Chickpea Curry With Yogurt Recipes

EASY CHICKPEA CURRY

Easy Chickpea Curry image

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

Ingredients

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
½ teaspoon ground paprika
½ teaspoon white sugar
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans, drained
2 potatoes, chopped
1 (14 ounce) can coconut milk
1 tomato, chopped
⅓ cup milk
2 tablespoons ketchup
2 tablespoons sour cream
2 cubes chicken bouillon
¼ cup ground almonds, or as needed

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

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

One-pot Chickpea Curry (Under 300 Calories) Recipe by Tasty image

Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 onion, diced
2 cloves garlic, crushed
2 teaspoons coriander powder
1 teaspoon cumin
1 teaspoon turmeric
1 pinch chili flakes
1 pinch salt
1 ginger, 1 1/2 inch (3 cm) piece, chopped
4 tomatoes, chopped
4 tablespoons lentils
4 tablespoons coconut cream
1 ⅓ cups broccoli, florets
1 can chickpeas, drained and rinsed
½ cup spinach
½ lemon, juiced
low-fat natural yogurt, optional
1 handful fresh coriander, chopped, optional

Steps:

Fry the onion and garlic in a little oil for 3 minutes.
Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
Stir in the broccoli and cook for a further 4 minutes.
Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
Serve with natural yogurt and some chopped coriander.
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams

CHICKEN AND YOGHURT CURRY

Chicken and Yoghurt Curry image

A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!

Provided by JoyfulCook

Categories Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
2 lbs skinless chicken thighs
1 onion, medium diced
3 garlic cloves, crushed
1/2 cup fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon turmeric, ground
1 1/2 teaspoons garam masala, ground
3/4-1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup low-fat yogurt
2 tomatoes, ripe skinned and chopped

Steps:

Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
Serve with rice, and accompaniments.

CHICKPEA CURRY

Chickpea Curry image

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

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

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 CURRY WITH YOGURT

Chickpea Curry With Yogurt image

From CookingLight Whole milk yogurt contributes a silky, creamy texture to this mild vegetarian stew from India. Serve with steamed or sautéed spinach and Indian bread. Replicate naan, the Indian flatbread, by cooking flour tortillas in a grill pan or cast-iron skillet until blackened in spots. The cinnamon sticks and bay leaves are removed before the dish is served, but the cardamom pods are more difficult to fish out. Be careful as you eat not to bite into one.

Provided by Wynner

Categories Lentil

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons peanut oil
2 teaspoons cumin seeds
1 teaspoon coriander seed
6 cardamom pods
2 bay leaves
2 (3 inch) cinnamon sticks
1 1/2 cups chopped onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
1 cup plain yogurt
1/2 cup chopped fresh cilantro

Steps:

Heat oil in a large nonstick skillet over medium heat.
Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
Add onion, and cook for 2 minutes, stirring frequently.
Add ginger and garlic; cook 30 seconds, stirring constantly.
Stir in garam masala, and cook 10 seconds, stirring constantly.
Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
Cook 5 minutes, stirring occasionally.
Remove from heat; discard cinnamon sticks and bay leaves.
Stir in yogurt and cilantro.

Nutrition Facts : Calories 360.7, Fat 7.2, SaturatedFat 2, Cholesterol 8, Sodium 983.7, Carbohydrate 61.8, Fiber 11.3, Sugar 6.1, Protein 14.3

CURRIED CHICKPEA-YOGURT DIP

Curried Chickpea-Yogurt Dip image

With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 medium sweet onion, such as Vidalia, diced small
2 cloves garlic, sliced
2 tablespoons curry powder
2 cans (15.5 ounces each) chickpeas, rinsed and drained
1 cup nonfat plain Greek yogurt
1/4 cup lime juice (from 2 limes)
Salt and pepper
Sliced cucumbers and yogurt, for serving

Steps:

In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g

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