Best Chickpea Curry With Rice Recipes
EASY CHICKPEA CURRY
Provided by Morgan
Time 40m
Number Of Ingredients 12
Steps:
- In a large, heavy bottomed pot or high-walled pan, heat the oil over medium-low. Add the sliced onion, garlic, and crushed red pepper to the pot. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes. Add a tablespoon of water at a time if the onions get dry.
- Increase the heat to medium. Add the curry powder and cumin and stir until toasted, about 1 minute. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
- Pour in the coconut milk and add the chickpeas the pot. Stir and reduce to low heat. Let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally. Season with salt and pepper to taste, and adjust other seasonings as necessary.
- Garnish with chopped cilantro and serve with lime wedges over basmati rice and/or with naan.
CURRIED CHICKPEAS
This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!
Provided by Holly Nilsson
Categories Dinner Main Course Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
- Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
- Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
- Serve over rice with cilantro.
Nutrition Facts : Calories 871 kcal, Carbohydrate 119 g, Protein 27 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 8 mg, Sodium 203 mg, Fiber 22 g, Sugar 18 g, ServingSize 1 serving
EASY CHICKPEA CURRY WITH BASMATI RICE
In summers, I'm always inventing dinner ideas that are healthy yet are quick and easy.... So, I can serve homemade dinner in no time and keep my family's health in-check.Served with side of lite-cooked (do check notes on this one) Basmati Rice, easy Chickpea Curry makes flavorful and protein-rich vegetarian main course. Plus just 25 minutes quick cooking promise, always encourages me to serve this on weekdays!Now before I get carried away with the detail of just how fabulous this recipe tastes, let me clarify a few things...Curries are staple "dinner" in my home. Ranging from Indian Daal (lentils) to Chicken Curries, we Indians, LOVE our "Curry Dinners"! Generally speaking, looking at restaurant food outside India, you might think.... "Curry Dinner! So Heavy!! Everyday!!!" That's not true, AT ALL! Indian, everyday curry dinners are very lite and easy on stomach. And, they are not called curries! Curry is, European originated name, given to spiced-Indian-food. In Indian Cuisine, we actually have a name for each of these curries but no one will address it as "curry"....... Like for this one, if you ask: "What's for dinner?" It is, Channa Chawal or Chickpea Rice. As you can plainly see in the images, this is not a heavy-on-masala kind of Chickpea Curry. And it has cooling touch of yogurt, mixed-in at the end of cooking, for a very balanced and mild curry flavor, and subtle tang of yogurt.Oh... I should probably mention as well, that Yogurt and Rice is one staple meal, in Indian cuisine, for a very lite and easy-on-stomach meal. Often, when we eat out or when it's very hot and humid... You know, kinda days when it does not feel great to eat heavy food..... On such days, yogurt-and-rice is most popular "lite meal", in many parts of India. Mixing yogurt into Chickpea Curry provides a light balance to this traditional curry. Also, I used fresh tomatoes and onions to keep the traditional Indian flavor, then added a mild curry powder to spare you from using/buying a long list of Indian Spices. If you fan of Indian cuisine, I'm sure you'll have some curry powder in your pantry. However, don't worry, if you don't want to use/have curry powder. I have simple fix for you. Just mix equal amount of ground turmeric, paprika, coriander powder, cumin powder and half amount of garam masala, then use 1 tsp out of this mixture. Keep rest in an air-tight container to use in next curry dish. :) It is that simple!What's all about Lite Cooked Rice?Before we get into details of lite-cooked Basmati rice, I must tell you that Basamati Rice are long grain and thin rice which cook in 10-12 minutes vs regular thick and short-grain rice need about 20 minutes to cook. So, if you not using Basmati, make sure to adjust the cooking time accordingly.Now, about lite cooking method. Traditionally, a cup of rice use 2 cups of water to cook fully. At end of the cooking, water will be fully absorbed by rice. I do that when I'm making any kind of one-pot pilaf. However, for my everyday dinner-rice, I use 3 cups of water instead of 2 cups, and at end of cooking, I drain the excess water just like you would drain extra pasta water. Draining rice water reduces starch-content of cooked rice and makes'em lite and fit for everyday consumption. So, if you really like to keep your starch-intake in-check, always cook rice with extra water and drain the excess starch water. Trust me, rice don't really need fancy rice-cookers or much attention to cook. Just water and rice... vigorously boiling until rice are cooked and then draining excess make fluffy and much-lite rice for every day consumption!Diet Info: Chickpea Curry Dinner is Gluten Free and can be vegan with just one simple change. To keep this Chickpea Curry dairy-free... just replace yogurt with a mild and low-fat Coconut Milk. Vegan, Gluten Free, or just on tight schedule... Whatever you're weekday eating need, you can enjoy a little bit of Indian comfort without a side dish of guilt... that too in just 25 minutes!
Provided by Savita
Categories Curry Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
- In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
- In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
- Add all dried spices and saute for 1 minute.
- Now add drained, cooked chickpeas, followed by vegetable stock (or water if using). Stir to combine and bring to boil on high heat.
- Reduce heat to medium and cook until water has been absorbed by sauce and consistency has thickened (about 5-7 minutes on medium-high heat). (no water running on sides as it is absorbed by chickpeas making curry thick, as seen in picture.)
- Switch off the heat, add yogurt into chickpeas while continuously stirring the curry. Very important to keep stirring the gravy while you add yogurt or yogurt might curdle. Taste and adjust salt. Serve over rice with garnish of cilantro and enjoy!
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.
CHICKPEA CURRY BOWL
Ree's curry bowl quickly comes together for a warming dish reminiscent of Indian cuisine. She makes the dish her own with toppings of avocado and crispy fried onions.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and chile paste. Bring to a simmer and cook for 10 minutes.
- Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side.
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