coconut chickpea curry

Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!

Brazilian Coconut Chickpea Curry

olive oil

onion (, finely chopped)

garlic (, minced)

red capsicum/bell peppers (,

chickpeas (, drained (Note 1))

coconut milk (, full fat

400 milliliters/14 ounces can crushed tomato

(250 milliliters) chicken or vegetable stock/broth (, low sodium)

paprika

tbsp cumin

- 1 tsp cayenne pepper ((adjust spiciness to taste))

1.5 tsp sugar ((any type))

salt

baby spinach leaves ((or kale))

lime juice

Yogurt ((optional))

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.

Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.

Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.

Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.

Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Tomatofree Recipe

Chickpea Coconut Curry (Instant Pot or Saucepan)

water

onion (chopped)

garlic (finely chopped)

green chili (,chopped (such

tsp each ground cumin, (, ground coriander)

turmeric

cinnamon ( , ground cardamom)

cayenne

sage oregano

red bell pepper (,chopped

tbsp minced ginger

chickpeas

13.5 oz can coconut milk (, reserve 2 tbsp for garnishing)

lemon/lime juice (, cilantro, pepper flakes

Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

https://www.youtube.com/watch?v=5XWzAkAXLcU

Chickpea Coconut Curry – Instant Pot (Saucepan instructions in notes). No tomato Curry
FULL RECIPE : https://www.veganricha.com/2019/03/chickpea-coconut-curry-instant-pot-recipe.html
MY BOOKS: https://veganricha.com/books

This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. This Curry has No Tomatoes! Add them if you like when you add the veggies. 

Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions. 

This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/grains or flatbread. Stove top instructions on the recipe page under notes. 
Recipe Post https://www.veganricha.com/2019/03/chickpea-coconut-curry-instant-pot-recipe.html

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Vegan Glutenfree Nutfree Soyfree Oilfree Recipe

CHICKPEA COCONUT CURRY  - Instant Pot No Tomato No Oil | Vegan Richa Recipes

Creamy Chickpea Curry For One! An easy vegetarian curry made with canned beans and pantry staples. It&#39;s incredibly flavorful, budget-friendly, and can be ready in less than 20 minutes!

Chickpea Curry For One

onions

curry powder

ginger

vegetable broth

coconut milk

honey

can chickpeas (, drained and rinsed)

rice

Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook for 1 to 2 minutes, until the onions soften, stirring occasionally.

Add the garlic, curry powder, ginger, and salt and cook, stirring frequently for 1 minute.

Pour in vegetable broth, coconut milk, and honey and bring to a boil.

Add the chickpeas, reduce the heat to medium-low and simmer, stirring occasionally until the sauce thickens, about 10 minutes.

Serve over rice.

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!

Chickpea Curry with Coconut Milk

onion

Garam Masala

cinnamon

¼ cayenne pepper (optional, omit for milder heat)

tomato paste

(14 coconut milk

(14 oz) can chickpeas, drained

lime

cilantro (chopped)

yogurt (optional, plain dairy free or Greek)

Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.

Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.

Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.

Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.

Meanwhile, prepare your sides (see serving suggestions).

Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.

Coconut Chickpea Curry  A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat! &nbsp;

Coconut Chickpea Curry

Tablespoon Coconut Oil ((or canola or olive oil))

Onion ((finely diced))

Garlic Cloves ((minced))

knob Fresh Ginger ((grated and minced))

Salt

Pepper

Tablespoon Curry Powder

(1) 14.5 ounce can Full-Fat Coconut Milk ((in a can, may use lite))

(1) 14.5 ounce can Crushed Tomatoes

(1) 14.5 ounce can Chickpeas ((aka garbanzo beans, drained and rinsed))

Lime

Cilantro ((chopped))

Basmati Rice or Naan Bread

Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.

Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.&nbsp;

Remove from heat and sprinkle with lime  juice. Serve with basmati rice and sprinkle with fresh cilantro. 

Creamy and delicious curry-spiced, one-pot chicken stew packed with cauliflower, chickpeas and healthy greens is so easy to make in your pressure cooker or slow cooker. Make-ahead and freezer-friendly. Serve with basmati rice or warm naan on the side to make a complete meal. 

Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

ghee oil

onion (chopped (1 cup))

garlic

cumin seeds

black pepper

coriander

cayenne pepper

½ pounds boneless (skinless chicken thighs,

cauliflower

water (chicken or vegetable stock)

chickpeas,

can full fat coconut milk

baby spinach leaves

cilantro and black or brown sesame seeds (optional)

Set a pressure cooker to the &quot;Sauté&quot; function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently.

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute.

Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on medium-high 8 minutes. Release the pressure manually or use the quick release function.

Open the lid and stir in the chickpeas and coconut milk.  If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid.

Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.

Instant Pot/Pressure Cooker Directions:

Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute. 

Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours.

Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.

Slow Cooker Directions:

A fast recipe to make delicious and flavorsome Coconut Chickpea Curry. Serve it over steamed rice, quinoa, brown rice or with any flatbreads like Naan, roti or paratha.

