Chickpeaandvegetablecurry Recipes

CHICKPEA AND VEGETABLE CURRY RECIPE

Chickpea and Vegetable Curry Recipe image

Provided by Sharla

Number Of Ingredients 10

Ingredients

1 onion (finely minced)
1 small sweet potato (peeled and diced)
2 cups small cauliflower florets ((about 1/2 a medium head of cauliflower))
1 cup frozen peas
2 15 oz canned chickpeas ( (also called garbanzo beans))
3 Tbsp curry powder
4 cloves garlic (minced)
2 13.5 oz canned coconut milk
2 Tbsp lemon juice
1.5 tsp salt

Steps:

Since this recipe used 1/2 a cauliflower, you may want to chop the whole head and make at least two of these meals to put in the freezer.
This recipe makes quite a large amount. If you have a smaller family, you may want to divide it into two large freezer bags.
To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

Nutrition Facts : Calories 571 kcal, ServingSize 1 serving

CHICKPEA AND VEGETABLE CURRY

Chickpea and Vegetable Curry image

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

Ingredients

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

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.

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