Greeting friends! I hope this day finds you doing well. At least better than I am, anyway (insert sad emoji). I am currently on day 6 of having contracted Influenza A. I’ve never had the flu before, and let me tell you, it’s a whole new experience. The first two days, I could barely get out of bed. I’m sure if you’ve had it yourself, you feel me.
So, I felt a bit off throughout the day, and I knew something was coming. And when the flu hit, it hit hard. It was no surprise when my husband piled three blankets on me that evening, and I still couldn’t get warm. He even tried to warm my socks by the fireplace, a gesture that warmed my heart more than my toes. Sadly, I still couldn’t get warm. I was downright shivering, and it had me wondering why.
Viruses and bacteria seem to multiply poorly when our temperature rises above our normal 98.6°F. When our immune system senses an illness, its need to increase its core temperature causes the muscles in the body to contract and relax rapidly to create heat. This is what causes shivering or chills. It’s also why we develop a fever. Heat destroys pathogens. I’m pretty reticent when taking anything to bring a fever down, as I believe it’s the body’s natural defense mechanism. This is not medical advice, and when a fever reaches 103°F. I go to the doctor. In this case, I just rested; when I felt like it, I ate what I craved.
Just as I could sense the onset of illness, I also knew what my body needed to recover. Our bodies often know what they need if we’d only listen. So, when I finally started feeling hungry, I had an intense craving for curry. Yep!
Curry is made from ginger, turmeric, alliums like garlic and onion, and a mix of chili peppers. Ginger and turmeric are known for their anti-inflammatory properties and are natural decongestants. Alliums are powerful anti-viral, anti-inflammatory, and immune-boosting vegetables. Chili peppers contain Vitamins A and C and capsaicin, which boosts the immune system and raises your body temperature, making it harder for viruses or bacteria to survive.
Thus, the Coconut Chickpea Curry recipe was born! It is quick and delicious and makes enough for a few meals. I plan to make this a few more times before winter is over. As always, let me know in the comments if you made it and liked it. In health and happiness…
XOXO,
Steph
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Coconut Chickpea Curry with Peanuts and Chili Oil
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Cuisine: Indian
- Diet: Vegan
Description
Made with chickpeas, peanuts, and spinach, this recipe is loaded with protein and vitamin C! I added some chili crisp oil to the top for an extra punch of heat. Served over coconut rice, this dish is creamy, savory, and filling.
Ingredients
Scale
- 1 Tbsp extra virgin olive oil or coconut oil
- 1 (14 oz.) can chickpeas (drained and rinsed)
- 2 Tbsp red curry paste
- 2 Tbsp raw cane sugar
- 3 cloves garlic smashed and diced
- 1 (14 oz.) can full-fat coconut milk
- 2 Tbsp natural peanut butter
- 2 Tbsp liquid aminos
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts, roughly chopped
Coconut Rice:
- 1 1/2 cups basmati rice
- 1 (14 oz.) can full-fat coconut milk
Garnish with chili crisp oil, minced cilantro, and crushed peanuts
Instructions
- Add rice to a small pot along with coconut milk.
- Stir, then bring to a gentle boil. Turn heat to low, cover, and cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
- Next, chop the spinach, cilantro, and peanuts, and mash the garlic.
- Add the oil to a large skillet over medium heat. Once hot, add the curry and garlic.
- Stir, then add the cane sugar, coconut milk, soy sauce, and peanut butter, mixing well.
- Add the chickpeas, spinach, and cilantro, mixing until the spinach is wilted.
- Remove from the heat. Serve over coconut rice.
- Garnish with crushed peanuts, chili crisp, and cilantro.
- Enjoy!
Notes
This is my favorite red curry paste.