Chickpeaandvegetablecurry Recipes
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
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.
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
CHICKEN AND VEGETABLE CURRY
I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.
Provided by susanterry
Time 1h40m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
- Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
- Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
- Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g
SLOW COOKER VEGETABLE CHICKPEA CURRY
I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!
Provided by TheRushinChef
Categories Curries
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
- Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
- Stir in coconut milk and shredded basil leaves.
- Spoon rice, if using, into bowls, and ladle curry over the top.
More about "chickpeaandvegetablecurry recipes"
CHICKPEA AND VEGETABLE COCONUT CURRY RECIPE - PUREWOW
Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring …
From purewow.com
2.9/5 Total Time 30 minsServings 4Calories 665 per serving
From purewow.com
2.9/5 Total Time 30 minsServings 4Calories 665 per serving
- In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
- Add the cauliflower and toss well to combine. Stir in the chili powder, coriander and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.
- Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
- Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.
VEGETABLE CHICKPEA CURRY | HEALTHY RECIPES | WW CANADA
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From weightwatchers.com
Cuisine IndianCategory Dinner,LunchServings 4Total Time 40 mins
From weightwatchers.com
Cuisine IndianCategory Dinner,LunchServings 4Total Time 40 mins
- Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
VEGETABLE AND CHICKPEA CURRY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. …
From myrecipes.com
4/5 (69)Calories 276 per servingServings 6
From myrecipes.com
4/5 (69)Calories 276 per servingServings 6
- Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
- Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
CHICKPEA AND VEGETABLE CURRY RECIPE | EAT SMARTER USA
Crush the fennel seeds, peppercorns, allspice and cinnamon in a mortar until finely ground. Heat the oil in a large pan and sauté the spices for 2-3 minutes.
From eatsmarter.com
Servings 4Total Time 40 minsCategory Lunch, Dinner, Main CourseCalories 283 per serving
From eatsmarter.com
Servings 4Total Time 40 minsCategory Lunch, Dinner, Main CourseCalories 283 per serving
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If you liked the recipe "Creamy chickpea and vegetable curry", tell your friends about it! 2 tsp vegetable oil 2 tbsp Madras curry paste 1 cup Massel vegetable liquid stock 400ml can light coconut cream 1 large red capsicum, cut into 2cm pieces 1kg pumpkin, cut into 2cm pieces 1 small cauliflower, trimmed, cut into florets 3 tomatoes, roughly chopped 300g green beans, …
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From thefoodcoach.com.au
From thefoodcoach.com.au
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For the Curry. In a separate pot, add the olive oil, onions and garlic and cook over medium-low heat for four to five minutes. Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt. Cook for another one to two minutes, then add the curry paste, coconut milk, and stock.
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The spices and multitude of veggies let vegan food shine in all its glory and even omnivores become enticed and taken with it, no questions asked. My curry was no exception: perfumed, smooth, addictive. Print. Vegetarian chickpea curry. Ingredients. 2 coconuts or 400 ml/14oz unsweetened coconut milk 3 tbs olive oil 1 inch fresh ginger, peeled and chopped …
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EASY VEGETABLE CHICKPEA CURRY - RUNNING ON REAL FOOD
Step 1. Add the chopped veggies to a skillet or wok with 1 tbsp water, broth or oil and cook over medium-high heat for 4-5 minutes. Step 2. Add the rest of the ingredients and bring to a light simmer. Step 3. Cook for 5-6 minutes until it starts getting a bit thicker and the veggies are cooked to your liking.
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CHICKPEA AND VEGETABLE CURRY BY RECIPE: INGREDIENTS: 1 MEDIUM …
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From guyev.com
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How to make chickpea curry – Step by step. Heat the oil in a large pot (photo 1) and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes (photo 2), stirring occasionally. Add the spices (photo 3), stir, and cook for 1 to 2 more minutes. Add the chickpeas, coconut milk, tomato paste, and salt (photo 4).
From simpleveganblog.com
From simpleveganblog.com
CHICKPEA & VEGETABLE CURRY WITH RICE | LOVE FOOD HATE WASTE
Heat 1 tbsp oil in a large pan on a medium heat. Add the onions and gently fry for a few minutes until they become translucent. Add the peppers and carrots and cook for a few minutes before adding the chickpeas and curry sauce. Stir to combine well and bring the sauce up to a boil before covering and simmering for 15 minutes until cooked through.
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CHICKPEA SLOW COOKER VEGETABLE CURRY - THE NATURAL NURTURER
Stir in between an 1/8 and ¼ teaspoon of ground cayenne pepper. Add a little bit at a time then taste so you don’t accidentally make it too hot. Use frozen spinach instead of fresh. Stir in at the end of the cooking and allow the spinach to defrost and wilt in hot curry. Leave out the coconut milk.
From thenaturalnurturer.com
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CHICKPEA AND VEGETABLE TAJINE RECIPE - THE SPICE TAILOR
Method. Heat the oil in a large saucepan and, if you would like the heat, add the chilli from the spice sachet in the kit. Add the sweet potato, sauté for 1 minute, add 100ml of the stock, cover and simmer for 10 minutes. Add in the zucchini, bell pepper and dates or apricots; cover and cook for another 5 minutes.
