Vegetable Curry With Chick Peas Bss Recipes

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.

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

CHICKEN AND VEGETABLE CURRY

Chicken and Vegetable Curry image

I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.

Provided by susanterry

Time 1h40m

Yield 8

Number Of Ingredients 19

Ingredients

2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 (14 ounce) can coconut milk

Steps:

Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g

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