Best Chickpea And Tomato Curry Recipes

CHICKPEA AND TOMATO CURRY

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
• Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
• Serve over rice; top each serving with yogurt.

CHICKPEA, CAPSICUM AND TOMATO CURRY

Steps:

• Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
• When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
• Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
• Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
• Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
• Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
• Stir in the coconut milk.
• Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
• Pour the flavoured oil over the curry stir and serve.

EGGPLANT, CHICKPEA AND TOMATO CURRY

Steps:

• In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve. SERVE WITH White rice and yogurt.

ROASTED TOMATO AND CHICKPEA CURRY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
• Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
• Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
• Reduce the heat to low and stir in the yogurt, cooking until just heated through.

OKRA, CHICKPEA AND TOMATO CURRY

Steps:

• 1. Heat oil in a large frying pan or wok over medium fire. Add in onions and sauté until they begin turning brown. Then add in the minced garlic and continue cooking until fragrant and lightly browned. 2. Add the okra into the pan, stir well, and cook for 10 minutes. Pour in a little bit of water if it gets too dry while cooking. Then, add in the chickpeas, tomatoes, sweet curry powder & garam masala. Mix well and continue to sauté until the tomatoes become soft & pulpy. Add in the water, stir gently, and let simmer for another 4-5 minutes until the curry thickens. Sprinkle in salt, and taste & adjust. 3. Turn heat off. Squeeze in some lemon juice and garnish with cilantro leaves. Serve the okra, chickpea & tomato curry over basmati rice, brown rice, or chapati. Add a dollop of plain yogurt too. Delicious!