Creamy Coconut Chickpea Curry With Sweet Corn Zucchini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAZY CREAMY CHICKPEA CURRY



Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 6

Number Of Ingredients 20

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

  • Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
  • Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  • Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI



Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini image

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 40m

Number Of Ingredients 20

2 tablespoons olive oil (divided)
1/2 medium yellow onion (diced)
2 medium cloves garlic (minced)
1 thumb-sized piece ginger (peeled and minced)
1 tablespoon + 1 teaspoon mild curry powder
1/8 teaspoon cayenne pepper + more to taste (optional - for a bit of heat if your curry powder is extra mild)
2 medium zucchini (quartered and sliced)
2 cobs of corn (kernels cut off)
1 (15-ounce) can chickpeas, drained
1 (14-ounce) can light coconut milk
2 tablespoons tahini
1 teaspoon brown sugar
1/4 teaspoon kosher salt + more to taste
1 tablespoon freshly squeezed lemon juice (from about half a small lemon)
1/4 cup chopped cilantro
2 cups cooked white Basmati rice
2-3 Persian cucumbers (sliced)
2 scallions (sliced)
Chopped cilantro
Black & white sesame seeds

Steps:

  • Start your rice first thing so that it's ready when your curry's ready.
  • Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
  • Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
  • Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
  • Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
  • Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
  • Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
  • Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
  • To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving

CREAMY COCONUT CHICKPEA CURRY



Creamy Coconut Chickpea Curry image

This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!

Provided by Jessica Hylton

Categories     Dinner

Time 45m

Number Of Ingredients 12

2 tablespoons coconut oil
1 medium red onion or yellow onion (diced)
14 ounces fresh or canned tomatoes (diced (400g))
sea salt & ground black pepper (to taste)
16 ounces canned chickpeas (drained & rinsed (454g))
3 garlic cloves (minced)
1 ½ tablespoons garam masala - I use this one
1 teaspoon curry powder I use this one
¼ teaspoon cumin
13.5 ounces canned coconut milk* ((383g))
2 teaspoons coconut flour (OPTIONAL**)
1 small lime (juice of)

Steps:

  • In a deep pot over medium-high heat, add the coconut oil.
  • Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
  • Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
  • Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving

CREAMY COCONUT CURRY



Creamy Coconut Curry image

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

Provided by Fareeha Chaudhry

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 2

Number Of Ingredients 18

4 tablespoons coconut butter
½ red onion, chopped
1 clove garlic, minced
1 teaspoon pink Himalayan salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
1 tablespoon cornstarch
¼ cup water
1 (14 ounce) can cream of coconut
4 curry leaves, or more to taste
½ teaspoon chili powder
½ cup cooked chickpeas
2 ounces broccoli florets, chopped
4 small heads baby bok choy

Steps:

  • Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
  • Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
  • Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.

Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g

3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY



3-Minute Coconut Chickpea Curry Recipe by Tasty image

Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro

Provided by Matt Ciampa

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 16

1 cup coconut cream
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 pinch of cayenne
½ teaspoon ground tumeric
¼ teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
15 oz chickpeas, drained and rinsed
1 cup fresh spinach, chopped
½ lime juice
steamed rice, for serving
fresh cilantro, chopped, for garnish

Steps:

  • In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
  • Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
  • Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
  • Spoon the curry over steamed rice. Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY



Chickpea Curry With Coconut Cream And Potato Recipe by Tasty image

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

Provided by Louis Ventelucci

Categories     Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 14

½ lb chickpeas
1 large onion, chopped
2 small potatoes
1 large carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder, or cayenne
½ cup hot water
½ lemon, juiced
1 ½ cups coconut milk, or cream
3 tablespoons olive oil
1 cup coriander

Steps:

  • Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
  • Add chickpeas, mix well, and cook for 2-3 minutes.
  • Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
  • On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
  • Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams

More about "creamy coconut chickpea curry with sweet corn zucchini recipes"

SUMMER COCONUT CHICKPEA CURRY WITH RICE AND FRIED …
summer-coconut-chickpea-curry-with-rice-and-fried image
2019-07-08 Instructions. 1. Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 …
From halfbakedharvest.com


CREAMY COCONUT CURRY WITH CHICKPEAS, SQUASH & TOFU
creamy-coconut-curry-with-chickpeas-squash-tofu image
2020-04-06 Use this time to prepare your veggies. Add your tofu, butternut squash, bell pepper, spinach, fresh coriander, and chickpeas, stirring between each to ensure all of the pan ingredients combine well. Then add your lime …
From lifewithoutmeat.com


CREAMY CHICKPEA, SPINACH AND ZUCCHINI CURRY - COOKSISTER
creamy-chickpea-spinach-and-zucchini-curry-cooksister image
2014-01-09 Add the zucchini and simmer for 5-10 minutes until beginning to feel tender. Stir in the drained chickpeas and spinach leaves and heat through. Check for seasoning; add salt and pepper to taste and stir through the …
From cooksister.com


