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 CURRY
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
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.
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