Roasted Tomato And Chickpea Curry Recipes

CHICKPEA AND TOMATO CURRY

Chickpea and Tomato Curry image

Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 tablespoon curry powder
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt (kosher or sea salt)
Hot cooked rice, if desired
Plain yogurt, if desired

Steps:

In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
Serve over rice; top each serving with yogurt.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 5 g, TransFat 0 g

TOMATO & CHICKPEA CURRY

Tomato & chickpea curry image

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Provided by Chelsie Collins

Time 55m

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

Steps:

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES

Chickpea Curry with Roasted Cauliflower and Tomatoes image

Categories Soup/Stew Tomato Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Cauliflower Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

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