VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
SWEET POTATO & PEA CURRY
A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
- Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.46 milligram of sodium
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
Steps:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
GROUND TURKEY, SWEET POTATO & PEA CURRY
This recipe was somewhat inspired by Banriona's Recipe #408979, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed with a traditional stew. No rice or naan needed, as it's very filling. Perfect for a cold winter night!
Provided by rpgaymer
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
- Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
- Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
- Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
- Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.
POTATO AND YELLOW SPLIT PEA CURRY
Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.
Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh
Categories Curry Healthy low calories low-fat vegan Vegetables
Time 40m
Number Of Ingredients 17
Steps:
- Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.
POTATO AND PEA CURRY
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g
SWEET POTATO & PEA CURRY
Make and share this Sweet Potato & Pea Curry recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the curry paste in a large pan and stir in the onion.
- Cover and cook for 5 mins, stirring occasionally, until softened.
- Add the potatoes, stock and coconut milk to the pan and bring to the boil.
- Turn the heat down and simmer the curry for 20 mins until the potato has softened.
- Add the peas, bring back to the boil and simmer for 2 mins more.
- Season to taste
- spoon the curry into bowls.
- Scatter over the coriander before eating.
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CURRIED SWEET POTATOES WITH GREEN PEAS • SIMPLE …
From simple-nourished-living.com
5/5 (2)Total Time 40 minsCategory Vegetable / Side DishCalories 116 per serving
- Bake or microwave the sweet potatoes in their skins, until done but still firm. When they are cool enough to handle, peel and chop them into large 1-inch pieces.
- Put the peas and tomatoes in a large saucepan set over medium heat and bring bring to a simmer, stirring occasionally.
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Servings 6Total Time 1 hrCategory Cheap & CheerfulCalories 371 per serving
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
CHICKPEA AND SWEET POTATO CURRY - NICKY'S KITCHEN …
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5/5 (13)Calories 553 per servingCategory Dinner
- Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
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From fatgirlskinny.net
Cuisine IndianCategory Lunch, Main CourseServings 4Total Time 40 mins
- Add Ginger, Chilli powder, Cumin, Paprika, Garam Masala and Tomato Puree and a pinch of salt. Re cover and continue to simmer for a few minutes.
- Add the 200ml of water and chopped tomatoes and sweet potato. Re cover and simmer for 15 minutes. If the liquid starts to dry add more water if needed.
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
SWEET POTATO CHICKPEA COCONUT CURRY - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (33)Total Time 35 minsServings 4-6
- Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.
- Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
- Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.
- Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.
VEGAN BOMBAY POTATOES AND PEAS - VEGAN RICHA
From veganricha.com
Ratings 46Calories 232 per servingCategory Main
- Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
- Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.
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From runningonrealfood.com
5/5 (4)Total Time 25 minsCategory Main DishCalories 374 per serving
- Add the onion, garlic and ginger to a large pan with 2 tbsp water and start cooking over medium heat. Cook while stirring for 4-6 minutes until soft and translucent.
- Add the sweet potato, coconut milk and soy sauce and simmer lightly until the sweet potato is tender, approximately 12-15 minutes.
- Stir in the green peas and tofu. Stir to combine, turn off the heat and let sit on the element for 5 minutes to thicken a little.
SWEET POTATO AND CHICKPEA CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Indian RecipesTotal Time 40 minsCategory Seafood Curry RecipesCalories 509 per serving
- Heat the oil in a large deep fryingor sauté pan (one that has a lid) over a medium heat. Add the onion and fry, stirring occasionally, for 5 minutes until starting to soften. Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.
- Add the curry paste and stir over the heat for a minute, then stir in the grated ginger and cook for a further minute.
- Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.
- Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted. Stir in half the coriander and squeeze in half the lime.
COCONUT SWEET POTATO CURRY WITH CHICKPEAS - AVERIE COOKS
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4.6/5 (114)Total Time 35 minsCategory 30-minute MealsCalories 444 per serving
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
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From runningonrealfood.com
Cuisine AmericanTotal Time 30 minsCategory Main DishCalories 579 per serving
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- Add the rice to the garlic and cook for 1 minute, stirring often until toasted. Add 1 ¼ cups water and bring to a boil. Reduce the heat to low, cover and cook for 12-14 minutes until the rice is tender.
- Once the rice is done, remove from the heat and leave covered for 5 minutes. Remove the lid and fluff with a fork.
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From thekoreanvegan.com
Servings 1Estimated Reading Time 2 mins
- Roast sweet potatoes and beets in the oven by chopping them into 1 inch cubes and placing in 400° oven for ~25 minutes (until both sides are slightly brown).
- In the meantime, in a deep pan, over medium high heat, add 2 tbsp of olive oil. When oil is hot, add egg plant in one layer.
- Add onions to the same pan (should still be piping hot!). Sauté until onions become slightly brown. Add garlic, chili pepper, and salt. Fold in roasted root vegetables, as well as chickpeas.
CHICKPEA CURRY WITH SWEET POTATO - DIABETIC FOODIE
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5/5 (5)Total Time 25 minsCategory Soups And StewsCalories 367 per serving
- Heat oil in medium saucepan over medium heat. Add garlic and ginger. Stir fry for 30 seconds, stirring constantly.
- Add sweet potatoes and cook, stirring constantly so that the onions don't stick. Add a little bit of water if necessary.
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