Chetna Makan's Chickpea & Spinach Curry | At Home | Waitrose
Vegan chickpea and spinach curry is quick and easy to make with cookbook author Chetna Makan's recipe.
This recipe uses mostly store cupboard ingredients, using chickpeas as the main source of protein. Serve on its own or with rice, with a slice of sourdough or with naan bread as Chetna is doing.
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Ingredients:
2 tbsp sunflower oil
1 tsp cumin seeds
½-1 green chilli, finely chopped
2 cloves garlic, chopped
1 onion, chopped
400g can chopped tomatoes
2 tbsp Cooks’ Ingredients Tikka Paste
2 x 400g cans chickpeas, drained and rinsed
400ml can coconut milk
1 tsp sugar
115g bag baby spinach, roughly chopped
Naan or rice, to serve
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Curry Chickpeas with Potato & Spinach #MeatFreeMonday | CaribbeanPot.com
In this first episode of #MeatFreeMonday it's a delicious combination of Spinach, Chickpeas and Potato, in a traditional Caribbean Curry sauce. Allow Chris De La Rosa of CaribbeanPot.com to show how simple it is to make this tasty vegan dish, which also happens to be gluten free as well.
For this vegetarian curry you'll need...
2-3 tablespoon veg oil
1/2 medium onion
4 cloves garlic
1/2 teaspoon cumin seeds (geera)
1/2 scotch bonnet pepper
1/4 teaspoon black pepper
2 1/2 tablespoon curry powder (madras blend)
1 teaspoon Caribbean Green Seasoning
3 large potatoes
1 can chickpeas (rinsed)
1/2 lb baby spinach
1/2 teaspoon salt (adjust later)
2 1/2 - 3 cups water
Please Support:
More Caribbean recipes can be found at
Please support my efforts @
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @
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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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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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#CurrySpicedRoastedVegetables #EasyVeganSideRecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
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
Curry Channa And Aloo (chickpeas with potato) vegetarian & gluten free - Chris De La Rosa
Learn how to make curry chickpeas with potato (channa and aloo) a delicious vegetarian curry which also happens to be a gluten free dish as well, with the help of Caribbean cookbook author Chris De La Rosa. Using a traditional method of cooking curry in the Caribbean, Chris will show you how simple it is to make this tasty vegetarian curry.
You will need the following ingredients to make this curry chick peas with potato:
1 can chick peas
2 medium potatoes
2 bird's eye pepper
1 tablespoon chopped cilantro
1 tablespoon veg oil
1/4 teaspoon salt
2 cups water
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1/2 med onion
2 cloves garlic
1/2 teaspoon Caribbean Green seasoning blend (optional)
*Important - if making this gluten free do remember to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs - especially the curry powder.
More Caribbean recipes can be found at
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @ or Amazon @
Connect with Chris De La Rosa
Facebook:
Twitter:
Instagram: caribbeanpot
Contact:
Pinterest:
To learn more about Chris De La Rosa, you can visit
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!
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#TheHappyPear
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