Mushroom Curry With Spinach & Chickpeas
#mushroomcurry #sabzirecipe
Please Like Sahe & Subscribe to our Channel
Servings - 2 - 3
INGREDIENTS
Chickpeas - 180 grams
Water - 500 milliliters
Dry red chili - 5
Coriander seeds - 3 tablespoons
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 teaspoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Water - 500 milliliters
Oil - 2 tablespoons
Onions - 100 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Turmeric - 1 teaspoon
Curry powder - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Mustard seeds - 1 teaspoon
Water - 50 milliliters
Mushrooms - 450 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Tomato - 300 grams
Coconut milk - 400 milliliters
Spinach - 100 grams
Coriander - for garnishing
PREPARATION
1. In a bowl, add 180 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pan, add 5 dry red chili, 3 tablespoons coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 teaspoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a grinder and grind it into a fine powder.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 500 milliliters water and cover it with lid.
6. Cook till you hear 4 whistles.
7. Remove it from heat and drain the chickpeas.
8. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
9. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
10. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
11. Add 1 teaspoon curry powder, 1 tablespoon dry fenugreek leaves, 1 teaspoon mustard seeds and mix it well.
12. Then, add 50 milliliters water and stir well.
13. Now, add 450 grams mushrooms, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
14. Cook for 7 - 10 minutes on medium heat.
15. Add 300 grams tomato and mix it well.
16. Cook for another 7 - 10 minutes on medium heat.
17. Then, add the boiled chickpeas in it and mix it well.
18. Add 400 milliliters coconut milk and mix it well.
19. Bring it to a boil.
20. Now, add 100 grams spinach and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
Vegan Mushroom Chickpea Burgers - gluten-free and delicious
A fabulous vegan mushroom & chickpea burger recipe from Angelicious, my plant-based cookbook. Serves nicely hot or cold. You can batch make them and freeze them ahead of time. Delicious and jam-packed with plant-powered goodness.
From my cookbook Angelicious:
Written recipe here:
If you like this recipe then you will LOVE my Vegan Cooking & Salad Courses!
Click here for full info:
Website:
Facebook:
IG:
Chickpea Curry, an (almost) perfect one-pot meal
Get the printable recipe here!
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
*IN THIS VIDEO*
Sauté pan:
Masala dabba:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Food Processor:
Dutch oven:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
???? MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon:
Read more about it:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
All Other Kitchen Equipment:
???? Film & Photography Equipment:
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
STAY IN TOUCH! ????
Blog:
Facebook:
Instagram:
MUSHROOM CHICKPEA Curry - DHINGRI CHOLE, Earthy vegan curry
Also known as Dhingri Chole, this recipe earthy taste and the combination of mushroom and chickpeas is heavenly. The rich gravy is made extra special with a homemade Garam masala for maximum flavor -
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
New uploads EVERY Friday(North America) and Saturday (Middle East/India) - please SUBSCRIBE so you don't miss any of the action!
You can find the whole recipe here -
Ingredients
2 medium red onions finely chopped
2-3 green chillies finely chopped
1 tsp each turmeric and chilli powder
1 tsp each ginger and garlic paste
2 tsps garam masala
2 tomatoes, 1 finely chopped & one blanched and pureed
300 gms canned chickpeas
10 - 12 mushrooms chopped in half if large
1 - 2 cups water
Chopped coriander
Salt to taste
Process
Heat some oil and sautee the onion and green chillies till the onion is translucent
Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
Add the tomato that was blanched and pureed, add salt and mix
Add a cup of water, stir, cover and cook for a few minutes
Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
Add the chickpeas followed by the mushrooms
Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
Garnish with finely chopped coriander and serve
Related Playlists
Download my Roku app -
Follow me on:
facebook.com/kravingsblog
twitter.com/karenahmed
Chickpea Curry - 5 Minute Dinner
CHECK OUT OUR ONLINE COURSES HERE;
INGREDIENTS
½ red onion
2 tablespoons olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado
INSTRUCTIONS
-Heat the oil on a medium heat.
-Thinly slice the onion and garlic and add to the pan.
-Grate the ginger into the pan. No need to remove the skin!
-Thinly slice the chilli and add to the pan.
-Add the spices and cook for 30 seconds.
-Add the chopped tomatoes, coconut milk and chickpeas.
-Add the salt and pepper.
-Chop the coriander and add to the pan along with the lime zest.
-Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!
Check out our 5 minute dinner playlist:
Subscribe to our channel:
More great recipes:
Facebook:
Twitter:
Pinterest:
Instagram:
Snapchat: thehappypear
#TheHappyPear
-~-~~-~~~-~~-~-
Please watch: VEGAN RAINBOW MEAL PREP | THE HAPPY PEAR
-~-~~-~~~-~~-~-