CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)
Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.
Provided by The Fiery Vegetarian
Categories Lunch and Dinner
Time 25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
- Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
- Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
- Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
- Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
- Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
Nutrition Facts : Calories 417 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
VEGETARIAN SPLENDOR CHICKPEA CURRY
This is a rich dish packed full of flavor - even carnivores will not miss the meat. Serve over pearl couscous or rice. Add a splash of cream or coconut milk before serving if desired.
Provided by Noahsmommy
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
- Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water.
- Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas; season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 38.4 g, Fat 8.8 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 1.2 g, Sodium 511.1 mg, Sugar 7.3 g
CHICKPEA CURRY
Provided by Dinu and Rena Patel
Categories Healthy meals Jamie Magazine Vegetables Indian Curry Family one-pan recipes
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
- Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they're crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
- Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
- Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
- Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.
Nutrition Facts : Calories 149 calories, Fat 6.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 16.3 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
CHICKPEA CURRY
Chickpea curry, one of my all-time favorite chickpea recipes. It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes.
Provided by Iosune
Categories Main Dish
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally.
- Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt. Stir and cook for about 10 minutes, stirring occasionally.
- Remove from the stove, add the lime juice and coconut flour, stir and let it stand for 5 minutes before serving.
- Serve immediately (I added some chopped, fresh cilantro on top) with some Basmati rice, naan or pita bread, and some more veggies on the side.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 256 calories, Sugar 2 g, Sodium 339 mg, Fat 17.2 g, SaturatedFat 12 g, Carbohydrate 18.8 g, Fiber 5.3 g, Protein 7 g
VEGAN COCONUT CHICKPEA CURRY
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Provided by Katie Webster
Categories Healthy Vegetarian Curry Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
- Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.
Nutrition Facts : Calories 470.9 calories, Carbohydrate 65.8 g, Cholesterol 3.8 mg, Fat 18 g, Fiber 10.7 g, Protein 10.9 g, SaturatedFat 8.2 g, Sodium 576.2 mg, Sugar 12.3 g
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
LENTIL, CHICKPEA, VEGETABLE CURRY
Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
- Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
- Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
- Serve garnished with fresh chopped coriander.
Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9
CHICKPEA AND VEGETABLE CURRY RECIPE
Steps:
- Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
- This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
- To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.
Nutrition Facts : Calories 571 kcal, ServingSize 1 serving
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- Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
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- In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
- Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
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