CREAMY COCONUT CHICKPEA CURRY RECIPE - MASALAHERB.COM

From masalaherb.com
Cuisine Asian, Indian
Total Time 40 mins
Category Main Course
Published 2022-04-18


CREAMY COCONUT CHICKPEA CURRY - THE FIERY VEGETARIAN

From thefieryvegetarian.com
4.6/5 (14)
Uploaded 2022-03-17
Category Lunch And Dinner
Published 2020-06-07


CREAMY CHICKPEA CURRY - COCONUTMILKIDEAS
Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 …
From coconutmilkideas.com


ZUCCHINI CURRY INDIAN - SIMPLE SUMPTUOUS COOKING
2017-03-09 Stir well and cover the lid and allow it to simmer for 2 -3 minutes. Now add chopped zucchini, water, salt, and Chickpeas and stir gently. After about a minute, add Coconut milk, …
From mrishtanna.com


QUICK CREAMY VEGAN COCONUT CHICKPEA CURRY - 40 APRONS
2019-03-17 Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds. Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes. Add the drained …
From 40aprons.com


EASY CHICKPEA CURRY WITH COCONUT MILK | FOODTALK
2022-03-21 Add in the 4 garlic cloves, 1 teaspoon chili powder, 2 teaspoon turmeric, and 2 teaspoon curry powder. Saute for 1 more minute to activate the flavors of the seasonings. …
From foodtalkdaily.com


ZUCCHINI CURRY WITH CHICKPEAS (VEGAN + GF) - UMAMI GIRL
2021-09-20 Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes. Add …
From umamigirl.com


CHICKPEA COCONUT CURRY - CARAMEL AND CASHEWS
2021-11-03 Place a large pot on medium high heat and add vegetable oil. Sauté diced carrots on medium high until beginning to soften, around 4 minutes. Add diced onion, minced garlic, …
From caramelandcashews.com


COCONUT CHICKPEA CURRY - MODERN HONEY
2019-12-02 Instructions. Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook …
From modernhoney.com


CREAMY COCONUT CHICKPEA CURRY RECIPE (AND WHY I LOVE FAIR-TRADE ...
Slice mushrooms and saute for no more than a couple of minutes in a pan. Toss the sweet potatoes into the pan of mushrooms, add the water and mix in. Replace the lid (important not …
From kindearth.net


CHICKPEA CURRY - COOKING CLASSY
How to Make Vegan Chickpea Curry. 1. Measure out spices: Add spices to bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to …
From cookingclassy.com


CREAMY COCONUT CHICKPEA CURRY - FOODIE BADGE
2022-02-10 ***RECIPE, FEEDS 8-10*** 1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained) 1 lb (454g) fresh green beans 1 lb (454g) fresh tomatillos …
From foodiebadge.com


COCONUT CHICKPEA CURRY RECIPE (GF, VEGAN, WEEKNIGHT …
2017-11-10 Instructions. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting …
From yupitsvegan.com


EASY ZUCCHINI CHICKPEA CURRY - COOKTORIA
2020-06-14 Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir. 5. Pour the chickpeas and sugar into the pot and stir …
From cooktoria.com


CREAMY VEGAN COCONUT CHICKPEA CURRY - FANCYISHCOOKING
2020-08-07 Transfer half of the onion-tomato* mixture into the blender, add coconut milk and 5.4 oz water (just measure it with your coco milk can). Blitz until completely smooth then return …
From fancyishcooking.com


EASY VEGAN CHICKPEA CURRY RECIPE - NAMELY MARLY
2014-09-12 Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot over medium-high heat. Bring the pot to a …
From namelymarly.com


SWEET POTATO CHICKPEA COCONUT CURRY - GIMME SOME OVEN
2020-12-07 Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally. Add the next round of …
From gimmesomeoven.com


FAMILY ZUCCHINI CHICKPEA CURRY - TALKING MEALS
2019-09-15 Preheat a large skillet on high. Add a teaspoon of Coconut Oil or Olive Oil and then add the red pepper and Zucchini. Cook for 5-6 minutes until they start to sear soften slightly. …
From talkingmeals.com


COCONUT CHICKPEA CURRY {5 INGREDIENTS} 20 MINUTE RECIPE
2021-02-01 Instructions. Cook garlic & ginger: in a large skillet over medium high heat, cook the garlic and ginger in 1 tablespoon oil (coconut oil or olive oil). Stir and cook for 1 minute, until …
From herwholesomekitchen.com


CREAMY CHICKPEA COCONUT CURRY RECIPE - RECIPES.NET
2022-03-22 Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color for about 2 to 3 …
From recipes.net


