• 1 can chick peas, drained
  • 3 Tbsp cooking oil
  • 1/2 Cup chopped onion
  • 1 Tsp minced garlic
  • 2 Tbsp curry powder
  • 1/4 Cup water
  • 1 1/2 Cups water
  • 8 oz. potato, cubed (small)
  • 1 Tsp salt
  • Black pepper or hot pepper to taste

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Heat oil in a frying pan.  Add onion and garlic.  Saute for a few minutes until golden brown.  Mix curry powder with 1/4 cup water and add to onion and garlic in pan.  Cook until thick, stirring continuously.  Add potato and stir until curry mixture coats potato.  Simmer for 10 minutes.  Add 1 1/2 cups water, chick peas, salt and pepper.  Simmer until water is reduced and mixture has thickened.

Add more salt and pepper to taste.

Serve over rice or with naan bread. 

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TCM Notes:

Overall, this meal is slightly warm and has both yin nourishing and yang nourishing energy.

Eggs are yin in nature.  They tonify the yin and blood of the body and lubricate dryness.  They are slightly cool in temperature.

Chick peas are sweet and moderate in nature.  They regulate the Spleen and Stomach and promotes detoxification.  Chick peas are good for treating diarrhea.

Potatoes are neutral in temperature and are used in tonifying the Spleen.  Potatoes also harmonize the Stomach and lubricate the intestines.

Curry powder contains a natural anti-inflammatory ingredient, curcumin.