Chickpea And Vegetable Curry Food

CHICKPEA AND VEGETABLE CURRY

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.

VEGETABLE CHICKPEA CURRY

Steps:

• 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.
• Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
• Serving size: 3/4 c

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• 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 chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
• Adjust salt to taste, stir through scallions/shallots and parsley.
• Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

CHICKPEA CURRY

Steps:

• 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 another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
• Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
• Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

LENTIL, CHICKPEA, VEGETABLE CURRY

Steps:

• Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
• Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
• Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
• Serve garnished with fresh chopped coriander.

CHICKPEA COCONUT CURRY

Steps:

• Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
• Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
• Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
• Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
• Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
• Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
• Stir in lime. Serve warm over rice if desired, garnish with cilantro.

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

CHICKPEA AND VEGETABLE CURRY RECIPE

Steps:

• Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
• This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
• 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.

ONE POT VEGETABLE CHICKPEA CURRY

Steps:

• 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. Once boiling, turn down to a simmer and cover, cooking until squash is tender about 30 minutes.
• When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.