STAFF RECIPE: Thai Chickpea Curry

STAFF RECIPE: Thai Chickpea Curry

by Jess Stopard, RHN

Here’s a sneak peek at one of the recipes included in our new program, CLEAN START: 6-Week Wellness Reset! Curry is wonderful anytime, but especially in winter when we crave warming comfort food. Making a noteworthy appearance in this recipe is ginger, which is excellent for the digestive system. It relaxes and soothes the intestinal tract to reduce cramping and improve digestion. It prevents the formation of gas to relieve you of any pain or embarrassment. And of course it prevents nausea. I suggest fresh and organic ginger root but if you must use powder, still choose organic and use ¼ tsp powder for every tablespoon of fresh ginger. And 1 tbsp is about the equivalent of 1 inch of ginger.


  • 1 white onion, finely diced
  • 4 celery, sliced diagonally
  • 4 carrots, sliced diagonally
  • 1 small cauliflower, medium chopped
  • 1 bell pepper, finely diced
  • 1 (398 mL) can chickpeas (BPA free)


  • 1 can coconut milk (BPA free)
  • 4 cloves of garlic
  • 1½“ fresh ginger, peeled and roughly chopped
  • ½ tsp Himalayan salt
  • juice of 1 lime or 2 tbsp of lime juice
  • 2 heaping tsp red curry paste (I use Thai Kitchen)
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • pinch black pepper
  • 2 tbsp coconut aminos
  • ¼ cup almond butter


  1. Sauté the onions in a little water for about 10 minutes
  2. Then add the celery and carrots. Cover and continue cooking for another 10 minutes. You may need a splash of water
  3. Puree all the sauce ingredients in a blender
  4. Add the cauliflower along with all the sauce. Cover and continue cooking until the vegetables are fork tender
  5. Once the vegetables are done stir in the chickpeas
  6. Serve over brown rice or quinoa.
    Click for more info on the CLEAN START 6-Week program.


The Peanut Mill

191 Welland Ave St.Catharines

Phone: 905 685 8848