Chickpea Curry Indian Style Over Basmati Rice Food
EASY CHICKPEA CURRY WITH BASMATI RICE
In summers, I'm always inventing dinner ideas that are healthy yet are quick and easy.... So, I can serve homemade dinner in no time and keep my family's health in-check.Served with side of lite-cooked (do check notes on this one) Basmati Rice, easy Chickpea Curry makes flavorful and protein-rich vegetarian main course. Plus just 25 minutes quick cooking promise, always encourages me to serve this on weekdays!Now before I get carried away with the detail of just how fabulous this recipe tastes, let me clarify a few things...Curries are staple "dinner" in my home. Ranging from Indian Daal (lentils) to Chicken Curries, we Indians, LOVE our "Curry Dinners"! Generally speaking, looking at restaurant food outside India, you might think.... "Curry Dinner! So Heavy!! Everyday!!!" That's not true, AT ALL! Indian, everyday curry dinners are very lite and easy on stomach. And, they are not called curries! Curry is, European originated name, given to spiced-Indian-food. In Indian Cuisine, we actually have a name for each of these curries but no one will address it as "curry"....... Like for this one, if you ask: "What's for dinner?" It is, Channa Chawal or Chickpea Rice. As you can plainly see in the images, this is not a heavy-on-masala kind of Chickpea Curry. And it has cooling touch of yogurt, mixed-in at the end of cooking, for a very balanced and mild curry flavor, and subtle tang of yogurt.Oh... I should probably mention as well, that Yogurt and Rice is one staple meal, in Indian cuisine, for a very lite and easy-on-stomach meal. Often, when we eat out or when it's very hot and humid... You know, kinda days when it does not feel great to eat heavy food..... On such days, yogurt-and-rice is most popular "lite meal", in many parts of India. Mixing yogurt into Chickpea Curry provides a light balance to this traditional curry. Also, I used fresh tomatoes and onions to keep the traditional Indian flavor, then added a mild curry powder to spare you from using/buying a long list of Indian Spices. If you fan of Indian cuisine, I'm sure you'll have some curry powder in your pantry. However, don't worry, if you don't want to use/have curry powder. I have simple fix for you. Just mix equal amount of ground turmeric, paprika, coriander powder, cumin powder and half amount of garam masala, then use 1 tsp out of this mixture. Keep rest in an air-tight container to use in next curry dish. :) It is that simple!What's all about Lite Cooked Rice?Before we get into details of lite-cooked Basmati rice, I must tell you that Basamati Rice are long grain and thin rice which cook in 10-12 minutes vs regular thick and short-grain rice need about 20 minutes to cook. So, if you not using Basmati, make sure to adjust the cooking time accordingly.Now, about lite cooking method. Traditionally, a cup of rice use 2 cups of water to cook fully. At end of the cooking, water will be fully absorbed by rice. I do that when I'm making any kind of one-pot pilaf. However, for my everyday dinner-rice, I use 3 cups of water instead of 2 cups, and at end of cooking, I drain the excess water just like you would drain extra pasta water. Draining rice water reduces starch-content of cooked rice and makes'em lite and fit for everyday consumption. So, if you really like to keep your starch-intake in-check, always cook rice with extra water and drain the excess starch water. Trust me, rice don't really need fancy rice-cookers or much attention to cook. Just water and rice... vigorously boiling until rice are cooked and then draining excess make fluffy and much-lite rice for every day consumption!Diet Info: Chickpea Curry Dinner is Gluten Free and can be vegan with just one simple change. To keep this Chickpea Curry dairy-free... just replace yogurt with a mild and low-fat Coconut Milk. Vegan, Gluten Free, or just on tight schedule... Whatever you're weekday eating need, you can enjoy a little bit of Indian comfort without a side dish of guilt... that too in just 25 minutes!
Provided by Savita
Categories Curry Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
- In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
- In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
- Add all dried spices and saute for 1 minute.
- Now add drained, cooked chickpeas, followed by vegetable stock (or water if using). Stir to combine and bring to boil on high heat.
- Reduce heat to medium and cook until water has been absorbed by sauce and consistency has thickened (about 5-7 minutes on medium-high heat). (no water running on sides as it is absorbed by chickpeas making curry thick, as seen in picture.)
- Switch off the heat, add yogurt into chickpeas while continuously stirring the curry. Very important to keep stirring the gravy while you add yogurt or yogurt might curdle. Taste and adjust salt. Serve over rice with garnish of cilantro and enjoy!
CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE
This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the rice:.
- Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
- Add 1 tbsp butter to a skillet over medium heat.
- Add rice to skillet and toast in butter for a minute or two until fragrant.
- Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
- Next add 3 cups of water and cover.
- Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
- Remove from heat and let sit a minute or two.
- Fluff rice with fork, and keep covered until ready to serve.
- For the curry:.
- Saute onion and garlic over medium heat until softened and slighty browned.
- Add chili powder or chilli if using and cook for another minute or so.
- Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
- Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
- Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
- If pan seems try, please add a little water, 1/4 cup at a time.
- Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
- Add blended chickpeas back to the pan and cook for another 5 or so minutes.
- Finally, add the 2 tsp of peanut butter, until melted into the curry.
- Stir in 1/2 of the cilantro leaves.
- Season with salt and pepper to taste.
- Serve over the basmati rice and top with remaining cilantro leaves.
Nutrition Facts : Calories 575.7, Fat 9, SaturatedFat 2.8, Cholesterol 7.6, Sodium 1055, Carbohydrate 107.9, Fiber 13.2, Sugar 3.7, Protein 17.7
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
BUTTERNUT SQUASH AND CHICKPEA CURRY
"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7
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