VEGAN CHICKPEA AND KETCHUP CURRY
Steps:
- Heat the oil in a frying pan on medium-low heat. Add the onion and sweat for about 6-8 minutes until soft and golden. Don't rush this part.
- Stir in ginger and garlic and stir for a couple of minutes before adding the curry powder. Continue frying and stir for 2 more minutes.
- Add the chickpeas and tomato ketchup with a dash of water to loosen things up. You're trying to get the consistency of a sauce, so stir for 20 seconds before adding more water if needed.
- Simmer gently for 5 minutes, then add lemon juice. Taste and season with salt and pepper.
- Serve with instant or cooked rice, flash fried spinach or kale with lemon juice, with bread or pitta to mop up the juices.
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
EASY CHICKPEA CURRY
This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.
Provided by Juavichar
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
- Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 49.7 g, Cholesterol 12.7 mg, Fat 31.8 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 22.2 g, Sodium 1072.6 mg, Sugar 6.5 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
QUICK CHICKPEA CURRY
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g
CHICKPEA AND CHICKEN CURRY
This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.
Provided by Claudia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
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