From thespicetailor.ca
From thespicetailor.ca
CHICKPEA AND VEGETABLE CURRY - VEGETARIAN SOCIETY
Method. Heat the oil in the large saucepan then gently fry the onion for 2 minutes. (Drop a piece of onion into the oil as it is heating. When the onion starts to sizzle, the oil is ready). Add the garlic and curry powder and stir, giving the onions and garlic a good coating of curry powder, and leave to cook for 2 minutes.
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Instructions. Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent. Add the garlic, chilli pepper and ginger, stir well and cook for a minute. Next add the spices, again stir well and cook for just a minute. Now add the bell pepper, and stir.
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Add the onion and sauté for 4 minutes until softened. Add the garlic, ginger and curry powder and cook for 1 minute until fragrant. Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes. Season with salt and pepper to taste.
From everydayeasyeats.com
From everydayeasyeats.com
VEGETABLE CURRY | RECIPETIN EATS
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium. Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is …
From recipetineats.com
From recipetineats.com
CHICKPEA CURRY RECIPE | JAMIE OLIVER VEGETARIAN CURRY
Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges. Chop and add the tinned tomatoes, then cook for ...
From jamieoliver.com
From jamieoliver.com
ONE POT VEGETABLE CHICKPEA CURRY - SIMPLY QUINOA
Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute for another 2 minutes. Pour in the tomatoes, coconut milk, broth, and spices and season with salt and pepper. Bring the mixture to a boil.
From simplyquinoa.com
From simplyquinoa.com
EASY VEGAN VEGETABLE CHICKPEA CURRY - COOKING WITH PLANTS
Put the lid on. Turn the heat on to medium high and let it cook for about 20 minutes. (Check it at the 10 minute mark and give it a quick stir through). After 15 to 20 minutes take the vegetable chickpea curry of the heat and stir through the lemon juice. Serve with a side of rice, rice noodles or some quinoa. Yum!
From cookingwithplants.com
From cookingwithplants.com
CREAMY VEGAN CHICKPEA CURRY - LOVING IT VEGAN
Add the olive oil to a pot along with the chopped onions, crushed garlic, garam masala, cumin, ground coriander, turmeric and cayenne pepper and sauté until the onions are softened. Add the chickpeas, chopped tomato and coconut milk and bring to a simmer. Let it simmer for around 10 minutes until the flavors are blended.
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CHICKPEA CURRY RECIPES | BBC GOOD FOOD
Chickpea, spinach & almond butter bowl. A star rating of 4.7 out of 5. 17 ratings. Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice.
From bbcgoodfood.com
From bbcgoodfood.com
VEGETABLE & CHICKPEA COCONUT CURRY - COOK WITH MANALI
Stir until the veggies and chickpea are well coated with the spices. 8- Then add water and a can of coconut milk and give it a good stir. 9- Cover and cook for 10 minutes, stir couple of times in between. 10- Then remove the lid, add sliced bell peppers. Cover and simmer for 5 more minutes. 11- Remove lid, add chopped cilantro and squeeze in ...
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1. Spray a large frying pan with oil and place over a medium-high heat. Add onion and cook until softened. Add lemongrass paste and cook, stirring, for 1 minute. 2. Add chicken and stir-fry until golden. Add Tandoori paste and cook for 1 more minute. 3. Add spring onions, capsicum, mushrooms and carrots.
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Rice: Start a pot of rice before you even begin prep, and let it cook while you make the curry. Brown generally takes about 30 minutes with our quick method (below), and white takes about 15 minutes. Here are several methods for doing it: Basmati rice or Instant Pot Basmati Rice. Brown rice or Instant Pot brown rice.
From acouplecooks.com
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CHICKPEA AND VEGETABLE CURRY - FREEZER MEALS 101
To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze. Cooking instructions: On the day of cooking, remove the bag from freezer and thaw. Stovetop instructions: Place the bag contents into a large pot.
From freezermeals101.com
From freezermeals101.com
CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY) | RECIPETIN EATS
Add onion and garlic, cook for 3 minutes until onion is translucent. Add Curry Spices and stir for 1 minute. Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water. Add the …
From recipetineats.com
From recipetineats.com
CHICKPEA AND VEGETABLE CURRY - PHUNKYFOODS
Method. Heat the oil in a large saucepan and gently fry the onion for 2 minutes. Add the garlic and curry powder and stir, making sure to coat the onions and garlic in the powder. Leave to cook for 2 minutes. Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more. Add the tomato puree, tinned tomatoes and stock, bring ...
From phunkyfoods.co.uk
From phunkyfoods.co.uk
CHICKPEA AND VEGETABLE CURRY HANDPIES BY PHOEBE CONWAY
Method. Chop up all veggies into small cubes and set aside. Heat 1 tbsp. oil or ghee in a saucepan over a medium heat and cook the whole dried spices from the small sachet until sizzling. Add the onion to the pan and cook until softened. Add the carrot, potato and cauliflower to the pan stirring for another minute.
From thespicetailor.ca
From thespicetailor.ca
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