Serves 4
Ingredients:
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp coriander
- 1 can (400g) coconut milk
- 1 can (400g) diced tomatoes
- 2 cups cooked chickpeas
- 3 cups fresh kale, chopped
- 1 cup diced zucchini
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Method
- Heat coconut oil in a large pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add turmeric, cumin, and coriander. Stir for 1 minute to release flavors.
- Pour in coconut milk and tomatoes. Simmer for 10 minutes.
- Add chickpeas and zucchini. Cook for another 10 minutes until zucchini is tender.
- Stir in kale and cook until wilted.
- Season with lime juice, salt, and pepper. Garnish with fresh cilantro.
Notes
This vibrant curry is rich in plant protein, fiber, and anti-inflammatory spices, ideal for balancing hormones and supporting steady weight loss during perimenopause.
