Golden Milk Chickpea Curry
This soup will literally warm your soul. The best part about it is that the base can be drank as a bevy on its own if you didn't want to make it into a curry. Golden milk comes from Ayurveda, India’s ancient holistic healing system. It's the most perfect balance sweet, salty, and tangy.
I first started making a way simpler version of this in my early twenties because it was super cheap and easy to make. The concepts are still very simple, I've just learned how to make my curry instead of buying the sauce. This recipe is by no means traditional, but the flavor of it is SO GOOD.
Prep Time: 20 Mins
Cook Time: 35 mins
Servings: 6-8 Servings
2 cans coconut milk (try to find can vs. carton, the processed coconut milk tend to be more watered down and want to get all of the rich and thick goodness from the milk.
1-2 cans garbanzo beans (~32 oz)
1 small red onion
1 green apple
1 ½ cups sweet peppers (I chop up small snacking peppers for color)
8-10 garlic cloves
1 cup chopped carrots (I use organic tri-color carrots for color)
4-5 bunches of bok choy
Cilantro for garnish
1 container red curry paste (I use Thai Kitchen, red curry paste) and it’s about ½ cup.
2 cinnamon sticks
2 tbsp turmeric powder, if using fresh turmeric root (more expensive) then add closer to 3 tbsp of turmeric.
2-3 tbsp fresh chopped/mined ground ginger. I buy a pre-minced FRESH option from Thrive Market (not pickled)
1 tbsp baking soda
1 Tbsp coconut oil
2 tbsp olive oil
1 pinch ground black pepper
Basmati Rice (optional)
Start by making your golden milk which will be the base to this curry. In any pot with a lid, add the below ingredients and let it cook for 20 mins on medium-low heat.
2 cans coconut milk
Tumeric powder or ground tumeric
Maple Syrup (only add this if you are planning on drinking the milk by itself, great as an anti-inflammatory bevy before bed!)
Golden Milk Curry
After your milk has cooked and absorbed all the ingredients turn off the heat. In another pot add onions, peppers, carrots, and garlic to olive oil and let cook on medium heat with a lid for about 8-10mins.
Add in apple and drained garbanzo beans. I personally add 2 cans of garbanzo beans but you can get away with 1 can if that’s all you have. Mix together and let this cook together for about 5 more mins on medium low heat.
Add 1 tbsp baking soda then mix in to coat the beans and vegetables. The baking soda helps break down the garbanzo beans to make them easier to chew and digest.
Add in red curry paste, and similarly to above mix it throughout the pot to even disperse it. It doesn’t have to be broken down fully.
At this point you should have a pretty fragrant pot of vegetables and garbanzo beans so you can go ahead and add back your golden milk to the pot. Bring to a boil, then turn to medium low heat and let cook for another 25-30 mins with lid on.
Depending on how you want the consistency, slowly add in your milk. I like mine to be soup-y so I add my entire milk mixture. The most important part here is just making sure there is enough liquid for your beans to cook properly.
Once the curry has cooked for some time, you should be able to see your garbanzo beans break down and tenderize. At this moment add in your bok choy, you may need to let it sit on top of the pot and add the lid while it steams and breaks down.
When you are ready to eat add rice to a bowl and top with your curry then garnish with cilantro.