Chickpea And Vegetable Curry Recipes

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CHICKPEA AND VEGETABLE CURRY

Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

Provided by lecole54

Categories     Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14



Chickpea and Vegetable Curry image

Steps:

  • Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
  • In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
  • Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
  • Serve over basmati rice.

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

CHICKPEA AND VEGETABLE CURRY

A healthy tasty vegetarian curry. Low in fat, gluten-free and dairy free. Perfect for lunch or dinner. Recipe from Teresa Cutter.

Provided by dale7793

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Chickpea and Vegetable Curry image

Steps:

  • Heat a non-stick pan and fry onions in a little bit of stock or water until soft.
  • Add garlic and curry powder.
  • Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
  • Cover and simmer for 10-15 minutes, until tender.
  • Add spinach leaves, tomatoes, tofu and miso.
  • Heat through until spinach is wilted and tofu is warmed through.
  • Serve!

Nutrition Facts : Calories 349.1, Fat 6.2, SaturatedFat 1, Sodium 525.9, Carbohydrate 59.4, Fiber 17.4, Sugar 11.2, Protein 23.6

2 onions, sliced
4 cloves garlic, crushed
2 teaspoons curry powder
4 cups gluten-free vegetable stock
1 (15 ounce) can chickpeas, drained and rinsed (or cook your own from dry)
1/2 cauliflower, cut into florets
2 broccoli, cut into florets
3 cups spinach leaves, washed and chopped roughly
2 tomatoes, chopped
10 1/2 ounces firm tofu, cubed
1 -2 teaspoon red miso, dissolved in a little
boiling water or stock

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