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Sweet Chi Curry with Zest and Finesse

On top of the regulating health benefits of SWEET CHI, this curry is a balanced meal in itself!  It has plenty of whole grains, healthy carbohydrates, fiber, and plant-based protein to make for a satisfying and nutritious meal.


The chickpeas and cauliflower complement this butternut squash blend perfectly. Sautéed spinach incorporates even more vitamins and minerals (gotta get those greens!). Finally, a sprinkle of curry powder and nutmeg enhance the flavor profile even more.  Serve the curry over rice or farro for a hearty vegan meal that will keep you feeling full and energized.


It’s super simple to make and absolutely delicious. The first time I ate it, I couldn’t help dipping into the leftovers for more.  I will certainly be making it again and again - probably every time I have a jar of SWEET CHI on hand :). Overall, this recipe is just begging to go on your “to make” list!


Servings: 3-4

Ingredients

  • 1 cup rice or farro (uncooked)
  • ½ onion, diced
  • 2 cups cauliflower florets
  • 2 large handfuls spinach
  • 1 15oz can chickpeas
  • 1 cup sweet chi
  • 2 tsp curry powder
  • 1/2 tsp nutmeg
  • ¼ tsp cinnamon
  • 1 lemon


Directions

  1. Prepare rice or farro according to package directions.
  2. Heat a skillet over medium/high heat with a large drizzle of olive oil.  Prepare vegetables.
  3. Add onion and cauliflower to the skillet and sauté.
  4. After about 2 minutes, add spinach and continue cooking until onions are translucent and spinach is wilted, 3-5 more minutes.
  5. Turn heat to low.  Add chickpeas, sweet chi, curry powder, nutmeg, and cinnamon. Cook for 1-2 minutes, until warm.
  6. Remove from heat. Slice the lemon into wedges.  Squeeze the juice from half the lemon into the curry.
  7. Serve over grains.  Top with remaining lemon wedges and a dash of lemon zest, if desired.
  8. Enjoy!

Recipe by Leah Clapper, creator of Zest & Finesse Blog