Chickpea Potato And Cabbage Curry Recipes

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CHICKPEA, POTATO, AND CABBAGE CURRY



Chickpea, Potato, and Cabbage Curry image

This is one of our favorite Madhur Jaffrey recipes from her wonderful book "From Curries to Kebabs: Recipes From the Indian Spice Trail". We like this with steamed basmati and parathas. My honey likes leftovers cold in his lunch. I use young green cabbage for this, and sometimes if I'm distracted I will use rinsed, canned chickpeas. I have used habanero and scotch bonnet peppers, and also red pepper flakes, it all depends on your personal taste, and what's available at the grocery. The preparation times do not include the chickpea soak/cook time.

Provided by Chef Edlear

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dried garbanzo beans
1 cup chunked onion
4 garlic cloves
1/4 fresh habaneros or 1/4 fresh scotch bonnet pepper, to taste
2 tablespoons oil
1 tablespoon hot curry powder (to taste)
1 teaspoon dry roasted and ground cumin or 1 teaspoon just cumin powder
1 lb potato, peel and cube
1 -2 teaspoon salt (to taste)
4 1/2 cups cabbage, chunks

Steps:

  • Soak the chickpeas overnight in water to cover. Drain, recover with fresh water and bring to a boil. Reduce heat and simmer covered until very tender. Drain and reserve the cooking liquid. Add enough water to the reserved cooking liquid to equal 2 1/2 cups.
  • Put the onion, garlic, peppers and 1/4 cup of water in a blender and process until smooth. You can always add more pepper in the end, but you can't take it away.
  • Heat the oil over a medium high heat. Put in the onion paste and stir fry for 2-3 minutes.
  • Reduce the heat to medium low, then cover and continue cooking the paste. for another 2-3 minutes. Stir it frequently just to prevent sticking, and keep it covered between stirs.
  • Add the curry powder and the cumin, stir.
  • Add the chickpeas, potatoes, the lesser amount of salt, and the reserved chickpea cooking liquid.
  • Bring to a boil then reduce heat and cover. Cook gently, stirring occasionally until the potatoes are done to your tastes, 20 - 25 minutes.
  • Add in the cabbage and an additional 1/2 - 1 cup of hot water. Bring back to a simmer, cover and cook for an additional 10 - 15 minutes, or until the cabbage is just softened. Do not over cook the cabbage.
  • Taste and adjust the salt/ peppers to your tastes.

CURRIED POTATO AND CHICKPEA SOUP



Curried Potato and Chickpea Soup image

A wholesome and delicious potato and chickpea soup that is vegan and versatile!

Provided by CdnBugger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ onions, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 tablespoons water, or as needed
8 cups vegetable broth
6 cups peeled and diced sweet potatoes
2 cups peeled and diced white potatoes
2 (15 ounce) cans chickpeas, drained
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
  • Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
  • Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

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

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

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 AND POTATO CURRY RECIPE BY TASTY



Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

  • Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
  • Add the curry powder mixture to the pot.
  • Add half of the vegetable broth and potatoes, and stir to combine.
  • Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
  • Add the chickpeas and remaining vegetable broth, and mix.
  • Add the ghee and flour mixture to the pot and stir to incorporate.
  • Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

CHICKPEA AND POTATO CURRY



Chickpea and Potato Curry image

Originally from the Vegetarian Resource Center in Boston, this is a dish we've been making for nearly 20 years and the family still likes it. Our only change to the original is to use crushed red pepper instead of cayenne because the cayenne was too hot for the kids.

Provided by AbbaGav

Categories     Potato

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 17

4 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
3 garlic cloves
2 teaspoons fresh ginger, minced
1 large onion, chopped
1 cup chickpeas
3 cups potatoes, cubed
1 (12 ounce) can diced tomatoes
1 cup water
1 teaspoon cinnamon
1/2 teaspoon cardamom, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1/2 teaspoon fennel seed, ground
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt

Steps:

  • Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
  • Add the onions, garlic and ginger and saute until the onions are translucent.
  • Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
  • Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
  • When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.

Nutrition Facts : Calories 428.7, Fat 20, SaturatedFat 2.6, Sodium 1036.7, Carbohydrate 56.6, Fiber 10.1, Sugar 6.5, Protein 9.2

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