There’s nothing a little Thai food and curry won’t fix after a long day. It’s been my go-to Sunday routine as of the past month or so. (I’m not mad about it.)
This recipe is simple, requiring just 1 pot and 20 minutes to prepare!
Plus, the ingredients are simple and versatile. Don’t have broccoli? Omit or sub for cauliflower or red pepper. Want to add in some meat? Add in some extra lean ground chicken! Looking for more protein? Be sure to include the chickpeas, which provide close to 8 grams per cup!
Vegetable & Protein-packed
Serve as is or over brown rice, quinoa, or my absolute new favourite grain (featured in this recipe) – freekeh
*** To make this entire dish (gluten-free) simply sub the freekeh for gluten-free grain of choice! ***
Some interesting information on Freekeh (sometimes called farik) for those of you who have not used it before!
- It’s been a staple in Middle Eastern diets for centuries, but only recently started surging in popularity stateside. And for good reason! Aside from tasting delicious, it’s loaded with nutritional benefits
The Freekeh vs. Quinoa Nutritional Smackdown
- When it comes to nutritional benefits, there’s no question that supergrain freekeh has the upper hand. It dominates quinoa (and a lot of other grains).
- Freekeh is low in fat and high in protein and fiber. Serving for serving, freekeh has more protein and twice as much fiber as quinoa. (A 42g serving of freekeh has six grams of fiber and six grams of protein, versus quinoa’s three and five-and-a-half, respectively.) This means freekeh keeps you feeling full long after you’ve eaten it, so it’s a smart option for anyone focused on weight loss. Freekeh is also lower on the glycemic index (wholegrain freekeh GI = 43), making it a great choice for people managing diabetes or those just trying to keep their blood sugar steady. To top it off, this power-packed grain is high in iron, calcium, and zinc, and acts like a prebiotic, promoting the growth of good bacteria in your digestive system.
- Freekeh is so easy and versatile to incorporate into your diet, and it works well in both savory and sweet dishes. Use it anywhere you’d use whole grains, like quinoa, brown rice, farro, bulgur, or wheat berries. If steel cut oats or whole oats are your thing, try a hot freekeh breakfast cereal instead. Add cooked freekeh to your salads, use it in collard wraps, and add it to homemade soups.
If you give this recipe a try, let me know! I would love to see your comments, ratings, and photos tagged #thenaturallynatalie on Instagram.
Now Go and get your Freekeh On! 🙂