How to make a Vegan Curry using chickpeas
Hello my lovely viewers! as some of you may or may not know about me I try to eat healthy as much as possible, even if you can tell by how I look that I don't always succeed haha! This is a great way of getting protein without stuffing yourself full of fatty meat and it tastes fantastic so if your in need of a dish like that give this a try!
Ingredients:
3 tablespoons of vegatable oil
1 tsp cumin seeds
1 bay leaf
3 cardamom pods
2 inches cinnamon stick (equivalent cassia bark)
1 medium onion - diced
1 tsp salt
1 heaped tsp garlic paste
1 heaped tsp ginger paste
2 green chillies - sliced
1 heaped tablespoon of tomato puree
1 tsp dried fenugreek leaves - crushed
1 diced tomato
400g chick peas - drained and washed
pinch of coriander for garnish
* spice mix:
1/2 tsp cumin powder
1/2 tsp corainder powder
1 tsp curry powder
1/2 tsp chilli powder
1 heaped tsp chat masala powder
1/2 tsp garam masala powder - dont mix with your other spices, you will add it later.
Method:
serves 1 as main, 2 as a side.
make sure to have all your ingredients prepped as above before jumping into cooking!
Step 1, add 3 tablespoons of vegetable oil to an appropriately sized pan and put on a medium/high heat.
add in your teaspoon of cumin seeds, bay leaf, cardamon pods and cinnamon stick/cassia bark. fry until you hear the cumin seeds crackle.
Step 2, when you hear the cumin seeds begin to crackle you can add your onions and stir to combine.
also add your teaspoon each of ginger and garlic paste and stir fry for a minute before adding your green chillies.
Continue to stir fry for another 6-10 minutes or until your onions are just becoming golden and translucent.
Step 3, Add your spice mix apart from your garam masala powder. mix well before adding in your tomato puree,
and fresh diced tomato. fry until the tomato releases its moisture into the dish and then add a splash of water and cook out for 4-5 minutes until the suace thickens again.
Step 4, once your dish has reduced slightly add in your 400g of chick peas, make sure they have been rinsed and cook out for a further 5 or so minutes until the oil rises to the top of the dish
Once that oil comes through and you see the darker spots of liquid on top of the sauce of your dish, add in your garam masala powder for a final extra bit of flavour before stirring and let reduce until desired consistency.
Voila! once your sauce is at the desired consistency serve over some boiled rice or roti and enjoy!
Jalandhar by Kevin MacLeod
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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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#CurrySpicedRoastedVegetables #EasyVeganSideRecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
Curry Chickpeas . #MeatlessThursdays #JamaicanVeganfood ???????? ????
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This is one of my go too meatless dish. The flavors came to get nicely. #Scrumptious It is filling, you can have alone or you can pair it with rice.
Ingredients:
2 Can low sodium Chick Peas (drained and rinse over cold water.
1 Can 13.53 oz coconut milk ( I used Grace brand)
2 Medium Irish Potatoes
1 Medium carrot ????
2 Stalk scallion
1 Medium onion
1 Cup cold water
1 Small red bell pepper ( diced into small pieces)
6 Sprig of thyme
1 1/4 Scotch bonnet pepper ( leave 1 pepper whole and remove the seeds from the 1/4 piece of pepper cut up small.
2 Tablespoon minced garlic
1/2 Tablespoon spoon Pimento seeds
1 Tablespoon fresh grated ginger
3 Tablespoon organic coconut oil
1 Tablespoon Maggie all purpose seasoning
1 1/2 Tablespoon curry powder
1 Teaspoon black pepper
1 Teaspoon salt
Ready in 25 minutes:
Enjoy ????
Chickpea Curry - 5 Minute Dinner
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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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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
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