Coconut Curry Chickpeas And Roti
Ingredients
Coconut Curry Chickpeas
12 oz dried Iberia chickpeas (4 cups once cook)
1 tbsp mild grace curry powder
2 tbsp chief curry powder
Vegetable bouillon cube seasoning ( Use all purpose seasoning of choice)
Dash Celery salt
1/4 Green, yellow and red bell peppers
5 garlic cloves
1/2 onion
1 tsp grated ginger
1 small tomato (remove seeds)
Few sprigs thyme
1 whole scotch bonnet
2 stalks scallion
2 cups coconut milk
1/2 cup liquid from cooked chickpeas
Oil to sauté vegetables
2 tsp pink Himalayan salt to cook chickpeas
** Adjust this recipe to your liking and used ingredients you have on hand.
ROTI
2 cups unbleached all purpose flour
1/2 tsp salt
1 tsp baking powder
Unrefined coconut oil (can use any oil or melted butter)
Water to kneed
Extra flour to dust surface
Butternut Squash Curry with Chickpeas | simple one-pot meal
Full recipe:
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Curried Roast Vegetables (with Chickpeas) | Best MAIN or SIDE Vegetable Dish!
This is a really easy recipe for how to make Curried Roast Vegetables – there's no denying that most of us do not want to eat vast amounts of vegetables – cooked this way makes this dish very Moorish – you just want to keep eating its really that good! To make Curried Roast Vegetables you can use whatever veg you like.
Don’t get me wrong this is NOT an overpowering curry flavoured dish far from it. It's very well balanced salty, sweet a little heat and a subtle spice flavour, with just that little zing of lime! The flavours combined to make this curries roast vegetable a winning combination!
#curriedroastvegetables #roastvegeatables #chickpeas
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
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Bustin’ A Gut
Ingredients
500g Cauliflower
500g Sweet potato
1 Large onion cubed
2 small carrots cubed
2 courgette cubed
1 bell pepper cubed
Pumpkin diced
Handful of cherry tomatoes
Green onion leaf end sliced
Small bunch coriander / cilantro minced
Drizzle of olive oil
Squeeze of lime
Pinch of black pepper
½ cup olive oil
1 tbsp minced garlic
1 tsp paprika
2 tbsp curry powder
½ tsp Garam masala
1 tsp salt – or to taste
½ tsp chili powder
Roast in oven 200 d c or 400 d f 35 – 40 mins
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Delicious chickpea spinach curry | Food with Chetna
NEW SERIES - MY FAVOURITE CURRY RECIPES!
This delicious chickpea spinach curry is not only amazing but also healthy easy meal to prepare in minutes.
???? You can find the written recipe here;
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Or try with some rice, recipe here -
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
You can find the book in stores and online.
Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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Curried Chickpeas
One of the most delicious yet quite simple curried chickpea recipes. This is also perfect if you are vegan or vegetarian as the sauce is coconut milk based. The intensity of the curry is intense and it makes a perfect healthy meal with a side of rice. It’s best to soak the chickpeas the night before, but you can also use canned. You can also cook them from dry, but that will take a lot longer. If you have a pressure cooker, cooking from dry only takes minutes. Enjoy curried chickpeas.
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