easy curry recipe

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Tomato & chickpea curry

olive oil

onions,finely sliced

garlic cloves,crushed

tsp garam masala

turmeric

tsp coriander

plum tomatoes

coconut milk

tomatoes,quartered

½ small pack coriander,roughly chopped

basmati rice,to serve

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Easy, creamy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy, and vegan! One pot recipe that's completely hands free.

Instant Pot Lentil Curry

lentils (green

coconut oil

water (divided)

shallot (finely chopped)

ginger

garlic (about 6 cloves)

curry powder (plus 1 teaspoon)

coconut sugar

salt

cayenne pepper (use more for more spice or omit if sensitive to spice)

light coconut milk ((14 ounces))

lemon juice (about 1/2 large lemon)

brown rice (for serving)

cilantro (for serving)

Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.

Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

https://content.jwplatform.com/videos/5eRdGGiZ.mp4

Easy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy and vegan! Use brown lentils or green lentils for a filling, delicious meal.

Simple spices, tomatoes, fresh onion and garlic, herbs, and beans. This one-pot quick Black Eyed Peas curry will soon become a family favorite! Add some spinach for the perfect healthy weeknight family meal!

Vegan Black Eyed Peas Curry (Instant Pot)

dried black eyed peas

water

curry leaves

mustard seeds

garlic

onion

tomato paste (, from can)

teasp cumin

teasp coriander

teasp turmeric

teasp jaggery (,

lemon juice

chili powder (, (optional) to taste)

cooking oil (,

spinach (, chopped (optional))

cilantro (, finely chopped)

Select the Saute button (normal) on the Instant Pot and add 2 teasp cooking oil.&nbsp;

Once the oil is hot, add the mustard seeds and curry leaves. Fry for a few seconds until fragrant.

Add the onions and garlic. Saute until fragrant and the onions start to become translucent. Be sure not to burn either. If you see this happening add more oil or turn down the saute heat.&nbsp;

Quickly add the tomato paste, ground cumin, and ground coriander. Combine and cook for a minute mixing frequently.

Drain the soaked black eyed peas and add them into the Instant Pot.

Mix in the water, turmeric, chili powder (if using), jaggery, fresh lemon juice, and 1 teasp salt.

Add in the fresh chopped spinach, if using (see notes below).

Close the Instant Pot lid, select the Pressure Cook button to cook on high. Set the timer for about 13-15 minutes (be sure to turn the 'keep warm' button off unless enjoying immediately).

When the time is up, allow the pressure to release naturally.

Once the pressure has been released, remove the lid, and press the Saute (normal-low) button again on the Instant Pot. The black eyed peas should be fully cooked.

Simmer for a few more minutes until the curry becomes thick.

Add salt to taste. Also feel free to adjust the amount of lemon juice and jaggery as needed.&nbsp;

Turn the Instant Pot off. Add freshly chopped cilantro and serve hot as is, over cooked rice, or alongside some Naan or fresh roti!&nbsp;

This Basic Indian Curry is a delicious traditional Indian curry recipe made in the Instant Pot! This curry recipe is low-carb and packed with Indian flavor.

Basic Indian Curry Recipe | Pressure Cooker Curry Recipe

Boneless Pork Shoulder (diced into 2 inch cubes)

onions, chopped

Canned Tomatoes (undrained)

Garlic

Ginger

Garam Masala (divided)

Kosher Salt

Turmeric

Cayenne Pepper

Water

Add chicken, pork, or chickpeas along with onions,  tomatoes,  ginger,  garlic,  1  teaspoon  of  the  garam  masala,  salt,  turmeric,  and  cayenne  in  the  inner  liner  of  your  Instant  pot  or  pressure  cooker.  

Cook  for  15  minutes  at  high  pressure.  At  the  end  of  the  cooking  time,  allow  the  pot  to  rest  undisturbed  for  10  minutes  and  then  release  any  remaining  pressure.&nbsp; &nbsp;&nbsp;

Add  the  remaining  teaspoon  of  garam  masala  and  stir  well.

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Easy Chickpea Curry with Potato (Chana Aloo Curry)

tbsp curry powder ((Note 3))

tsp All Spice powder

tsp nutmeg powder ((or 1/2 tsp freshly grated))

tsp smoked paprika ((or normal or sweet))

tsp dried thyme leaves ((or 3 tsp fresh))

cumin powder

cayenne pepper

tsp white pepper ((or 1/2 tsp black pepper))

tbsp (65 milliliters) cooking oil ((I used vegetable))

garlic (, minced)

onion (, diced (brown, white, yellow))

(225 grams) potatoes (,

oz / 400 grams canned crushed tomatoes

(500 milliliters) vegetable or chicken broth/stock

scallion/shallot stems (, sliced (green & white part))

tbsp fresh parsley (, finely chopped (or coriander/cilantro))

Salt

Basmati rice

White rice

Heat oil in a large pot or very deep skillet over medium high heat.

Add onion and garlic, cook for 3 minutes until onion is translucent.&nbsp;

Add Curry Spices and stir for 1 minute.

Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.

Adjust salt to taste, stir through scallions/shallots and parsley.

Serve with rice - basmati would be ideal, or Coconut Rice if you&#039;re wanting to impress. To go all out, add some Easy Soft Flatbreads!

