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.
CHICKPEA PUMPKIN COCONUT CURRY
This easy Chickpea Pumpkin Coconut Curry is a delicious, one-pot vegan dinner for fall and winter and will warm you up from the inside out!
Provided by Emilie
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- In a large pot or wok, heat 1 tablespoon oil over medium heat.
- Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
- Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
- Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
- Pour the coconut milk and water into the pot; mix well.
- Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
- Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.
Nutrition Facts : ServingSize 1 serving of curry (without grains), Calories 250, Sugar 6.4 g, Sodium 303.8 mg, Fat 17.4 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 6.4 g, Protein 5.6 g, Cholesterol 0 mg
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
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
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
A spicy, creamy side dish
Provided by Dutchbabies
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- 1. Heat the oil in large skillet over medium-high heat. Stir in the onion, jalapeño, and bay leaf. Cook stirring occasionally until the onion is golden on the edges, about eight minutes. 2. Add the ginger and garlic and cook until fragrant, about two minutes, stirring frequently. Stir in the garam Masala, cumin, and turmeric; cook for an additional 30 seconds. 3. Stir in the chick peas, coconut milk, pumpkin and salt, plus a little water if needed. Bring to a simmer and let simmer for 10 minutes, stirring occasionally. Stir in the cilantro and lime juice. Add salt to taste, if needed.
Nutrition Facts : Calories 390 calories, Fat 35.8870113943482 g, Carbohydrate 19.4622197120655 g, Cholesterol 0 mg, Fiber 4.57708451623231 g, Protein 4.78850986339546 g, SaturatedFat 25.268221203072 g, ServingSize 1 1 Serving (314g), Sodium 1188.28900516756 mg, Sugar 14.8851351958332 g, TransFat 1.91005744410439 g
3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY
Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro
Provided by Matt Ciampa
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
- Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
- Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
- Spoon the curry over steamed rice. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams
More about "coconut curry chickpeas with pumpkin and lime food"
PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
COCONUT CHICKPEA CURRY RECIPE (GF, VEGAN, WEEKNIGHT …
From yupitsvegan.com
CREAMY VEGAN COCONUT CHICKPEA CURRY | JESSICA IN THE …
From jessicainthekitchen.com
CHICKPEA COCONUT CURRY RECIPE | EATINGWELL
From eatingwell.com
PUMPKIN COCONUT CHICKPEA CURRY - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
PUMPKIN CHICKPEA COCONUT CURRY - AHEAD OF THYME
From aheadofthyme.com
VEGAN COCONUT & PUMPKIN CURRY WITH ROASTED CHICKPEAS
From monashfodmap.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE
From pinterest.com
CHICKPEA AND PUMPKIN CURRY RECIPE - LEGUMECHEF.COM
From legumechef.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE
From foodnewsnews.com
VEGETABLE & CHICKPEA COCONUT CURRY - COOK WITH MANALI
From cookwithmanali.com
CHICKPEA, COCONUT AND PUMPKIN CURRY | IRELAND AM
From virginmediatelevision.ie
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE
From pinterest.ca
PUMPKIN COCONUT CHICKEN CURRY - MAD ABOUT FOOD
From madaboutfood.co
EASY COCONUT CURRY CHICKPEAS (VEGAN + GLUTEN FREE)
From thesehungrykids.com
VEGETABLE CURRY WITH CHICKPEAS & COCONUT MILK - EVERYDAY …
From everydaynourishingfoods.com
COCONUT & PUMPKIN CURRY WITH CHICKPEAS - COOK, SHOOT AND SHARE
From cookshootandshare.com
CHICKPEA AND PUMPKIN CURRY | THE COOK UP | JANICE …
From sbs.com.au
CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN - COOK REPUBLIC
From cookrepublic.com
VEGAN PUMPKIN CAULIFLOWER CHICKPEA CURRY - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
THAI PUMPKIN CURRY WITH CHICKPEAS - AVERIE COOKS
From averiecooks.com
RECIPE: CHICKPEA PUMPKIN COCONUT CURRY - HOUSTON CHRONICLE
From houstonchronicle.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME | BWTRIBBLE.COM
From bwtribble.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME ON FOOD
From trello.com
POTATO CHICKPEA COCONUT CURRY - AVERIE COOKS
From averiecooks.com
PUMPKIN CURRY WITH CHICKPEAS RECIPE (STEP BY STEP) - WHISKAFFAIR
From whiskaffair.com
PUMPKIN CHICKPEA CURRY - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
CHICKPEA AND SPINACH CURRY - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE - NYT …
From pinterest.ca
INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE)
From everydayeasyeats.com
VEGAN CHICKPEA CURRY WITH COCONUT MILK & PUMPKIN
From cinnamonandcoriander.com
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
From services.cozi.com
CHICKPEA AND PUMPKIN CURRY - VEGAN, GLUTEN-FREE - BEAUTY BITES
From beautybites.org
COCONUT CURRY WITH CHICKPEAS {VEGAN 30 MINUTE MEAL} – …
From wellplated.com
CREAMY CHICKPEA CURRY – COCONUTMILKIDEAS
From coconutmilkideas.com
SLOW COOKER CHICKPEA, LENTIL AND PUMPKIN CURRY | RAYMOND'S FOOD
From raymonds.recipes
CHICKPEA CURRY WITH COCONUT MILK AND TOMATO (VEGAN)
From bowlofdelicious.com
EASY VEGAN PUMPKIN CURRY WITH CHICKPEAS | VEGAN RICAH
From veganricha.com
COCONUT CHICKPEA CURRY – MODERN HONEY
From modernhoney.com
PUMPKIN, CHICKPEA AND COCONUT CURRY RECIPE - FOOD NEWS
From foodnewsnews.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...
Check it out »
You'll also love