Crazy Creamy Chickpea Curry Food

CREAMY COCONUT CHICKPEA CURRY

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!

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

ONE POT CHICKPEA CURRY

Steps:

• Heat oil in a large nonstick pot over medium-high heat.
• Add onions and saute until soft and translucent.
• Add garlic, ginger and saute until fragrant.
• Add garam masala, curry powder, red chili flakes, salt, pepper, curry leaves, bay leaf and cook everything until combined and fragrant. This also helps to toast spices and makes them even more fragrant.
• Add chickpeas, crushed tomatoes and simmer for 5 minutes, stirring often.
• Add coconut milk and cook uncovered until liquid is reduced and curry is thickened to your desired consistency. Stir often to prevent sticking and burning.
• Discard bay leaf and curry leaves.
• Mix in lemon juice and 1 tbsp cilantro.
• Garnish remaining 1 tbsp cilantro on top and enjoy!

CRAZY CREAMY CHICKPEA CURRY

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.

CHICKEN-CHICKPEA CURRY

Steps:

• Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
• Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
• Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

CHICKPEA CURRY

Steps:

• Heat oil in a large skillet. Saute onions until tender. Add garlic, ginger and ground spices. Saute 1-2 minutes, stirring constantly.
• Add chickpeas. Add tomatoes with their juices. Stir well and simmer 30 minutes. Stir in cilantro just before serving.

CRAZY EASY SLOW COOKER CHICKEN CURRY - PRINTABLE RECIPE

Steps:

• Put the diced chicken into your slow cooker and season well with salt.
• Pour the sauce over the chicken (don't stir!) and put the lid on. Cook on low for 5 hours.
• Dissolve the corn flour in the cold water and stir into the curry. Mix well but gently do as not so break up the chicken. Cook for 1 more hour.
• Serve immediately with rice. Sprinkle over some chopped coriander and chilli if you like.

CREAMY CHICKPEA CURRY

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.

CHICKPEA AND SPINACH CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and whizz up to a paste.
• Heat the oil in a large pan and fry the onion paste for 2 minutes. Add the curry paste and spices and cook for 5 minutes.
• Add the tinned cherry tomatoes and drained chickpeas and simmer for 10 minutes.
• Add in the spinach (which should be defrosted) and coconut milk. Simmer for 10 minutes.
• Stir through the mango chutney before serving.