CHICKPEA CURRY
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Provided by AMINAH A. RAHMAN
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, 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 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., 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 FOR TWO
Most curry recipes are for four or more. Of course you can halve, quarter or whatever, but this sounded so easy I had to try it.
Provided by Chef Dudo
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a deep saucepan and add the oil followed by onions mushrooms and garlic.
- Fry the mixture till the onions are caramelised.
- Then add salt, cumin, coriander, turmeric and red chili powder.
- Mix for a minute and add in the chopped tomato.
- Cook the sauce until it begins to thicken.
- Add 1/4 cup of water and stir.
- Add chickpeas and mix.
- Mash a few of the chickpeas while cooking.
- Cover and simmer for 5 minutes.
- Then add grated ginger and garam masala.
- Cook for another minute.
- Serve over rice.
Nutrition Facts : Calories 361.9, Fat 9.8, SaturatedFat 1.4, Sodium 899.2, Carbohydrate 57.7, Fiber 11.6, Sugar 5.9, Protein 14.7
CHICKPEA CURRY
This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
- In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
- Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
- Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
- Garnish with extra coriander and serve with rice or dhal (or both).
Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CHICKEN CURRY FOR TWO
I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
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