The wonderful spices in curry have extensive health benefits. Coriander helps lower cholesterol and helps control blood sugar. Cardamom has anti-cancer effects, antioxidant properties, and can increase levels of glutathione, a natural antioxidant in the body. Ginger helps relax blood vessels, stimulate blood flow and relieve pain. Turmeric has potent anti-inflammatory properties and has been found to be helpful in fighting inflammatory bowel diseases, rheumatoid arthritis, cystic fibrosis, cancer and Alzheimer’s disease. Garlic can help with blood sugar and cholesterol.
The capsaicin in chili peppers is an anti-inflammatory compound that helps pain, cancer, high cholesterol, triglycerides and platelet aggregation. Chili peppers are also known to help clear congestion, boost immunity, help with weight loss and prevent stomach ulcers by killing bacteria. Cinnamon is anti-microbial and anti-inflammatory. It may help boost brain function and control blood sugar in people with diabetes. Garam masala is a blend of ground spices that include cumin (anti-cancer properties), nutmeg (improves memory and aids in digestion), cloves (anti-inflammatory properties), star anise (aids in digestion).
½ lb spinach, preferably organic fresh baby
1 15 oz can chickpeas
1 14.5 oz can diced tomatoes
1 cup onion, chopped
5-6 cloves garlic, minced
1 inch piece ginger, grated, or 2 tsp ginger paste
1 tbsp coconut oil
¼ tsp ground cardamom (or 2 tsp cardamom pods)
1 tsp ground cinnamon
1 tsp turmeric powder
2 tsp coriander
2 tsp garam masala
½ tsp red chili powder
1 tsp salt, or to taste
- Rinse chickpeas and roughly chop spinach.
- Measure spices into a small bowl and set aside.
- In a large skillet on medium heat, add coconut oil and spread to coat the cooking surface.
- Cook onions until soft and golden brown.
- Add garlic and ginger. Stir until garlic has lightly browned.
- Add tomatoes, chickpeas and spices, stir.
- Stir in half the spinach, cook covered for 1 minute. Remove the lid and add the rest of the spinach and cook covered for 1 minute.
- Simmer uncovered for 10 minutes.
- Serve over jasmine-scented rice.