Easy Chickpea Curry Gluten Free Vegan Food
EASY CHICKPEA CURRY (GLUTEN-FREE, VEGAN)
Hearty, comforting chickpea curry that's super simple to make, and is also gluten-free and vegan.
Provided by felicia | Dish by Dish
Categories Main Dish
Time 45m
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a large skillet over medium high heat and sauté diced onions until translucent (about 10 minutes). Add in the garlic and stir fry until it is fragrant, then add in the diced tomatoes and stir fry for a couple of minutes.
- Add in the red curry paste and 1/4 cup of water until curry is dissolved.
- Add in the drained chickpeas and another 3/4 cup of water and bring to a boil and cook for 5 minutes.
- Finally, add in lime juice and simmer for 1 to 2 minutes.
- Serve chickpea curry with white rice garnished with cilantro.
CHICKPEA CURRY
Chickpea Curry is an easy vegan meal that you'll be enjoying in less than 30 minutes. This mild curry with traditional spices and coconut milk is tasty and simple.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a medium pot, over medium heat, heat oil and saute the aromatics (onion, ginger, garlic, and chili/jalapeño), about 3 minutes.
- Add the spices (turmeric, cumin, coriander, and garam masala), and cook for 30 seconds.
- Add diced tomatoes followed by water. Add coconut milk, and let the mixture simmer for 5-10 minutes until it reduces and the sauce thickens.
- Add in the chickpeas, season with salt, and cook for a few more minutes. Remove from heat, and serve over rice. Garnish with chopped cilantro leaves.
Nutrition Facts : Calories 251 kcal, Carbohydrate 36 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 633 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
CHICKPEA CURRY (VEGAN -PRESSURE COOKER)
A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans
Provided by Jubes
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
- Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
- Reduce the heat and stir in the garlic and other spices.
- Add all remaining ingredients (except garnish).
- Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
- Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
- NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.
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