Chickpea Curry With Carrots Recipes
CHICKPEA CURRY WITH CARROTS
Authentic Indian chickpea curry with carrots and spices. Optional vegetables include chopped sweet peppers, zucchini, or snap peas, which can be added 10 minutes before the end of cooking time. Serve with naan bread or basmati rice.
Provided by Tony
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
- Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
- Stir in yogurt. Add broth to thin curry if necessary.
Nutrition Facts : Calories 426 calories, Carbohydrate 77.9 g, Cholesterol 13.5 mg, Fat 8.4 g, Fiber 16.5 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1790.2 mg, Sugar 28.7 g
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 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
CHICKPEA AND VEGETABLE CURRY
Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!
Provided by lecole54
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
- In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
- Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
- Serve over basmati rice.
COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS
Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice with yogurt on top.
Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1
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