Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes
Quick & Easy Chickpea Curry Recipe for Vegetarian and Vegan Diet. This South Indian Style vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.
???? Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings approx.)
2 Tablespoon Cooking oil (I have used LIGHT olive oil as its good for cooking in higher temps)
2 cups / 1 can (540ml) Cooked Chickpeas
1 Teaspoon Mustard Seeds
10 to 12 Curry leaves - Fresh, dry or frozen
1 cup / 135g Onions - chopped
1+1/2 Tablespoon Garlic - finely chopped
1/2 Tablespoon Ginger - finely chopped
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
1/8 Teaspoon Asafoetida
Salt to taste
1+1/2 / 350ml Cup Vegetable Broth (Low Sodium)
1+1/2 / 350ml Cup Water
1+1/2 Cup / 350ml Coconut Milk (Full Fat)
1/4 Cup / 12g Cilantro (Coriander leaves) - finely chopped
1/2 Tbsp Lime (or lemon juice) or to taste
▶️ METHOD:
Drain 1 can or jar of chickpeas and set aside.
To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING. Add the curry leaves and fry is for a few seconds. Now add the chopped onion and 1/4 Tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown. It will take about 5 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the chopped garlic and ginger and fry for 1 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add turmeric, ground black pepper, cayenne pepper, asafoetida and fry in very low heat for about 30 seconds.
Add the cooked chickpeas, salt, vegetable broth, water and mix well. Cover the lid and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes. after 15 minutes uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil. Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.
Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavours to blend.
✅ ????PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER.
Serve with naan and/or steamed rice with a green side salad.
▶️ IMPORTANT NOTES:
???? Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING.
✅ If the seeds start to splatter vigorously - you can cover the lid of the pan until it slows down or turn off the stove for a few seconds.
???? Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
???? If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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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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CURRY COCONUT CHICKPEAS | PLANTBASED | JERENE'S EATS
#CurryChickpeas #Plantbased #VegetarianCurry #JerenesEats
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Satisfying dish that will fit into anyone's diet whether vegan or not. Very simple ingredients and easy method of preparation.
Ingredients:
1 tbsp oil
1 tbsp Jamaican yellow curry (I used Betapac brand)
2 1/2 cups precooked chickpeas (I used canned)
1 tsp cumin
1 tsp garlic powder
1 tsp coriander powder
Seasoned salt or all purpose seasoning to taste
3 garlic cloves, minced
2 tsps minced ginger
1 small white onion, diced
2 - 3 stalks scallion in total
1 small red bell pepper, diced
Ground pepper as desired
About 2 1/2 cups coconut milk
water or broth as needed if you don't have enough coconut milk
Fresh thyme sprigs
Whole scotchbonnet
3/4 cup diced carrot
1/2 cup diced green beans
Frozen corn and green beans (added last minute off camera????)
I never get tired of eating this dish❗️ Delicious chickpea curry
Purchase my new eBook using this link below
Chickpea curry recipe
Ingredients List
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1-2 tbsp oil
1 medium onion
2 cloves garlic
2 spring onions
1 piece red pepper
1 can rinsed and drained chickpea
1 cup fresh broccoli florets
Salt and pepper to taste
1/2 tsp all purpose seasoning
2 tsp curry powder ( I used barons and betapac or chiefs)
1 tbsp butter (or oil)
1 cup coconut milk (or more to preference)
Chill flakes (optional)
Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri
Check out my other videos below...
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Honey Garlic Chicken bites
Easy baked chicken drumsticks
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
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Music Credits @chazz758
RESTAURANT STYLE CHICKPEA CURRY(VEGAN) | PUNJABI CHOLE MASALA
How To Make Chana Masala (Chickpea Curry) Using Dried Chickpeas - Restaurant Style Punjabi Chole Masala - Vegan Recipe
In this video I showed you how to make chana masala using dried chickpeas with tips and tricks on how to make the beans buttery soft. You can use the same technique while cooking any dried beans. This is a North Indian dish where the chickpeas have this typical deep brown color which is obtained from tea leaves. You won't be getting any tea flavor when you eat it (I promise). You can even cook the beans without a pressure cooker on the stovetop but in that case it will take about an hour for them to get soft and you need to add more water while cooking the beans.
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Ingredients Required For Making Punjabi Chole Masala -
For Soaking The Chickpeas -
* 1 cup (200 gms/7 oz) dried chickpeas
* 1 liter or 4 cups (measuring cup) of plain tap water
* 1 tablespoon of salt
Mix well to dissolve the salt and soak the beans for 6 to 8 hours preferably overnight.
For Pressure Cooking -
* Rinsed out chickpeas
* 3 cups of hot water
* 2 inch length cinnamon stick
* 1 large dry bay leaf
* 1/2 teaspoon salt
* 2 black tea bags. Please do not use any other flavored tea. Just plain black tea. If you do not have tea bags, add 3 teaspoons of loose tea in a clean cloth, tie the cloth with a string tightly so that the tea leaves do not leak out and add it to the chickpeas. Or, add 3 cups of water to a saucepan, bring it to a boil, add 3 teaspoons of tea and simmer it on low for 5 minutes. Strain this tea water into the pressure cooker. In this case remember instead of adding 3 cups of plain hot water you are adding 3 cups of tea water to the pressure cooker.
For the gravy -
* 2 medium to large onions finely chopped or grated
* 2 large or 4 medium tomatoes pureed or 1/3 rd to 1/2 cup of canned crushed tomatoes
* 1 & 1/2 inch length ginger finely chopped or grated
* 7 cloves of garlic finely chopped
* 1 green chilli (optional)
* chopped coriander leaves as desired
For spice paste -
* 1 tablespoon chana masala/chole masala
* 1 teaspoon ground coriander (dhania powder)
* 1/4 th teaspoon red chilli powder/cayenne pepper or paprika (optional)
* 1/4 th teaspoon ground turmeric(haldi powder)
Add a few tablespoons of water to the above spices and mix to make a paste.
* 1/4th teaspoon garam masala powder
* salt as per taste
* 1 teaspoon sugar (optional)
* 3 to 4 tablespoons oil
* 1 teaspoon fresh lemon/lime juice (optional)
Serve this with roti, poori, naan or rice.
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Jah Jah Bangs By Quincas Moreira
#chanamasalarecipe #veganrecipes #chickpeacurry
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Coconut Curry Chickpeas - A Low Cal Vegan Dinner in 30 Minutes or Less
Coconut curry chickpea is a delicious combination of chickpeas, coconut milk, onions, garlic, ginger, tomatoes, curry, and other spices. Believe me, when the dish comes together, it is wonderfully aromatic and delicious. It’s also great if you’re diet conscious.
We use tomatoes in the recipe, they are not traditional nor necessary but add extra taste and texture to the dish. You can use any type of tomato you wish.
The chickpeas can be picked up in just about any grocery store, and any brand will suffice. Just make sure you drain them before cooking.
In terms of the spices, I find the given amounts create a nice balance, but you can use as much or as little as you like. The same applies to the garlic, onion, and ginger.
The dish is great served up over hot rice. Basmati rice is the best but any type can be used.
Give our coconut curry chickpea a try and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Music: Little Maps Eddie - Product of Filmora Studios
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