INDIAN CURRY CHICKPEAS RECIPES

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INDIAN BUTTER CHICKPEAS RECIPE - NYT COOKING



Indian Butter Chickpeas Recipe - NYT Cooking image

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.

Provided by Melissa Clark

Total Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 large onion, minced
1 1/2 teaspoons kosher salt, plus more to taste
4 garlic cloves, finely grated or minced
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
1 small cinnamon stick
1 (28-ounce) can whole peeled plum tomatoes
1 (15-ounce) can coconut milk
2 (15-ounce) cans chickpeas, drained
Ground cayenne (optional)
Cooked white rice, for serving
1/2 cup cilantro leaves and tender stems, for serving

Steps:

  • Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
  • Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
  • Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
  • Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
  • Serve spooned over white rice, and topped with cilantro.

INDIAN BUTTERNUT SQUASH CURRY RECIPE | BBC GOOD FOOD



Indian butternut squash curry recipe | BBC Good Food image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories     Dinner, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 10

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

  • Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  • Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  • Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.51 milligram of sodium

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