Chickpea Curry Recipe

oil ((or ghee for flavor))

chickpeas ((precooked

onions ((fine chopped, 1 large or 2 medium onions))

ginger ((1 inch fresh root, peeled & fine chopped))

garlic ((4

tomato puree ((or 1 cup canned/bottled tomato puree))

salt ((adjust

cumin powder

coriander powder

curry powder ((or pav bhaji masala or 1 teaspoon garam masala))

garam masala ((start with ½ teaspoon))

sugar

coriander leaves

Pour oil to a large pot & heat on a medium flame. Add chopped onions and cook until golden, stirring every 2 mins.

Add ginger and garlic. Saute for 1 to 2 mins until the aroma of ginger garlic comes out.

Lower the heat completely. Add salt, red chilli powder, turmeric, cumin powder, coriander powder and curry powder.

Give a quick stir, taking care not to burn them. When you smell the spices aromatic, stir in the tomato puree. If using fresh tomato puree (not bottled), cook for about 4 to 5 mins, on a medium heat until the tomatoes cook down and loose the raw flavor.

Add chickpeas (Preboiled or canned), 1 ¼ cup water (or stock) and coconut milk. Mix well. If using canned chickpeas, make sure they are tender and not hard. Drain the liquid away in your sink from the can and rinse them well before adding to the coconut curry.

Cover and simmer on a low heat for 15 mins, stirring every 5 mins so the curry doesn’t burn at the bottom. When done the chickpeas should have a soft and melt-in-the- mouth texture with all of the flavors absorbed. If they taste bland cook them a little longer.

Stir in the garam masala and sugar. Taste test and add more salt &amp; garam masala if required.

Turn off the heat. Keep the coconut chickpeas curry covered until served, this helps to retain the flavors of the garam masala.

When the temperature comes down a bit, garnish with chopped coriander leaves. Squeeze in some lemon juice and serve over steamed rice, quinoa &amp; millets or with roti, naan or any flatbreads.

How to Make Coconut Chickpea Curry

https://www.youtube.com/watch?v=NtXHOuFPtSQ

Coconut Chickpea curry is a delicious Indian curry made with chickpeas, coconut milk, tomatoes, onions and spices. For complete recipe check my blog post: 
https://www.indianhealthyrecipes.com/chickpea-curry/

Coconut Chickpea Curry Recipe

A highly protein laden dish, this vegan Chickpea Curry is a spicy and super delicious curry preparation made with healthy white chickpeas, bold spices and fragrant coconut. Serve the Coconut Chickpea Curry over a bowl of hot steamed rice for a comforting meal.

Chickpea Curry Recipe | Coconut Chickpea Curry

water (- for soaking)

water (- for pressure cooking)

coconut (- tightly-packed)

fennel seeds

coriander seeds

dry red chilies (or 3

cloves

black cardamom

green cardamoms

black peppercorns

stone flower

mustard seeds

tej patta ((Indian bay leaf), small-sized)

Ginger Garlic Paste

turmeric powder ((ground turmeric))

asafoetida ((hing), optional)

curry leaves

tomatoes

water (or add as required)

green chilli (- slit)

salt (as required)

First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in 3 cups of water overnight or for 8 to 9 hours.

Drain the water. Rinse the chickpeas again for a couple of times.

Again drain all the water and add the soaked chickpeas in a 3 litre stovetop pressure cooker.

Add ½ teaspoon salt and 3 cups water. Stir to mix.

Pressure cook the chickpeas for 20 to 22 minutes or 18 to 20 whistles on medium to high heat.

If cooking chickpeas in a pot, then add about 3.5 to 4 cups water and salt to the chickpeas. Cover and cook the chickpeas till they softened.

Cooking chickpeas

When the chickpeas are cooking, you can roast or toast the spices. Gather all the spices you will need and set them aside.

In a pan or skillet, on a low heat dry roast the spices except coconut - listed under the &quot;toasting or roasting the spices&quot; heading above, till they become fragrant. Take care not to burn them, so roast them on low heat and stir often.Remember to roast all spices except coconut.

Once the spices smell fragrant, add the fresh grated coconut to the spices and begin to roast or toast on low heat.Note you could use either fresh grated coconut or frozen shredded coconut and even ⅓ cup of unsweetened shredded or desiccated coconut.

Stir continuously while roasting the coconut, so that there is uniform and even cooking.

Roast till the coconut become golden. Remove the pan from the stovetop allow the this mixture to cool at room temperature.

Once the coconut-spice mixture is cooled, add them to a high-speed blender or mixer-grinder. Make a note to remove the husks from the black cardamom and just add its seeds in the blender or grinder.

Add ⅔ to ¾ cup water and grind to a smooth and fine consistency making sure the curry paste does not have any small chunks or bits of the spices and coconut.

Making curry paste

Heat 3 tablespoons oil in a pan. Keep heat to a low or medium-low.

Add the mustard seeds and allow them to crackle. Then add tejpatta and stir.

Next add the finely chopped onions. Stir and sauté on low to medium heat till the onions turn translucent and soften.

Add ginger-garlic paste, turmeric power, asafoetida and curry leaves.

Stir and sauté for a few seconds on low heat till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. Sauté on a low to medium heat, for about 2 to 3 minutes till the tomatoes soften.

Add the ground coconut and spices curry paste. Stir very well to combine.

Then add the drained and cooked chickpeas. Stir again well and saute for a minute.

Making chickpea curry

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