Vegetable And Chickpea Curry Recipes

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VEGETABLE CHICKPEA CURRY



Vegetable Chickpea Curry image

Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.

Categories     Dinner,Lunch

Time 40m

Yield 4 servings

Number Of Ingredients 12

1.5 cup(s) Uncooked onion(s) chopped
1 tbsp(s) Minced garlic
1 tbsp(s) Minced ginger
1 tsp(s) Curry powder
0.5 tsp(s) Ground cumin
0.5 tsp(s) Ground coriander
1 medium Sweet red pepper(s) diced
1 cup(s) Eggplant(s) diced
1 cup(s) Uncooked cauliflower cut into bite-size florets
1 cup(s) Canned drained chickpeas rinsed
0.5 cup(s) Fat free reduced sodium vegetable broth
1 tsp(s) Fresh lime juice

Steps:

  • Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
  • Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
  • Serving size: 3/4 c

Nutrition Facts : Calories 69 kcal

CHICKPEA AND VEGETABLE CURRY



Chickpea and Vegetable Curry image

Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

Provided by lecole54

Categories     Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

Steps:

  • Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
  • In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
  • Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
  • Serve over basmati rice.

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