How To make Chickpea Curry
1 c Cooked chickpeas
2 lg Onions
2 ea Dried red chilies
1/4 lb Ginger
3 ea Garlic cloves
1/2 ts Mustard powder
1 ts Cumin
1/2 ts Turmeric
1/4 ts Cinnamon
2 tb Vegetable oil
Salt, to taste 1 md Tomato
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste. Cut tomato into small pieces. Over a medium heat add oil to a pan. Saute the condiments. When the spices become thick add cut tomato. Stir and cook for 5 minutes. Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes. Serve hot or warm. Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias
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TASTIEST CHICKPEA CURRY | quick recipe!!
This is the tastiest quick chickpea curry recipe I've ever eaten, inspired by south India & very much like a channa masala this vegan chickpea curry will blow you away & it is made in just 20 minutes.
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This #Vegan #ChickpeaCurry is creamy, powerful & very authentic tasting. I have some top tips to make you chickpea curry incredible. Its gluten free & very rich thanks to the coconut milk & my secret ingredient coconut flour. Make sure you give this one a try. Gaz Oakley
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The Best Curry Chickpea Recipe..Try this simple delicious and healthy recipe # #vegan #plantbased
EASIEST WAY TO MAKE A DELICIOUS CHICKPEA POTATO CURRY | ALOO CHOLE MASALA
Aloo Chole Ki Sabzi - Aloo Chana Masala Recipe - How to Make Chole Masala In An Easy Way
There are several ways to make chole masala but I find making channa masala in this way to be the quickest and easiest. Just stir everything is the pressure cooker and let the pressure cooker do its job for you.
Ingredients required for making aloo chole masala -
* 1 cup of dry chickpeas soaked in water overnight with 2 heaped teaspoons of salt. Please remember to discard all that water before cooking the chickpeas and giving it a quick rinse with cold tap water.
* 150 gm/6 oz/ 1 large onion
* 13 gm/0.4 oz/ 3 large cloves garlic
* 20 gm/0.7 oz/ 1 & 1/2 inch length ginger or 1 heaped teaspoon of grated ginger
* 380 gm/0.8 lb/ 3 medium to large potatoes cut into large chunky pieces
* 375 gm/13.2 oz/ 4 large ripe tomatoes or 1/2 a cup of canned crushed tomatoes
* 1 teaspoon cumin seeds(jeera)
* 1 dried bayleaf (tejpatta)
* 2 inch long cinnamon stick (dalchini)
* 3 green cardamoms (chat elaichii)
* 1/2 teaspoon turmeric powder (haldi)
* 1 teaspoon kashmiri red chilli powder (please adjust proportion according to your preference)
* 1 teaspoon paprika (totally optional)
* 2 heaped teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon garam masala powder. If you want to make your own garam masala powder then please follow this recipe -
* 1/4th teaspoon freshly crushed black pepper
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Crush it before adding to release flavor.
* 2 teaspoon salt or salt to taste. Please add less salt to start with. You can always add later.
* 1 teaspoon sugar (optional)
* 2 & 1/2 cups of hot water.
* coriander leaves(cilantro) as much or as little or leave it out if you are not a fan of coriander.
* 4 tablespoons oil
Serve this with roti/poori/paratha/rice or any bread of your choice.
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Babe wanted a chickpea and coconut curry
Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes
Quick & Easy Chickpea Curry Recipe for Vegetarian and Vegan Diet. This South Indian Style vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.
???? Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings approx.)
2 Tablespoon Cooking oil (I have used LIGHT olive oil as its good for cooking in higher temps)
2 cups / 1 can (540ml) Cooked Chickpeas
1 Teaspoon Mustard Seeds
10 to 12 Curry leaves - Fresh, dry or frozen
1 cup / 135g Onions - chopped
1+1/2 Tablespoon Garlic - finely chopped
1/2 Tablespoon Ginger - finely chopped
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
1/8 Teaspoon Asafoetida
Salt to taste
1+1/2 / 350ml Cup Vegetable Broth (Low Sodium)
1+1/2 / 350ml Cup Water
1+1/2 Cup / 350ml Coconut Milk (Full Fat)
1/4 Cup / 12g Cilantro (Coriander leaves) - finely chopped
1/2 Tbsp Lime (or lemon juice) or to taste
▶️ METHOD:
Drain 1 can or jar of chickpeas and set aside.
To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING. Add the curry leaves and fry is for a few seconds. Now add the chopped onion and 1/4 Tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown. It will take about 5 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the chopped garlic and ginger and fry for 1 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add turmeric, ground black pepper, cayenne pepper, asafoetida and fry in very low heat for about 30 seconds.
Add the cooked chickpeas, salt, vegetable broth, water and mix well. Cover the lid and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes. after 15 minutes uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil. Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.
Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavours to blend.
✅ ????PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER.
Serve with naan and/or steamed rice with a green side salad.
▶️ IMPORTANT NOTES:
???? Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING.
✅ If the seeds start to splatter vigorously - you can cover the lid of the pan until it slows down or turn off the stove for a few seconds.
???? Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
???? If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER
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Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️