Chickpea Sweet Potato And Paneer Curry Recipes
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
PANEER & CHICKPEA FRY
Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
Provided by Tom Kerridge
Categories Side dish
Time 30m
Number Of Ingredients 14
Steps:
- First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
- Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.
- Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.
- Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.
Nutrition Facts : Calories 382 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
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