CURRY CHICKPEA POTPIE
Serve this potpie with raita, an Indian sauce made with plain tangy yogurt and diced cucumber, often served with spicy meals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
- Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
- Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
- Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.
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
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 (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
HEARTY CHICKPEA POTPIE
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
CURRY CHICKPEA HANDPIES
These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and baked the same day or made-ahead and frozen for up to a month-just brush with egg, bake, and enjoy!
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Yield Makes 12 pies
Number Of Ingredients 11
Steps:
- In a large straight sided skillet heat oil on medium-high. Add onion, cook stirring, until translucent, 3 minutes. Stir in curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are almost tender, about 8 minutes. Add spinach, stir until wilted. Season with salt and pepper. Cool completely.
- On a lightly floured surface, roll 1 piece of dough into an 18-inch square (about 1/8-inch thick). Cut out six 6-inch squares. Brush edges with egg. Place 1/3 cup filling on one side of a square. Fold dough over to enclose filling creating a triangle. Press edges to seal. Cut 3 small vents in top. Place on parchment-lined baking sheet. Repeat with remaining dough and filling.To Freeze and Bake Later: Freeze in single layer on baking sheet, 2 hours. Transfer to freezer bags. Will keep, frozen, for up to 1 month. To serve, heat oven to 375 degrees. Brush hand-pies with egg. Place on a baking sheet and bake until golden brown and bubbling, 45 minutes.To Bake and Serve: Preheat oven to 375 degrees. Refrigerate pies on baking sheet for 30 minutes. Brush with egg then bake until golden brown and bubbling, about 30 minutes.
CURRY CHICKEN POT PIES
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
- Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
- Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
- Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.
CURRIED CHICKEN POTPIE
The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g
VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
CHICKEN CURRY POTPIE
Provided by Steven Stern
Categories dinner, main course
Time 1h30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
- For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
- Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
- For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
- Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
- For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.
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THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
5/5 (3)Calories 495 per servingCategory Main Course
- Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant. Keep an eye on them so they do not burn.
- Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.
- Next add in turmeric, cumin, garam masala, curry powder and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.
CURRY CHICKPEA POT PIE WITH SWEET POTATO 'CRUST'
From ambitiouskitchen.com
4.9/5 (13)Total Time 55 minsServings 4Calories 373 per serving
- Heat coconut oil in 10-inch ovenproof skillet over medium-high heat. Once the oil is hot, add in garlic, onion, carrots and fresh ginger. Stir fry for about 5 minutes until the onions begin to slightly brown. Next, add in yellow curry powder and turmeric and stir for 20 seconds to release flavors.
- Add in coconut milk, chickpeas, red bell pepper, soy sauce, salt, and cayenne pepper (if using). Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 5 minutes, or until carrots are tender. Stir in frozen peas and cornstarch/arrowroot starch, cook a few minutes longer, then remove from heat and allow to cool for a few minutes while you preheat your oven.
- Preheat oven to 375 degrees F. Place sweet potato rounds in a layer over the top of the curry. Spray the tops of the sweet potato rounds with a little olive oil cooking spray or brush with a little olive oil and sprinkle with a little fresh ground salt and pepper. Bake for 25-30 minutes. Remove from heat and garnish with a little cilantro. Scoop into bowls just like you would a normal pot pie, and enjoy! Serves 4.
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