TOMATO & CHICKPEA CURRY
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
Provided by Chelsie Collins
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
- Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
- Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CHICKPEA, TOMATO & SPINACH CURRY
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 18
Steps:
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
CHICKPEA AND TOMATO CURRY
Eat meatless with a simple and delicious dish of beans, fire roasted tomatoes and curry that can be on your dinner table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Cup, Sodium 380 mg, Sugar 5 g, TransFat 0 g
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.
CHICKPEA, CAPSICUM AND TOMATO CURRY
Make and share this Chickpea, Capsicum and Tomato Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 635, Fat 41, SaturatedFat 18.8, Sodium 415.9, Carbohydrate 63.4, Fiber 12.8, Sugar 26, Protein 11.4
ROASTED TOMATO AND CHICKPEA CURRY
Make and share this Roasted Tomato and Chickpea Curry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 434.1, Fat 19, SaturatedFat 5, Cholesterol 70.7, Sodium 816.5, Carbohydrate 40.4, Fiber 8.2, Sugar 9.3, Protein 28.7
OKRA, CHICKPEA AND TOMATO CURRY
Yield 3-4 Servings
Number Of Ingredients 12
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!
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