Fashion!! We are always looking for what’s hot on the runways. So, I will indulge that side of us, for just a moment; Retro is the thing this season, designers are getting their inspiration, once again from the 60’s and 70’s, but just an essence of the era, from high waist and wide- legged pans, to wide brim hats and Boho frocks. If you ask me, Boho frocks will always be in, I am just saying.
Okay, back to food. The big thing now, that’s trending in food, is savory yogurts and turmeric. We have seen yogurt topped with granola, coconut, chocolate chips, honey, etc., etc. But we are also, seeing this trend of topping and mixing yogurt with savory ingredients. Now in Ayurvedic medicine ( an ancient medical system of India, which take a holistic approach to healing)has been mixing yogurt with savory ingredients as a common practice to healing, especially using turmeric. It is known to provide many health benefits, one in particular is to help with anemia. Turmeric is also the main ingredient in yellow curry, hence the curry recipes I am sharing with you today.
So, I decided to take on this trend and make a healthy dish using yogurt and turmeric. This recipe is high in protein, to be exact, it packs a whopping 27 grams of protein. It is also great for digestion, because of it’s high content of probiotics. As well as, being high in potassium and b12, which provides lots of energy and good nerve health.
This recipe is super easy, high is vegetarian based protein and full of flavor. Enjoy. Remember to eat on purpose as you Set the Table with Love.
Side note: In this dish you are making the chickpeas two ways, roasted and also as a spread over the yogurt.
1 can organic chickpeas, rinsed and drained, you will use this one can, for the spread and for the roasted chickpeas, so divide the chick peas in half. Set the other half aside and prepare the roasted chickpeas first.
7 0z. greek yogurt
2 tbsp of chopped red bell pepper
mint and lemon zest as garnish
For the Red Curry Roasted Chickpeas
Half of the chickpeas
1 tbsp of olive oil
1/2 tbsp of red curry powder, more or less based on your preference
1 tbsp of no salt garlic herbal seasonings
sea salt and cayenne pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season with red curry powder, no garlic seasoning and sea salt and cayenne pepper, to taste. Spread on a baking sheet with parchment paper and bake for 30 to 40 minutes, until browned and crunchy.
For the Yellow Curry Chickpea Spread
The remaining chickpeas
1/4 cup olive oil
1 tsp lemon juice
1/2 tbsp yellow curry powder, less or more based on your preference
sea salt to taste
Add everything to a food processor and process until smooth, you may need more oil, if you like your spread thinner.
How to plate:
Add greek your to the bottom of your plate. Top with Yellow Curry spread first, then roasted chickpeas, than add garnishes and drizzle extra virgin olive oil over top the entire dish.