Vegetable And Chickpea Curry Recipes
CHICKPEA AND VEGETABLE CURRY RECIPE
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
VEGETABLE CHICKPEA CURRY
Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
- Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
- Serving size: 3/4 c
Nutrition Facts : Calories 69 kcal
CHICKPEA AND VEGETABLE CURRY
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
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.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
LENTIL, CHICKPEA, VEGETABLE CURRY
Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
- Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
- Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
- Serve garnished with fresh chopped coriander.
Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9
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