Chickpea Curry With Coconut Cream And Potato Recipe By Tasty Recipes

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• Fry the onion and garlic in a little oil for 3 minutes.
• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
• Stir in the broccoli and cook for a further 4 minutes.
• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
• Serve with natural yogurt and some chopped coriander.
• Enjoy!

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

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!

CHICKPEA AND POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
• Add the curry powder mixture to the pot.
• Add half of the vegetable broth and potatoes, and stir to combine.
• Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
• Add the chickpeas and remaining vegetable broth, and mix.
• Add the ghee and flour mixture to the pot and stir to incorporate.
• Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
• Enjoy!

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
• Add chickpeas, mix well, and cook for 2-3 minutes.
• Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
• On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
• Let cool slightly, then garnish with coriander and serve alongside steamed rice.

CHICKPEA & POTATO CURRY

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.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

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!

3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY

Steps:

• In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
• Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
• Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
• Spoon the curry over steamed rice. Garnish with cilantro.
• Enjoy!

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

CRAZY CREAMY CHICKPEA CURRY

Steps:

• Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
• Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
• Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.