INDIAN-INSPIRED CHICKPEA & SUMMER CORN CURRY - CONNOISSEURUS …
2018-07-06 When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic, ginger and cumin seeds. Continue to sauté for about 1 minute, until …
From connoisseurusveg.com


CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI
Aug 10, 2020 - Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint. The cool, crunchy Persian …
From pinterest.com


EASY CHICKPEA CURRY WITH COCONUT MILK • THE INCREDIBLE BULKS
2022-03-08 Add in the 4 garlic cloves, 1 teaspoon chili powder, 2 teaspoon turmeric, and 2 teaspoon curry powder. Saute for 1 more minute to activate the flavors of the seasonings. …
From theincrediblebulks.com


CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI
Aug 12, 2020 - Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint. The cool, crunchy Persian …
From pinterest.com


EVERYPLATE: THE AFFORDABLE MEAL KIT FOR EVERYONE | EVERYPLATE
America's best value meal kit delivering filling, familiar, pre-measured ingredients with simple recipes, at only $4.99/meal. Flexible menus, plans and deliveries
From everyplate.com


CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI
Aug 10, 2020 - Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint. Aug 10, 2020 - …
From pinterest.co.uk


CREAMY COCONUT CHICKPEA COUSCOUS CURRY - DARING KITCHEN
2021-03-04 Cover everything with vegetable stock and coconut milk. Gently stir all the ingredients together. Gradually bring the chickpea curry to a simmer, stirring occasionally. …
From thedaringkitchen.com


CHARRED SWEET CORN ZUCCHINI CURRY - WHOLE AND HEAVENLY OVEN
2019-07-08 Tips for Perfect Curry. Grill the corn – if you don’t have a grill, you can cook corn in a cast iron pan on the stovetop, but if you are able, we highly recommend utilizing the grill as it …
From wholeandheavenlyoven.com


QUICK CHICKPEA CURRY | EASY VEGAN CURRY | TWO SPOONS
2019-01-04 Instructions. In a saucepan add onion, garlic and coconut oil. Bring to medium heat and cook onion and garlic, stirring often until translucent (approx. 10 minutes). Add chopped …
From twospoons.ca


CHICKEN CHICKPEA COCONUT CURRY - BERRY SWEET LIFE
2020-04-03 Instructions. In a large saucepan, heat the coconut oil. Add the onions and cook until browning on the edges, add garlic and cook for 1 – 2 minutes. Stir in the turmeric, ginger, …
From berrysweetlife.com


CREAMY COCONUT CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS …
2019-08-16 Instructions. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook …
From theendlessmeal.com


COCONUT CHICKPEA CURRY (30 MINUTES, VEGAN) - REAL + VIBRANT
2020-03-25 Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about …
From realandvibrant.com


INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE)
2018-06-25 Instructions. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened. Add the garlic, ginger and curry powder and cook for 1 …
From everydayeasyeats.com


CREAMY COCONUT CHICKPEAS CURRY - THE FAT KID INSIDE
2018-07-30 These chickpeas cooked in a sweet, spicy and tangy tomato-based sauce and finished with a touch of coconut cream is the kind of dish that I could enjoy almost any night …
From thefatkidinside.com


COCONUT CHICKPEA CURRY - SWEET PEAS AND SAFFRON
2022-03-02 Simmer- Add the tomato sauce, coconut milk, and chickpeas. Scrape the bottom of the pan well, cover, and bring to a simmer. Simmer for 20 minutes, stirring and scraping the …
From sweetpeasandsaffron.com


VEGAN COCONUT CURRY - LOVING IT VEGAN
2019-01-10 Add in the chopped baby corn, red pepper, sliced zucchini and chickpeas. Add in the chopped tomato and coconut milk. Bring to a simmer and cook until the veggies are …
From lovingitvegan.com


SUMMER CREAMY COCONUT CHICKPEA CURRY WITH RICE - RECIPEMAGIK
2019-07-05 Add the Chickpeas, Coconut Cream, and Heavy Cream to it. Stir and mix it well. Top with some more Black Pepper Powder. Cover cook for 5-10 minutes. Serve over a bed of …
From recipemagik.com


CREAMY CHICKPEA CURRY | VEGAN DINNER IDEAS | THE NATURAL ESSEX GIRL
2019-06-23 This recipe uses canned chickpeas so allow more time if you need to cook your chickpeas first. We prefer to use a carton of Coconut Cream for a thicker, creamier curry but …
From thenaturalessexgirl.com


CHICKPEA AND VEGETABLE COCONUT CURRY - SWEET SIMPLE MASALA
2022-03-16 Add the mushrooms, bell peppers, and sweet potatoes. Cover and let cook for about 8-10 minutes or until the sweet potatoes have softened. Add curry powder, salt, …
From sweetsimplemasala.com


Related Search