Crazy Creamy Chickpea Curry Food

CRAZY CREAMY CHICKPEA CURRY

Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

CREAMY CHICKPEA CURRY

Creamy Chickpea Curry image

This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".

Provided by Calamity-Kate

Categories Curries

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans chickpeas, drained and rinsed
1 (14 ounce) can tomatoes, diced
1 (14 ounce) can coconut milk
1/4 cup peanut butter
4 teaspoons curry powder
1 1/2 teaspoons powdered ginger
1/4 teaspoon cumin seed
1/8 teaspoon red pepper flakes
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon butter
1/3 cup raisins

Steps:

Saute onions and garlic in butter until tender.
Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
Stir in peanut butter, cover and cook on low heat for 25 minutes.
Add raisins, stir and let them warm through for 5 minutes.
Serve over rice.

CREAMY CHICKPEA CURRY

Creamy Chickpea Curry image

This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.

Provided by KelBel

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomatoes, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
4 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over a medium high heat.
Add onions and cook until they start to brown.
Add garlic and curry.
Stir-fry until garlic is soft and curry dissolved.
Add chickpeas, Coconut Milk, and soy sauce.
Bring to a boil and simmer 10 minutes.
Add tomatoes, sugar, and lime juice.
Simmer for 5 minutes.
Stir in basil or cilantro until combined, and serve over rice.

Nutrition Facts : Calories 752.6, Fat 24.8, SaturatedFat 16.6, Sodium 869.5, Carbohydrate 122.8, Fiber 7.6, Sugar 57.1, Protein 11.7

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