Easiest Way to Diet at dinner Chickpea Curry

Easiest Way to Diet at dinner Chickpea Curry Delicious, fresh and tasty.

Chickpea Curry. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.) Serve the curry over the rice. Blend to a smooth paste - add a drop of water or more oil, if needed. This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder.

If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper.

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes.

If you want an additional vegetable, stir in some roasted cauliflower florets.

You can have Chickpea Curry using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chickpea Curry

1. It’s 2 teaspoons of concentrated tomato puree.

2. You need 2 teaspoons of turmeric.

3. It’s to taste of salt.

4. You need 1 inch of ginger.

5. Prepare 5 teaspoons of ground cumin.

6. Prepare 4 teaspoons of ground coriander.

7. Prepare to taste of chili flakes.

8. It’s 9 tablespoons of vegetable oil.

9. Prepare 4 of medium onions.

10. It’s 6 cloves of garlic.

11. Prepare 3 cans of chickpeas (400g each).

Serve with brown basmati rice or warm naan.

This chickpea curry is easy to make with a can of garbanzo beans—and gets finished off using a cooking tip Rach borrowed from her mom.

Rach's Tip: Swap in apricot preserves or orange marmalade for the chutney.

For more of Rach's favorite recipes you can make with a can of chickpeas.

Chickpea Curry step by step

1. Mince onions fine in food processor.

2. Heat the oil over a highish heat and add the onions..

3. Stir fry for a few minutes then add the chillies and fry for a few more minutes..

4. Mince garlic and ginger in food processor and add to the onions, reduce heat to medium, stir for a few minutes..

5. Add the cumin, coriander, and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally..

6. Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for a minimum of 30 minutes (can also be an hour or more for very smooth curry). Add water if the curry becomes too dry, but avoid adding too much liquid - in the end the curry should be a paste with very little liquid..

7. Rinse chickpeas and add, let them cook in the curry for another 5-10 minutes..

Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.

Why it's the best chickpea curry recipe.

This chickpea curry is made for weeknights.

At the same time, there are no shortcuts.

You'll saute real onion, garlic and fresh ginger, then add tomatoes, chickpeas and coconut milk to make a thick sauce.