CLEAN-EATING COCONUT CHICKPEA CURRY
My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.
Provided by barbara
Categories Main Dish Recipes Curries Vegetarian
Time 13h55m
Yield 4
Number Of Ingredients 16
Steps:
- Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
- Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
- Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
- Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
- Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
- Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
- Divide curry amongst bowls and top with yogurt and cilantro.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g
CHICKPEA COCONUT CURRY
Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Chickpea Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
- Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 303 calories, Carbohydrate 24 g, Fat 20 g, Fiber 5 g, Protein 7 g, SaturatedFat 12 g, Sodium 480 mg, Sugar 7 g
COCONUT CHICKPEA CURRY
Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!
Provided by Modern Honey - www.modernhoney.com
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- 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 for 1 minute longer. Stir in salt, pepper, and curry powder.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.
Nutrition Facts : Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
- Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
- Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
- About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
EASY CHICKPEA CURRY
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
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
3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY
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
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
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
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
CURRY COCONUT CHICKPEAS
This recipe comes from the Fall 2008 issue of Clean Eating. It's nutty and creamy and has great flavor and texture and color. It's also vegan. This is just an all around beautiful dish. The nutritional values per serving are: 179 calories, 5 g fat, 27 g carbs, 6 g fiber, 5 g sugars, 7.5 g protein, 300 mg sodium, 0 mg cholesterol
Provided by Jennyliz
Categories Beans
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a nonstick frying pan, lightly coated with spray, over medium heat. Add napa cabbage; saute until cabbage shrinks down. Add onion and pepper; saute for 2 to 4 minutes.
- Add 1 tablespoon coconut milk, along with garlic, ginger, and curry powder; saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper; heat until warm. Add fresh basil and serve.
Nutrition Facts : Calories 146.4, Fat 1.4, SaturatedFat 0.2, Sodium 566.1, Carbohydrate 29.2, Fiber 6.2, Sugar 3.9, Protein 5.9
CHICKPEA & COCONUT CURRY (KADALA)
This yummy chickpea curry, with its underlying creamy coconut flavor, is good enough to eat straight out of the pot. The author recommends desi or kabuli chickpeas, but I use whatever I can obtain. To reduce cooking time, I often use canned chickpeas. Although they are optional, I like to add the curry leaves. Passive cooking time refers to cooking dried chickpeas, but does not include soaking them prior to cooking. Recipe adapted from the book, "Passion for Pulses". The contributor is from Kerala, India.
Provided by Daydream
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using dried chickpeas, soak overnight in plenty of water, then drain.
- Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
- When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
- Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- Add onion and curry leaves and saute and stir a further minute or two.
- Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- Add 1 cup coconut milk and simmer for a further 10-15 minutes.
- Serve with rice and garnish with fresh cilantro.
More about "curry coconut chickpeas recipes"
COCONUT CURRY WITH CHICKPEAS {VEGAN 30 MINUTE MEAL} – …
From wellplated.com
5/5 (15)Calories 519 per servingCategory Main Course
- Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened. Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry. Add the coconut milk, 2 teaspoons sugar, and chickpeas. Stir to combine and bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
- Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook 3 additional minutes. Serve warm over rice, garnished with fresh cilantro.
VEGAN COCONUT CHICKPEA CURRY RECIPE | EATINGWELL
From eatingwell.com
CURRY COCONUT CHICKPEA DISH - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
EASY CHICKPEA CURRY - FRESH OFF THE GRID
From freshoffthegrid.com
BRAZILIAN COCONUT CHICKPEA CURRY | RECIPETIN EATS
From recipetineats.com
20-MINUTE COCONUT CHICKPEA CURRY | KITCHN
From thekitchn.com
QUICK CREAMY VEGAN COCONUT CHICKPEA CURRY - 40 …
From 40aprons.com
CHICKPEA COCONUT CURRY | CURRY RECIPES | TESCO REAL …
From realfood.tesco.com
CREAMY VEGAN COCONUT CHICKPEA CURRY | JESSICA IN THE …
From jessicainthekitchen.com
CHICKPEA AND VEGETABLE COCONUT CURRY RECIPE
From purewow.com
COCONUT CHICKPEA CURRY RECIPE (GF, VEGAN, WEEKNIGHT …
From yupitsvegan.com
COCONUT CHICKPEA CURRY - HEALTHIER STEPS
From healthiersteps.com
Cuisine IndianTotal Time 30 minsCategory EntréeCalories 323 per serving
COCONUT CHICKPEA CURRY - GREEN HEALTHY COOKING
From greenhealthycooking.com
EASY COCONUT CHICKPEA CURRY - WATCH WHAT U EAT
From watchwhatueat.com
CHICKPEA CURRY - COOKING CLASSY
From cookingclassy.com
COCONUT RED CHICKPEA CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
COCONUT CHICKPEA CURRY - BITES OF BERI
From bitesofberi.com
POTATO CHICKPEA COCONUT CURRY - AVERIE COOKS
From averiecooks.com
CREAMY COCONUT CHICKPEA CURRY - THE FIERY VEGETARIAN
From thefieryvegetarian.com
CHICKPEA, COCONUT, AND CASHEW CURRY RECIPE - SERIOUS EATS
From seriouseats.com
INDIAN COCONUT CHICKPEA CURRY (EASY VEGAN RECIPE)
From everydayeasyeats.com
COCONUT CHICKPEA CURRY {5 INGREDIENTS} 20 MINUTE RECIPE
From herwholesomekitchen.com
CHICKPEA CURRY WITH COCONUT MILK AND TOMATO (VEGAN)
From bowlofdelicious.com
THE BEST AUTHENTIC CHICKPEA CURRY RECIPE! - CHEF SAVVY
From chefsavvy.com
COCONUT CURRIED CHICKPEAS: EASY CHICKPEA RECIPE FROM JAMAICA
From blog.makeitjamaica.com
EASY CURRY WITH CHICKPEAS, COCONUT MILK & VEGGIES (INSTANT POT AND ...
From everydaynourishingfoods.com
COCONUT CHICKPEA CURRY - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
COCONUT CHICKPEA CURRY (30 MINUTES, VEGAN) - REAL + VIBRANT
From realandvibrant.com
EASY CHICKPEA CURRY WITH COCONUT MILK • THE INCREDIBLE BULKS
From theincrediblebulks.com
SPICY BRAZILIAN COCONUT CURRY WITH CHICKPEAS - VEGAN COCOTTE
From vegancocotte.com
CURRY CHICKPEA SALAD WRAPS WITH TOASTED COCONUT
From feastingathome.com
CREAMY COCONUT CHICKPEA COUSCOUS CURRY - DARING KITCHEN
From thedaringkitchen.com
CHICKPEA COCONUT CURRY | THE TASTIEST RECIPE - YOUTUBE
From youtube.com
EASY COCONUT CURRY CHICKPEAS (VEGAN - THESE HUNGRY KIDS
From thesehungrykids.com
VEGETABLE & CHICKPEA COCONUT CURRY - COOK WITH MANALI
From cookwithmanali.com
COCONUT CHICKEN CURRY WITH CHICKPEAS | CHEF ELIZABETH REESE
From chefelizabethreese.com
COCONUT CURRY WITH CHICKPEAS RECIPE | HELLOFRESH
From hellofresh.com
COCONUT CURRY WITH CHICKPEA & BELL PEPPER RECIPE | HELLOFRESH
From hellofresh.com
COCONUT CHICKPEA CURRY - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #beans #easy #vegan #vegetarian #dietary #chick-peas-garbanzos #number-of-servings #3-steps-or-less
You'll also love