COCONUT CHICKPEA CURRY
Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!
Provided by Modern Honey - www.modernhoney.com
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.
Nutrition Facts : Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKPEA COCONUT CURRY
Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chickpea Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
- Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 303 calories, Carbohydrate 24 g, Fat 20 g, Fiber 5 g, Protein 7 g, SaturatedFat 12 g, Sodium 480 mg, Sugar 7 g
CHICKPEA COCONUT MILK CURRY RECIPE
Chickpea Coconut Milk Curry Recipe is simple and delicious. Cooked Kabuli Chana is simmered and cooked along with tomatoes, spices and coconut milk making this curry absolutely flavourful. Did You know: Chickpeas make for a very nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders. Chickpeas are rich in potassium, phosphorus, magnesium and calcium. It also has impressive amounts of iron, sodium, selenium and small amounts of copper, zinc and manganese. Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch. Try our other Chickpeas/ Kabuli Chole Recipes, which can be made for everyday meals: Kadai Chole Recipe- Dry Chickpeas Masala with Capsicum Sarson Chole Ka Saag Recipe Tamatari Chole Recipe
Provided by Archana Doshi
Time 45m
Yield Makes: 4 Servings
Number Of Ingredients 14
Steps:
- To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water.
- Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker.
- Pressure cook for 6-8 whistles and turn off the flame. Allow the pressure to release naturally before you open the pressure cooker.
- Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan. Add the ginger, garlic and onions and saute till onions become tender. This will take about three minutes.
- Next add the tomato puree and bring it to a brisk boil. Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir.
- Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well.
- Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. Check the salt and spices and adjust according to your taste.
- Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot.
- Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch.
CLEAN-EATING COCONUT CHICKPEA CURRY
My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.
Provided by barbara
Categories Main Dish Recipes Curries Vegetarian
Time 13h55m
Yield 4
Number Of Ingredients 16
Steps:
- Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
- Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
- Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
- Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
- Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
- Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
- Divide curry amongst bowls and top with yogurt and cilantro.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
CREAMY COCONUT CHICKPEA CURRY
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!
Provided by Jessica Hylton
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving
3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY
Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro
Provided by Matt Ciampa
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams
More about "chickpea coconut milk curry recipes"
EASY CHICKPEA COCONUT MILK CURRY - DESIREE NIELSEN
From desireerd.com
4.9/5 (7)Category Dinner, Main CourseCuisine American, IndianTotal Time 30 mins
- Add onion, garlic, ginger, turmeric, and broccoli stalks and cook for five minutes, until onion is soft and glossy, stirring often so garlic doesn't burn.
- Add the broccoli florets and cook for 3 minutes until they turn bright green, then add the chickpeas, stir through and season with salt and pepper.
- Next, add the curry powder, turmeric, cumin and garam masala, stirring constantly for 30 seconds. Pour in the coconut milk and water, and add salt. Let curry simmer for 10-15 minutes so flavours can blend.
ONE-POT COCONUT MILK CURRY WITH CHICKPEAS RECIPE
From eatingwell.com
10 BEST VEGETARIAN CHICKPEA CURRY COCONUT MILK …
From yummly.com
EASY CHICKPEA CURRY - FRESH OFF THE GRID
From freshoffthegrid.com
CHICKPEA COCONUT CURRY | CURRY RECIPES | TESCO REAL …
From realfood.tesco.com
CHICKPEA CURRY - WELL PLATED BY ERIN
From wellplated.com
COCONUT CHICKPEA CURRY RECIPE (GF, VEGAN, WEEKNIGHT …
From yupitsvegan.com
10 BEST CHICKEN AND CHICKPEA CURRY COCONUT MILK …
From yummly.com
CHICKPEA COCONUT CURRY - INSTANT POT OR SAUCEPAN
From veganricha.com
EASY CHICKPEA CURRY WITH COCONUT MILK (275 CALS OR 6 …
From andiemitchell.com
BRAZILIAN COCONUT CHICKPEA CURRY | RECIPETIN EATS
From recipetineats.com
INDIAN FLAVOR SNACK-COCONUT CURRY CHICKPEA – HEALTHY FOOD …
From undirect.com
COCONUT CHICKPEA CURRY - GREEN HEALTHY COOKING
From greenhealthycooking.com
20-MINUTE COCONUT CHICKPEA CURRY | KITCHN
From thekitchn.com
CHICKPEA & SPINACH CURRY WITH COCONUT MILK - SLOW THE COOK DOWN
From slowthecookdown.com
EASY CHICKPEA CURRY WITH COCONUT MILK | FOODTALK
From foodtalkdaily.com
VEGETARIAN CHICKPEA CURRY WITH COCONUT MILK - KILLING THYME
From killingthyme.net
CHICKPEA CURRY WITH COCONUT MILK • THE COOK REPORT
From thecookreport.co.uk
CHICKEN CHICKPEA COCONUT CURRY - BERRY SWEET LIFE
From berrysweetlife.com
POTATO CHICKPEA COCONUT CURRY - AVERIE COOKS
From averiecooks.com
CHICKPEA CURRY - COOKING CLASSY
From cookingclassy.com
COCONUT CHICKPEA CURRY {5 INGREDIENTS} 20 MINUTE RECIPE
From herwholesomekitchen.com
VEGETABLE & CHICKPEA COCONUT CURRY - COOK WITH MANALI
From cookwithmanali.com
EASY CURRY WITH CHICKPEAS, COCONUT MILK & VEGGIES (INSTANT POT AND ...
From everydaynourishingfoods.com
EASY CHICKPEA COCONUT CURRY - FOX AND BRIAR
From foxandbriar.com
CHICKPEA AND VEGETABLE COCONUT CURRY - SWEET SIMPLE MASALA
From sweetsimplemasala.com
CHICKPEA CURRY WITH COCONUT MILK AND TOMATO (VEGAN)
From bowlofdelicious.com
COCONUT CURRY WITH CHICKPEAS RECIPE | HELLOFRESH
From hellofresh.com
SWEET POTATO CHICKPEA COCONUT CURRY - GIMME SOME OVEN
From gimmesomeoven.com
INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE)
From everydayeasyeats.com
CREAMY CHICKPEA CURRY - COCONUTMILKIDEAS
From coconutmilkideas.com
CHICKPEA, COCONUT, AND CASHEW CURRY RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN AND CHICKPEA CURRY - KHIN'S KITCHEN
From khinskitchen.com
CREAMY COCONUT CHICKPEA COUSCOUS CURRY - DARING KITCHEN
From thedaringkitchen.com
COCONUT CURRY WITH CHICKPEAS {VEGAN 30 MINUTE MEAL} – …
From wellplated.com
15 MINUTE CHICKPEA AND SPINACH CURRY WITH COCONUT MILK
From hedihearts.com
CURRY CHICKPEAS WITHOUT COCONUT MILK? – MAKEHUMMUSNOTWAR
From makehummusnotwar.com
COCONUT RED CHICKPEA CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ALLRECIPES CHICKPEA CURRY - THERESCIPES.INFO
From therecipes.info
EASY CHICKPEA & CAULIFLOWER COCONUT CURRY (GF) - THE PESKY VEGAN
From thepeskyvegan.com
EASY CHICKPEA CURRY WITH COCONUT MILK • THE INCREDIBLE BULKS
From theincrediblebulks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love