a hearty dish to eat without the rice.
Have fun creating happiness in your gut!