CLEAN-EATING COCONUT CHICKPEA CURRY
My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.
Provided by barbara
Categories Main Dish Recipes Curries Vegetarian
Time 13h55m
Yield 4
Number Of Ingredients 16
Steps:
- Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
- Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
- Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
- Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
- Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
- Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
- Divide curry amongst bowls and top with yogurt and cilantro.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g
KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP
Provided by Kardea Brown
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
- Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.
PUMPKIN, CHICKPEA & COCONUT CURRY
This is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night. If you can, make it some time ahead - this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
Provided by Jamie Oliver
Categories Mains Vegetables Bonfire night recipes Curry Fruit One-pan recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
Nutrition Facts : Calories 392 calories, Fat 21.8 g fat, SaturatedFat 12.4 g saturated fat, Protein 14 g protein, Carbohydrate 35.8 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.2 g salt, Fiber 10.2 g fibre
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
- Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
- Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
- About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
CHICKPEA COCONUT CURRY
Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chickpea Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
- Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 303 calories, Carbohydrate 24 g, Fat 20 g, Fiber 5 g, Protein 7 g, SaturatedFat 12 g, Sodium 480 mg, Sugar 7 g
COCONUT CHICKPEA CURRY
Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!
Provided by Modern Honey - www.modernhoney.com
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.
Nutrition Facts : Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CREAMY COCONUT CHICKPEA CURRY
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!
Provided by Jessica Hylton
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving
CHICKPEA & COCONUT CURRY (KADALA)
This yummy chickpea curry, with its underlying creamy coconut flavor, is good enough to eat straight out of the pot. The author recommends desi or kabuli chickpeas, but I use whatever I can obtain. To reduce cooking time, I often use canned chickpeas. Although they are optional, I like to add the curry leaves. Passive cooking time refers to cooking dried chickpeas, but does not include soaking them prior to cooking. Recipe adapted from the book, "Passion for Pulses". The contributor is from Kerala, India.
Provided by Daydream
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using dried chickpeas, soak overnight in plenty of water, then drain.
- Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
- When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
- Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- Add onion and curry leaves and saute and stir a further minute or two.
- Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- Add 1 cup coconut milk and simmer for a further 10-15 minutes.
- Serve with rice and garnish with fresh cilantro.
CHICKPEA AND POTATO CURRY
This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!
Provided by Averie Sunshine
Categories Entrees
Time 40m
Number Of Ingredients 18
Steps:
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
- Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Facts : Calories 441 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 28 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 831 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHICKPEA COCONUT CURRY
A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro. One of my lunchtime favorites
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 421 kcal, Carbohydrate 39 g, Protein 12 g, Fat 26 g, SaturatedFat 16 g, Sodium 444 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
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CHICKPEA COCONUT CURRY WITH WILTED GREENS - WITH FOOD
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4.4/5 (63)Category MainsServings 4Total Time 20 mins
- Heat a large sauté pan over low heat. Add the coconut oil, onions and garlic and sweat for 5 minutes. Then add the curry powder, salt, pepper, red pepper flakes and cook for 1 minute.
- Turn the heat up to medium and add in the parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes.
TOFU AND CHICKPEA COCONUT CURRY - HEALTHY FOOD GUIDE
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4/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 499 per serving
- 1 Spray a frying pan with oil and set over a medium heat. Add onions and cook until softened and lightly golden.
- 3 Add tofu and toss to coat with the curry spices. Cook for 2 minutes. Add coconut milk, ½ cup water and chickpeas. Simmer for 5 minutes, covered. Mix cornflour with a little of the sauce to make a paste and then stir into the pan. Cook, stirring, until sauce has thickened.
COCONUT CHICKPEA CURRY RECIPE (GF, VEGAN, WEEKNIGHT …
From yupitsvegan.com
5/5 (161)Calories 333 per servingCategory Curry, Dinner, Main Course
- In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
- Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
CHICKPEA COCONUT CURRY - JOYOUS HEALTH
From joyoushealth.com
Category Mains & Sides
- In a large soup pot, heat coconut oil to medium. Add onions and garlic and saute for a few minutes. Add 1 tbsp of the curry powder and sea salt. If the pan starts to get dry add a bit more coconut oil or a splash of water.
- Next add chopped sweet potato and continue to saute for a few more minutes. Add the oregano. Add half of the stock to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
- Reduce temp and add the cauliflower, cabbage and chickpeas. Add remaining stock, curry powder and pepper. Add lime juice. Let curry cook for another 10 minutes for all the flavours to mingle and the veggies to become tender.
- If you want to thicken this curry, add 2 tbsp arrowroot flour to 4 tbsp of water in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes. If you still want it thicken, repeat the same instructions until desired thickeness.
INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE ...
From everydayeasyeats.com
4.6/5 (14)Total Time 30 minsCategory MainCalories 380 per serving
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
- Reduce heat to low, cover and simmer for about 10 minutes. Season with salt and pepper to taste.
CHICKPEA AND VEGETABLE COCONUT CURRY RECIPE - PUREWOW
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.
COCONUT CURRY CHICKPEA STEW - I AM A FOOD BLOG
From iamafoodblog.com
4.9/5 (7)Category SoupCuisine AmericanTotal Time 45 mins
- Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
- Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
- Use a wooden spoon or potato masher to mash the chickpeas – their starchiness will thicken the stew. Add the coconut milk and stock, scrapping up any bits on the bottom of the pan.
- Bring to a simmer and cook, stirring occasionally, until thickened to your liking, 20-30 minutes. Stir in the greens and cook until wilted. Season with salt and pepper to taste.
CAULIFLOWER CHICKPEA COCONUT CURRY - MY FOOD STORY
From myfoodstory.com
5/5 (4)Total Time 35 minsCategory Side DishesCalories 405 per serving
- Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions. Saute for 3-4 minutes till the onions start turning slightly brown.
- Add the tomato puree, turmeric powder, curry powder, chilli powder and salt. Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.
- Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn't turned mushy.
- Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.
COCONUT CHICKPEA CURRY - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4/5 (3)Total Time 30 minsCategory Main CourseCalories 100 per serving
- Fry the onion until translucent, then add the carrots and garlic and cook for a further one minute.
- Add the cooked chickpeas, chopped tomatoes, coconut milk, vegetable broth and spices, and leave to cook with the lid on until the sauce is reduced, and the vegetables are tender.
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4.6/5 (114)Total Time 35 minsCategory 30-minute MealsCalories 444 per serving
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
EASY CHICKPEA COCONUT CURRY - FOX AND BRIAR
From foxandbriar.com
5/5 (3)Estimated Reading Time 2 minsServings 4Calories 297 per serving
- Heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minute. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add ginger and garlic, 2-3 minutes.
- Add spices and the chickpeas, and season with salt and pepper. Stir until fully combined. Add tomatoes including juice, stir until fully combines, scraping up and bits from the bottom of the pan.
- Add coconut milk, gently stir until coconut solids have totally melted and blended into the mixture. Reduce to low and simmer for 15-20 minutes.
CURRY CHICKPEAS (JAMAICAN STYLE) - JAMAICAN FOODS AND ...
From jamaicanfoodsandrecipes.com
5/5 (1)Category Main CourseCuisine Dairy Free, Gluten-Free, VeganCalories 238 per serving
- Place a pot on medium heat, add the oil, cumin seeds, clove, bay leaf, cardamom pod, pimento (allspice) and cook for about a 30 second until the cumin seeds start to crackle.
- Add the onion, garlic, ginger, chilli pepper and the curry powder, cook until the onion soften. (If the pot start to stick, add a tiny bit of water to prevent burn)
- Add the potato, stir until it is coated with the curry. Add the blended tomato. Turn the heat to medium-low, cover the pot and cook until the potatoes are almost tender.
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Servings 4Total Time 35 minsCategory Lunch/SnacksCalories 695 per serving
- Mash chickpeas in a large bowl then mix with 3/4 cup breadcrumbs. Stir in the parsley along with salt and pepper.
- Add chickpea mixture to skillet and mix well with onion, garlic, and butter. Remove skillet from heat and let cool 5 minutes.
- Mold the chickpea mixture into small balls, about 1.5 inches in diameter. (There should be enough mixture to form around sixteen balls of this size).
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From gimmesomeoven.com
4.9/5 (33)Total Time 35 minsServings 4-6
- Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.
- Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
- Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.
- Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.
CHICKPEA AND POTATO COCONUT CURRY - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 4Total Time 45 minsCategory Main
- Heat oil in large high-sided skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Stir in curry paste and turmeric; cook for 1 to 2 minutes or until fragrant.
- Stir in 3 cups water, chickpeas, potatoes, coconut milk and garlic base; bring to boil. Cook for 15 to 20 minutes or until potatoes are tender and sauce is thickened.
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5/5 (79)Category MainsCuisine Brazilian, South AmericanCalories 399 per serving
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From wellplated.com
4.9/5 (13)Calories 383 per servingCategory Main Course
- Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry. Add the coconut milk, 2 teaspoons sugar, and chickpeas. Stir to combine and bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
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From makegoodfood.ca
9 CHICKPEA COCONUT CURRY IDEAS | VEGETARIAN RECIPES ...
From pinterest.ca
CHICKPEA CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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