COCONUT CURRY CHICKPEAS RECIPES

CHICKPEA COCONUT CURRY RECIPE | EATINGWELL

Chickpea Coconut Curry Recipe | EatingWell image

Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.

Provided by Breana Lai Killeen, M.P.H., RD

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 small white onion, finely diced
2 teaspoons minced fresh ginger
1 clove garlic, minced
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt plus a pinch, divided
¼ cup tomato paste
1 14-ounce can reduced-fat or light coconut milk (see Tip)
1 15-ounce can no-salt-added chickpeas, rinsed
1 tablespoon lemon juice
Chopped fresh cilantro for garnish

Steps:

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 24 g, FatContent 20 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 12 g, SodiumContent 480 mg, SugarContent 7 g

CLEAN-EATING COCONUT CHICKPEA CURRY RECIPE | ALLRECIPES

Clean-Eating Coconut Chickpea Curry Recipe | Allrecipes image

My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.

Provided by barbara

Categories Main Dishes Curries Vegetarian

Total Time 13 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1?½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1?½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

Steps:

Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
Divide curry amongst bowls and top with yogurt and cilantro.

Nutrition Facts : Calories 691.2 calories, CarbohydrateContent 60.3 g, FatContent 43.9 g, FiberContent 16.1 g, ProteinContent 21.2 g, SaturatedFatContent 22.9 g, SodiumContent 99.7 mg, SugarContent 13.6 g

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