CHICKPEA CURRY WITH COCONUT MILK
Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!
Provided by Fresh Off The Grid
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
- Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
- Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
- Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking - 10 or 15 minutes.
- Meanwhile, prepare your sides (see serving suggestions).
- Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Nutrition Facts : Calories 358 kcal, Carbohydrate 39 g, Protein 9 g, Fat 23 g, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
CHICKPEA & COCONUT DHAL
You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 22
Steps:
- Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
- To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.
Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
QUICK & EASY CHICKPEA COCONUT DHAL
Try this quick and easy version of dhal. It's packed with good-for-you ingredients including chickpeas, lentils and spinach
Provided by The Happy Pear
Categories Dinner
Time 10m
Number Of Ingredients 15
Steps:
- Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.
- Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.
Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 1.33 milligram of sodium
SPINACH & CHICKPEA DHAL
Make this quick and easy dhal with just four ingredients: chickpeas, spinach, coconut cream and aubergine pickle. It's vegan, gluten-free and so tasty
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas, reserving the liquid, then tip ½ of them onto a baking tray, season, drizzle over 2 tsp sunflower oil and roast for 15 mins. Wilt the spinach in a frying pan with 1 tsp sunflower oil, then add the coconut cream, remaining chickpeas and pickle. Mix well and simmer for 3-4 mins, squashing the chickpeas with the back of a spoon. Add a splash of the chickpea liquid if it looks dry. Sprinkle the roasted chickpeas on top and serve with naan bread.
Nutrition Facts : Calories 522 calories, Fat 38 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
ONE-PAN COCONUT DHAL
Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
More about "quick easy chickpea coconut dhal food"
CHICKPEA AND POTATO CURRY RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
18 DHAL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)
From recipetineats.com
COCONUT DHAL RECIPE WITH CRISPY PANEER | OLIVEMAGAZINE
From olivemagazine.com
RED LENTIL DAHL (EASY INDIAN RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
CHICKPEA DAHL | INDIAN RECIPES | GOODTO
From goodto.com
COCONUT CURRY CHICKPEA-LENTIL DAL - SHARED APPETITE
From sharedappetite.com
THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
30+ EASY CHICKPEA RECIPES - WHAT TO MAKE WITH A CAN OF …
From thekitchn.com
TOP 10 BEST EVER DHAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DHAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKPEA CURRY WITH COCONUT MILK AND TOMATO (VEGAN)
From bowlofdelicious.com
17 BEST DAL RECIPES (INDIAN LENTIL RECIPES) - PIPING POT CURRY
From pipingpotcurry.com
QUICK & EASY CHICKPEA COCONUT DHAL - RECIPES-FROM-NATURE.COM
From recipes-from-nature.com
CHICKPEA & COCONUT DHAL: A QUICK & SIMPLE DISH
From suzyquinnfitness.com
CHICKPEA & COCONUT DHAL RECIPE | NEW IDEA FOOD
From newideafood.com.au
SLOW COOKER DHAL RECIPE WITH HOMEMADE NAANS | OLIVEMAGAZINE
From olivemagazine.com
CHICKPEA & COCONUT DHAL RECIPE - FOOD HOUSE
From foodhousehome.com
20 BUDGET STORECUPBOARD MEALS | BBC GOOD FOOD
From bbcgoodfood.com
33 EASY BREAKFAST SMOOTHIE RECIPES YOU'LL LOVE | LIVE EAT LEARN
From liveeatlearn.com
SPINACH AND CHICKPEA COCONUT DHAL | TESCO REAL FOOD
From realfood.tesco.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