Green Onion And Coconut Chickpea Curry Recipes

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GREEN ONION AND COCONUT CHICKPEA CURRY



GREEN ONION AND COCONUT CHICKPEA CURRY image

Categories     Bean     Side     Vegetarian     Quick & Easy

Yield 6 servings

Number Of Ingredients 10

1/2 C canola oil
1 T cumin seeds
1 large onion, chopped fine
2 medium tomatoes, chopped
11/2 t salt
5 T fresh ginger, chopped fine
4 T jalapenos, chopped fine
3 cans chickpeas {19 oz/540ml), drained
1 C coconut milk
8 green onions, green parts only, sliced

Steps:

  • heat oil in saucepan,for one minute. Add cumin seeds,let sizzle abt 30 seconds. Add onions and saute abt 8 minutes until browned . Add tomatoes, salt and jalapenos and ginger. Saute until oil glistens on top or abt 5-8 minutes. Add chickpeas and coconut milk. bring to a boil,reduce heat and simmer for 5-8 minutes. Add green onions and cook 1 minute more

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

CLEAN-EATING COCONUT CHICKPEA CURRY



Clean-Eating Coconut Chickpea Curry image

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

1 ½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

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

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