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

This Slow Cooker Chicken Tikka Masala is the easy homemade version of your Indian food-loving dreams! 

Slow Cooker Chicken Tikka Masala

lbs boneless, skinless chicken thighs

tsp kosher salt

tsp black pepper

Tbsp vegetable oil

serrano pepper

tomato paste

Tbsp garam masala

tsp smoked paprika

tsp ground tumeric

tsp cumin

sugar

Tbsp fresh ginger (grated)

garlic (minced)

tomato sauce

whole-fat plain yogurt ((not greek))

Tbsp fresh cilantro (minced)

Heat oil in a large skillet over MED HIGH heat.  Season chicken thighs with salt and pepper, then add to the skillet once hot.  Sear chicken 2-3 minutes per side, until very browned.  Remove to a cutting board and slice into 1 inch pieces.

Add onion, serrano, tomato paste, garam masala, tumeric, smoked paprika, cumin and sugar to same skillet over MED HIGH heat.  Cook 3-4 minutes, until onion is soft and slightly browned at the edges.

Stir in garlic and ginger and cook another 30 seconds or so.  Add 1/4 cup of water or chicken broth to scrape up any browned bits in the skillet.

Transfer skillet contents to bottom of slow cooker.  Top with diced chicken and tomato sauce, stirring well to combine.

Cover and cook on LOW 3 hours.

After 3 hours, remove 1/2 cup of sauce from the slow cooker and slowly pour it into the yogurt, while whisking quickly.  This tempers the yogurt so it doesn&#x27;t curdle.

Stir all yogurt into the slow cooker and let sit, covered, for 5 minutes.  Stir in cilantro and serve.

https://embed.mediavine.com/videos/ic3BS1W80

This slow cooker chicken tikka masala is the homemade version you’ve been dreaming of… bold and richly flavored, yet SO easy to make!

SLOW COOKER CHICKEN TIKKA MASALA

Roasted eggplant and chickpeas are simmered in a spicy, Indian-inspired coconut curry sauce and served with rice.

Roasted Eggplant Coconut Curry

eggplant (chopped)

grapeseed oil (or cooking oil of choice)

tbsp coconut oil

onion (diced)

chickpeas

tomatoes (chopped (I used mixed grape heirloom tomatoes))

full fat coconut milk

filtered water

tbsp coriander

tbsp turmeric

tbsp garam masala

tsp cinnamon

cardamom

Cayenne pepper

Black pepper

brown basmati rice

herbs ((such as mint, cilantro, basil, and green onions))

Preheat oven to 400ºF.

Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Bake until browned, 20-25 minutes.

Heat coconut oil in a large skillet over medium heat. Add onion and ginger and cook until tender, 5-6 minutes.

Remove eggplant from oven and add to skillet. Stir in chickpeas, coconut cream, water. tomato, and spices. Cover and simmer about 10 minutes.

Serve with cooked brown basmati rice topped with fresh herbs as desired.

Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It&#x27;s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! The curry comes together in minutes, and you won&#x27;t be able to stop using this method for making the best rice ever!

Top 23 easy curry recipe recipes from across the web

The most viewed easy curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato & chickpea curry

Instant Pot Lentil Curry

Vegan Black Eyed Peas Curry (Instan...

Vegan Black Eyed Peas Curry (Instan...

Basic Indian Curry Recipe | Pressur...

Easy Chickpea Curry with Potato (Ch...

Roasted Tomatillos Chickpea Curry

Slow Cooker Chicken Tikka Masala

Roasted Eggplant Coconut Curry

Thai Red Curry with Shrimp, Vegetab...

Chicken Tikka Masala

Vietnamese Chicken Curry (Ca Ri Ga)

📋 Butternut Squash and Chickpea Cu...

30-Minute Thai Chicken Curry

Lentil Curry Recipe

Easy Vegan Split Pea Curry Recipe

One-pan Baked Butter Chicken

Slow Cooker Chicken Curry

Slow Cooker Chicken Tikka Masala

Red Lentil Coconut Curry

Tofu Curry

Coconut Chickpea Curry with Potatoe...

Delicious Sri Lankan Coconut Curry:...

Top 23 easy curry recipe recipes from across the web

The most viewed easy curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato & chickpea curry

Instant Pot Lentil Curry

Vegan Black Eyed Peas Curry (Instan...

Vegan Black Eyed Peas Curry (Instan...

Basic Indian Curry Recipe | Pressur...

Easy Chickpea Curry with Potato (Ch...

Roasted Tomatillos Chickpea Curry

Slow Cooker Chicken Tikka Masala

Roasted Eggplant Coconut Curry

Thai Red Curry with Shrimp, Vegetab...

Chicken Tikka Masala

Vietnamese Chicken Curry (Ca Ri Ga)

📋 Butternut Squash and Chickpea Cu...

30-Minute Thai Chicken Curry

Lentil Curry Recipe

Easy Vegan Split Pea Curry Recipe

One-pan Baked Butter Chicken

Slow Cooker Chicken Curry

Slow Cooker Chicken Tikka Masala

Red Lentil Coconut Curry

Tofu Curry

Coconut Chickpea Curry with Potatoe...

Delicious Sri Lankan Coconut Curry:...

The most viewed easy curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine