PUMPKIN CURRY WITH CHICKPEAS RECIPE - BBC GOOD FOOD
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 9 grams protein, SodiumContent 1.32 milligram of sodium
ROASTED CURRY CHICKPEAS RECIPE: HOW TO MAKE IT
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Rinse and drain chickpeas. Place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake until crispy and golden brown, 25-30 minutes.
Nutrition Facts : Calories 162 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
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THESE AIR-FRIED CURRY CHICKPEAS MAKE THE PERFECT CRISPY ...
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Total Time 25 minutes
Calories 173 per serving
- Gently smash chickpeas with your hands in a medium bowl (do not crush); discard chickpea skins. Add vinegar and oil to chickpeas, and toss to coat. Add curry powder, turmeric, coriander, cumin, and cinnamon; stir gently to combine. Place chickpeas in single layer in air fryer basket, and cook at 400°F until crispy, about 15 minutes, shaking chickpeas halfway through cooking. Transfer chickpeas to a bowl. Sprinkle with salt, Aleppo pepper, and cilantro; toss to coat.
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME RECIPE - NY…
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 50 minutes
Category Appetizers, Snacks
Cuisine North America, Mexican
Calories 178 calories per serving
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 50 minutes
Category Appetizers, Snacks
Cuisine North America, Mexican
Calories 178 calories per serving
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
CHICKPEA CURRY RECIPE WITH POTATOES AND SPINACH
From olivemagazine.com
Total Time 1 hours
Category Dinner
Cuisine Indian
Calories 224 calories per serving
- Stir in the lemon juice and garam masala, and serve with naans.
POTATO CURRY RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 1 hours 0 minutes
Category Indian Recipes
Calories 396.1 calories per serving
- Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
CHHOLE (CHICKPEA CURRY) RECIPE | EATINGWELL
From eatingwell.com
Reviews 4.5
Total Time 15 minutes
Category Healthy Indian Curry Recipes
Calories 278.2 calories per serving
- Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
CHICKPEAS WITH TOMATOES & SPINACH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Side dish, Supper
Cuisine Indian
Calories 145 calories per serving
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
CHILI-LIME ROASTED CHICKPEAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.9
Total Time 50 minutes
Category Appetizers, Snacks
Cuisine North America, Mexican
Calories 178 calories per serving
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
CHICKPEA CURRY RECIPE WITH POTATOES AND SPINACH
From olivemagazine.com
Total Time 1 hours
Category Dinner
Cuisine Indian
Calories 224 calories per serving
- Stir in the lemon juice and garam masala, and serve with naans.
SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 371 calories per serving
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
CHICKPEAS WITH TOMATOES & SPINACH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Side dish, Supper
Cuisine Indian
Calories 145 calories per serving
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
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