Chickpea Butternut Curry with Sea Moss

sea moss gel, sea moss recipes

Adding sea moss gel in your favorite vegan and non-vegan dishes is a great way to reap the benefits of sea moss. Made with butternut squash, kale, chickpeas, cilantro and of course sea moss! Pairing with jasmine rice and finishing with chopped cilantro and lime juice gives this dish a lovely fresh, bright flavor.

We know that smoothies and juices are the most common way these days to consume and reap the benefits of sea moss. For most of history, seaweeds were consumed in the cooking process. 

I eat mainly a whole food vegan diet and I love to cook simple, nourishing, delicious stews that feel like a warm hug when you eat it. This dish is a basic curry with the bonus of Irish sea moss gel added at the last 10 minutes of the cooking time for more nutrients.

The squash can be subbed with sweet potato or pumpkin, chickpeas with red beans,  and kale can be subbed with spinach, bok choy or rainbow chard. You can also sub the jasmine rice for brown rice, quinoa or noodles.

You don't taste the sea moss at all. But if you have leftovers and it gets cold, the texture of the sauce will be more gelatinous. If you reheat it, it becomes saucy again. This dish serves about 4, so the family will love it. You can also cut the ingredients in half for less people. 

So let's get into this yummy bowl of goodness!

CHICKPEA BUTTERNUT CURRY with SEA MOSS

2 CUPS BUTTERNUT SQUASH, DICED
2 CUPS OF KALE, CHOPPED
1 CUP COOKED CHICKPEAS
2 TBSP COCONUT OR GRAPESEED OIL
1 MEDIUM ONION, FINELY CHOPPED
1 PLUM TOMATO, DICED
2 LARGE CLOVES GARLIC
½ CAN COCONUT MILK + 1 CUP WATER
2 TSP CURRY SPICE BLEND
2 - 3 TBSP OF PLAIN SEA MOSS GEL
1 TSP SALT
1 TBSP LIME JUICE
2 TBSP CILANTRO, CHOPPED PLUS MORE FOR GARNISH
CAYENNE PEPPER OR RED PEPPER FLAKES FOR SOME SPICE (OPTIONAL)
INSTRUCTIONS:
  1. COOK JASMINE RICE 2 CUPS RICE, 3 CUPS WATER, SALT UNTIL SOFT AND WATER IS ABSORBED.
  2. HEAT OIL AND COOK ONIONS UNTIL TRANSLUCENT.
  3. ADD GARLIC, TOMATO, SALT, CURRY BLEND AND PEPPER. COOK FOR ABOUT 3 MINUTES.
  4. ADD BUTTERNUT AND CHICKPEAS AND STIR UNTIL COATED WITH SEASONING.  
  5. ADD COCONUT MILK AND WATER. STIR TO COMBINE WELL. COVER AND SIMMER FOR 15 MINUTES UNTIL SQUASH IS COOKED. STIRRING OCCASIONALLY. ADD WATER IF NEEDED.
  6. ADD KALE, CILANTRO, SEA MOSS GEL, LIME JUICE AND SALT. COOK ABOUT 10 MORE  MINUTES UNTIL THE KALE IS WILTED, BUT NOT OVERCOOKED.
  7. SERVE IN YOUR FAVORITE BOWL, TOP WITH CILANTRO AND A SQUEEZE OF LIME JUICE. 
  8. TIME TO SMASH - ENJOY!

sea moss gel, kale, curry, vegan 

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