This is the first recipe in a series I'm making for super easy, cycle syncing recipes that last you the whole week. This chickpea curry is PERFECTT for your luteal phase. It's got so many luteal phase specific benefits from the chickpeas, leek, garlic, ginger, and brown rice. All you have to do is make the curry once, then simply serve it over brown rice (and if you're short on time I recommend Trader Joes rice).
Ingredients:
Makes about 5 servings
- 2 cans chickpeas
- 2 cans full fat coconut milk
- 4 oz tomato paste
- 1 leek
- 3 cloves garlic
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp cumin
- olive oil
- salt and pepper
- cilantro (optional)
Directions:
- Cut the end off the leek (the white side), then make a vertical cut up to where the green leaves start.
- Wash and dry your leek, then begin chopping the leek horizontally until you get up to the leaves.
- Set a pan over the stove on medium heat and add about 1 tbsp olive oil.
- Add your leeks, then in the meantime mince your ginger.
- Add your ginger, then grate the fresh ginger overtop the pan.
- Add your spices and sauté until combined.
- Add your tomato paste and mix until paste is combined with the rest of the ingredients.
- Add 1 can of coconut milk. Depending on how thick you want your consistency to be, add up to 1 1/2 cans of coconut milk.
- Mix until well combined, then drain and rinse chickpeas, then add them to the curry.
- Season with salt and pepper, then serve over rice with cilantro.
That's it! 10 steps and you're done (not including making the rice). Again, super easy to just buy the bags of Trader Joe's rice, and let that heat while you cook. This recipe is perfect for the busy girl, and will support you so much during your luteal phase. Enjoy! 🫶