Coconut Lime Curry Chickpea Stir-Fry

Protein-rich and alkalizing, this electrolyte packed main course is filling yet easily digested. The addition of natural anti-inflammatory ingredients such as turmeric enhances soft tissue repair.

1 tbsp coconut oil
1 tbsp grated or finely chopped fresh ginger
3 cloves garlic, minced
1/2 large red onion, cut lengthways into thin strips
1 1/2 cups chopped cauliflower
1 cup chopped broccoli florets
1 cup bite-size torn spinach
1/2 tsp curry
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 mild chili pepper, finely sliced (or substitute 1/2 tsp dried chili flakes)
1 cup chickpeas
1 cup coconut milk
1 tbsp lime juice
1/2 cup chopped fresh coriander (cilantro)

Heat frying pan to medium. Add coconut oil, ginger and garlic. Lightly stir-fry. Turn heat to medium-low. Add vegetables, curry, turmeric, cumin, chili pepper, chickpeas, and coconut milk. Cover and cook for 5 minutes. Add lime juice and coriander. Serve with cooked quinoa, buckwheat or brown rice.

(Serves 4)   - Compliments Thrive Fitness by Brendan Bruchard