EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)
Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or very deep skillet over medium high heat.
- Add onion and garlic, cook for 3 minutes until onion is translucent.
- Add Curry Spices and stir for 1 minute.
- Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt to taste, stir through scallions/shallots and parsley.
- Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g
PRESSURE-COOKER CHICKPEA AND POTATO CURRY
I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
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.
CHICKPEA AND POTATO CURRY
Originally from the Vegetarian Resource Center in Boston, this is a dish we've been making for nearly 20 years and the family still likes it. Our only change to the original is to use crushed red pepper instead of cayenne because the cayenne was too hot for the kids.
Provided by AbbaGav
Categories Potato
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
- Add the onions, garlic and ginger and saute until the onions are translucent.
- Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
- Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
- When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.
Nutrition Facts : Calories 428.7, Fat 20, SaturatedFat 2.6, Sodium 1036.7, Carbohydrate 56.6, Fiber 10.1, Sugar 6.5, Protein 9.2
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