How To make Curried Garbanzos
1 Onion
chopped
1 Garlic clove :
crushed
1/2 ts Ginger root grated
1/4 c Vegetable broth
2 Potatoes :
cubed
1 Tomato chopped
2 c Garbanzos :
cooked
1/2 c Tomato paste
15 oz Tomatoes, canned
1/4 ts EA:
Coriander, ground Pepper Cumin, ground Cloves, ground Cinnamon, ground
In a large pot, saute the onion, garlic, and grated ginger in 1/4 cup vegetable broth for 10 minutes. Add potatoes and fresh tomatoes. Cook and stir for 10 minutes. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer about 30 minutes until potatoes are tender. Serve hot. From the files of DEEANNE
How To make Curried Garbanzos's Videos
Coconut Chickpea Curry | The Golden Balance
Coconut Chickpea Curry ????????
1 Tbsp oil
1 large red onion
5-6 cloves garlic
1 inch nub grated ginger
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
30oz crushed tomatoes
30 oz chickpeas
15 oz coconut milk
1/2 tsp fish sauce
Re-season to taste
Finish with lime and cilantro
#shorts
Chana Masala recipe | Chickpea Curry
Chana Masala, Chickpea Curry ????
Ingredients
3 tablespoon oil
1 medium onion finely chopped
1/2 tablespoon garlic ginger paste
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon chilli powder
1 teaspoon chaat masala
1/2 teaspoon garam masala
1 tablespoon tomato puree
240g chickpeas (1 tin)
1 teaspoon salt or to taste
1 cup water
#chanamasala #choley #chickpeacurry #vegan #recipes #cookathome #homecooking #quickrecipes #brunch #breakfast #dinner #lunch #asiancooking #howto #food #homemade #foodstagram #cook #cooking #babalicious #halal #halalrecipes #instarecipes #foodreels
The BUDGET FRIENDLY curry recipe you've BEAN looking for
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE THIS TASTY VEGAN CURRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! This budget friendly recipe is sure to delight your palate and your pocketbook. Join me in this episode and learn how to make an easy chana (chickpea) masala curry recipe right at home. Let's begin!
Ingredients:
1 onion
1 long green chili pepper (also called finger chili)
2-3 pieces garlic
small piece ginger
400ml canned chickpeas (mayo recipe
4 cardamom pods
1 1/2 tsp coriander seeds (or ground)
1 1/2 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp turmeric
2 tsp garam masala
generous pinch of salt
2 tbsp chili oil (
1 1/2 tsp cumin seeds
2 cups strained tomatoes
100g spinach
2-3 tbsp coconut cream
few sprigs cilantro
Directions:
1. Finely chop the onion and long green chili pepper. Grate the garlic and ginger
2. Rinse the canned chickpeas with some water and set it aside. Prepare the spices by removing the cardamom pod shells to extract the seeds and grinding the whole coriander seeds. Then, add the sweet paprika, smoked paprika, turmeric, garam masala, salt, and set aside
3. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry for a few seconds
4. Add the onions and green chili peppers. Sauté for 3-4min. Add the garlic and ginger. Sauté for 2-3min
5. Add in the spices and sauté for about a minute. Add the chickpeas and strained tomatoes. Give the pan a good stir
6. When the gravy starts to bubble, add in the spinach. Cover and cook on medium low for 15min
7. Add about 2 tbsp of coconut cream and stir
8. Plate and garnish with fresh cilantro and a drizzle more coconut cream
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
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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Coconut Curry Chickpeas And Roti
Ingredients
Coconut Curry Chickpeas
12 oz dried Iberia chickpeas (4 cups once cook)
1 tbsp mild grace curry powder
2 tbsp chief curry powder
Vegetable bouillon cube seasoning ( Use all purpose seasoning of choice)
Dash Celery salt
1/4 Green, yellow and red bell peppers
5 garlic cloves
1/2 onion
1 tsp grated ginger
1 small tomato (remove seeds)
Few sprigs thyme
1 whole scotch bonnet
2 stalks scallion
2 cups coconut milk
1/2 cup liquid from cooked chickpeas
Oil to sauté vegetables
2 tsp pink Himalayan salt to cook chickpeas
** Adjust this recipe to your liking and used ingredients you have on hand.
ROTI
2 cups unbleached all purpose flour
1/2 tsp salt
1 tsp baking powder
Unrefined coconut oil (can use any oil or melted butter)
Water to kneed
Extra flour to dust surface
Chickpea and Sweet Potato Curry
Lazy Chickpea and Sweet Potato Curry cooks in just 20 minutes. Healthy and vegan, with nut-free and oil-free options. Freezer & kid-friendly.