Best Sweet And Spicy Curry With Chickpeas Recipes

SWEET, CREAMY PANEER & CHICKPEA CURRY

Steps:

• Switch your slow-cooker on to high and leave it to pre-heat for 20 minutes. You don't have to use a slow-cooker if you don't have one (see notes below).
• Whilst your slow-cooker is pre-heating, use this time to prepare your vegetables and begin the curry on the hob.
• In a medium pan, fry off your onion and garlic in rapeseed oil until soft. Then add the chopped tomatoes, coconut milk, organic vegetable stock cube, sea salt and black pepper. Along with all the spices. Combine well and leave to cook for a few minutes until stock has dissolved.
• Place the pan ingredients in a blender and blitz until smooth. Return the sauce to the pan on low-medium heat and continue to add all the vegetable ingredients (except for the 300ml water).
• Bring the curry to the boil on the hob before transferring it to the slow-cooker. Once you've transferred the curry to the slow-cooker you can stir in 300ml of boiling water. Leave it to cook for 3 hours until all the flavours have marinated and vegetables have softened.
• 30 minutes before serving, put your rice and quinoa mix onto cook in 600ml of water, following packet instructions. Both rice and quinoa can be cooked together as they take the same amount of time.

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.