MINTED RICE WITH GARBANZO CURRY
Fluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro., Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.
Nutrition Facts : Calories 475 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 82g carbohydrate (8g sugars, Fiber 9g fiber), Protein 12g protein.
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
CHICKPEA CURRY (GARBANZOS)
With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.
Provided by SaraFish
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil for 3 minutes.
- Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
- Add chickpeas and salt and a tablespoon or so of water.
- Cook and stir about a minute.
- Add tomatoes and cook for 5 minutes, stirring gently.
- Add another spoonful of water if it seems dry or if it's burning or sticking.
- Serve with flatbread and rice.
MINTED POTATO AND CHICKPEA CURRY
Steps:
- Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.
- Remove the cover and gently stir in the chile powder, turmeric, potato, tomatoes, coconut milk, and sugar. Add salt to taste, replace the cover, and continue cooking for about 1 hour longer, or until the potatoes are tender.
- Spoon into bowls and top each serving with 1 tablespoon each of chopped mint and cilantro, and a pinch of chopped jalapeño.
- Suggested Beverage
- Surprise! Why not try a sparkling Shiraz with this dish?
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM
This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the unpeeled eggplant into 3/4"-1" cubes.
- Trim the ends off the unpeeled zucchini and slice.
- Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
- Stir in the spices and cook for 30 seconds.
- Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
- Add the chickpeas to the pan and cook a further 5 minutes.
- Stir in the mint and cream and gently reheat.
- Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
- Serve with plain or pilau rice, or parathas if preferred.
Nutrition Facts : Calories 531.4, Fat 36.8, SaturatedFat 18.3, Cholesterol 87.1, Sodium 335, Carbohydrate 46.1, Fiber 13.3, Sugar 10, Protein 10.6
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