BUTTER CHICKPEA CURRY
A delicious, creamy chickpea and potato curry, full of flavor and so simple. You control the spice! Try it once and you'll be hooked! My sister gave me this recipe. I don't know where it came from but I'm glad she did! Serve over a bed of rice.
Provided by Sushi0306
Categories Main Dish Recipes Curries Vegetarian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 72 g, Cholesterol 40.8 mg, Fat 20.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 7.9 g, Sodium 1287.9 mg, Sugar 8.2 g
INDIAN BUTTER CHICKPEAS
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won't want to leave any behind.
Provided by Melissa Clark
Categories easy, weekday, beans, curries, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don't be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over white rice, and topped with cilantro.
BUTTER CHICKPEA CURRY
This is the most delicious Indian dish I have made at home yet. This is basically the vegetarian version of butter chicken, only even better! It's so flavorful, very simple, and tastes surprisingly authentic! I found it on Allrecipes.com, where it was posted by Sushi0306. It's great served over rice.
Provided by hannahactually
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat.
- Stir in onion and garlic, and cook until the onions are soft and translucent.
- Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
- Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
BUTTER CHICKPEA CURRY
I tried this recipe from a friend last night - divine in pita bread. Play around with the vegetables and spices to suit your taste. I guess a low fat version could be made with coconut cream or low fat evaporated milk. Watch the cream - it can burn easily to the bottom.
Provided by jackandfiona
Categories Curries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and garlic until onion is soft.
- Stir in garam masala, other spices, and ginger.
- Cook for 1- 2 minutes,do not burn.
- Add soup, cream, chickpeas and potatoes.
- Simmer for about 15 minutes.
- Sweet potato or pumpkin can be used instead of potato.
- I also added diced zuchini fresh from my garden.
- If the consistency is too runny, thicken with a small amount of cornflour.
Nutrition Facts : Calories 252.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 47.2, Sodium 637, Carbohydrate 28, Fiber 4.2, Sugar 5.2, Protein 5.3
CHICKPEA, SPINACH & ALMOND BUTTER BOWL
Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
- Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
- Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.
Nutrition Facts : Calories 356 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
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