EASY CHICKPEA CURRY WITH POTATOES (USING CANNED BEANS) | QUICK ALOO CHANA MASALA RECIPE
Easy Chickpeas Curry With Potatoes - Quick Aloo Chana Masala Recipe - Quarantine Cooking
I have some cans of chickpeas so I thought of cooking chickpea curry with potatoes also known as aloo chana masala in India. You can follow this same recipe using any kind of canned beans.
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Ingredients required for making chana masala recipe - serves 5 to 6
* One can of garbanzo beans(chickpeas) - 15.5 oz
* Potatoes - 2 large / 330 gm / 12 oz
* Onion - 1 medium/ 3/4th cup finely chopped
* Grated Ginger - 2 teaspoons
* Grated Garlic - 1 teaspoon ( 2 large cloves)
* Canned tomato puree - 4 tablespoons. You can even use 2 medium tomatoes. Keep them in hot water for a while, then peel and puree in a blender. If using tomato paste use just 2 tablespoons
* green chili- 1 ( optional)
* 1/2 teaspoon cumin seeds
* Kashmiri red chili powder - 1 teaspoon (adjust according to your preference). Remember Kashmiri red chili powder is mild compared to red chili powder but it still has some heat which can still be overpowering for some people. You can even use paprika or a combination of paprika and cayenne pepper.
* Turmeric powder - 1 teaspoon
* Curry powder - 2 teaspoons heaped
* Garam Masala Powder - 1/4th teaspoon . Check out the recipe for homemade garam masala powder-
* Sugar (optional) - 2 teaspoons
* Salt - to taste
* Oil - 3 to 4 tablespoons
Serve this with poori, roti, naan, rice or even a toasted bread
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Perfect Side Dish For Chapati, Rice/ Beans Curry/ Beans Masala
#BeansCurry #BeansRecipes
Beans Curry
Ingredients
Beans – 150 grams
Onion – 1
Garlic cloves – 5
Ginger
Few mint leaves
Oil – 2 tbl spoon
Cumin seeds – ½ teaspoon
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Curd – 5 tbl spoon
Coriander leaves
Salt
Delicious White Bean Cauliflower Curry ???? Natural, Healthy Vegan Curry Recipe!
This white bean and cauliflower curry is a great side dish or main course for your next meal prep session or dinner with loved ones.
➡️ It’s a great source of vitamins, minerals, and fiber, which are great for vegans and non-vegans alike!
Join me in the kitchen for a quick crash course on how to make an impressive curry-based soup!
This recipe does take some time, but its rich and natural flavors make it worth it. So, whether you’re looking to add more nutrients and fiber to your diet or remove meat, this is a great recipe to add to your range!
???? Do you remember the first time you tried curry? Let me know what your reaction was like in the comments below!
▶️ RECIPE INGREDIENTS: (3 - 4 servings)
500g Cauliflower (Cut into large florets)
2 Cups / 1 Can (540ml can) Cooked White Kidney Beans / Cannellini Beans
2 Cups / 300g Fresh Tomatoes
17g / 4 to 5 garlic cloves
7g / 1/2 Inch Ginger
3 Tbsp Olive oil
1+1/2 Cup / 200g Onion - Finely Chopped
1 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 1+3/4 Teaspoons of pink Himalayan salt)
3 Cups / 700ml Vegetable Broth (low sodium)
Garnish:
1/2 cup / 20g Cilantro / Coriander leaves - finely chopped
Freshly Ground Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Olive oil (I have added 1 tablespoon of Organic Cold Pressed Olive Oil)
OPTIONAL - You can also add some lemon juice if you like it a bit tangy
▶️ METHOD:
Add the tomatoes, garlic and ginger to a blender and blend it to a fine puree. Set aside.
To a heated pot add the cooking oil, onion, 1/4 teaspoon salt and fry it on medium high heat until the onion caramelized.
[PLEASE NOTE: Reduce the heat to medium or medium-low before adding the spices, this will prevent it from burning]
Now add the turmeric, ground cumin, ground coriander, cayenne and fry it for a few seconds. DO NOT fry it for too long other the spices may burn and burnt spices tastes bitter. Add the puree and cook on medium to medium-high heat until it forms a thick paste and the oil starts to separate.
Add the cooked white beans, salt ,vegetable broth. Mix well and cover and cook for 10 minutes on medium-low to low heat, this will blend/intensify all the flavours.
Uncover and add the cauliflower and cook for 7 minutes or until the cauliflower is cooked but still has a bite to it.
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes or to your desired gravy consistency. Turn off the heat. Garnish it with cilantro, ground black pepper and a drizzle of olive oil. You can also add some lemon juice if you like it a bit tangy. Mix very gently and serve hot with rice or any flatbread of your choice.
▶️ IMPORTANT TIPS:
- Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
- Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
- Reduce the heat before adding the spices, this will prevent it from burning - burnt spices will make the dish bitter
- The garnish is what completes the dish so please do not skip any of the ingredients
- Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#WhiteBeanCauliflowerCurry #HealthyCurry #VeganCurry #WhiteBeanCurry #CauliflowerCurry #healthyrecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #Vegan #PlantBased #PlantBasedCooking #EasyVeganRecipe
CURRY COCONUT CHICKPEAS | PLANTBASED | JERENE'S EATS
#CurryChickpeas #Plantbased #VegetarianCurry #JerenesEats
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Satisfying dish that will fit into anyone's diet whether vegan or not. Very simple ingredients and easy method of preparation.
Ingredients:
1 tbsp oil
1 tbsp Jamaican yellow curry (I used Betapac brand)
2 1/2 cups precooked chickpeas (I used canned)
1 tsp cumin
1 tsp garlic powder
1 tsp coriander powder
Seasoned salt or all purpose seasoning to taste
3 garlic cloves, minced
2 tsps minced ginger
1 small white onion, diced
2 - 3 stalks scallion in total
1 small red bell pepper, diced
Ground pepper as desired
About 2 1/2 cups coconut milk
water or broth as needed if you don't have enough coconut milk
Fresh thyme sprigs
Whole scotchbonnet
3/4 cup diced carrot
1/2 cup diced green beans
Frozen corn and green beans (added last minute off camera????)
How to Make Kerrieboontjies (Curry Pickled Beans) | A Thousand Words
Delicious, tangy and lightly spiced curry pickled beans.
Boil 125g French beans, cut into pieces, until tender.
Finely chop a small onion and fry in a little oil until cooked.
Into a saucepan put 3 tablespoons of vinegar, 3 tablespoons of sugar, half a teaspoon of curry powder, half a teaspoon of turmeric, and a dash of salt. Stir together and heat on the stove until boiling.
Mix one teaspoon of cornstarch with a little water, add to boiling mixture and stir until thickened.
Remove the sauce from the heat and stir in the cooked beans and onion. Spoon into a clean jar and seal. Cool and refrigerate, or process in a water bath for a longer shelf life.
Enjoy your kerrieboontjies on hot buttered toast, as a side dish, or in a salad.
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