Chickpea Curry
Indian-Inspired
Ingredients:
Curry
- 15 ml (1 tbsp) neutral oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 10g (1 tbsp) fresh ginger, grated
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) ground coriander
- 5 g (1 tsp) turmeric
- 5 g (1 tsp) garam masala
- 2 g (½ tsp) smoked paprika
- 1 pinch cayenne pepper, adjust to taste
- 400 g (1 can) crushed tomatoes
- 480 g (2 cans) chickpeas, drained and rinsed
- 240 ml (1 cup) vegetable broth
- Salt and black pepper to taste
- Fresh cilantro and lime wedges, to serve
- Cooked rice or flatbread, to serve
- Cashew Cream
Equipments:
- Bowl or saucepan
- Colander or strainer
- High-speed blender
- Large saucepan or deep skillet
- Wooden spoon or spatula
- Knife and cutting board
- Serving bowls
Features:
Nutrition:
Servings 1 Calories 420 Carbohydrates 52g Fat 16g Fiber 12g Protein 16g Monounsaturated 7g Polyunsaturated3g Saturated 5g Trans 0g Vitamin A 2mg Vitamin C 18mg Vitamin D 0mg Calcium 90mg Iron 6mg Potassium720mg Cholesterol 0 mg Sodium 580mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Saute the Aromatics - Heat 15ml oil in a large saucepan or deep skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger and cook for a further 2 minutes until fragrant.
2. Add the Spices - Add the cumin, coriander, turmeric, garam masala, smoked paprika, and cayenne pepper to the pan. Stir constantly for 1 minute to toast the spices in the oil. This step is essential for building deep flavor.
3. Add Tomatoes and Simmer - Pour in the crushed tomatoes and stir well to combine with the spices. Cook for 5 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
4. Add Chickpeas and Broth - Add the drained chickpeas and vegetable broth. Stir to combine and bring to a gentle boil. Reduce to a low simmer and cook uncovered for 15 minutes until the sauce thickens and the chickpeas are tender and flavored through.
5. Stir in the Cashew Cream - Reduce the heat to low before adding the cashew cream. Pour it into the curry and stir gently until fully incorporated. Do not boil after adding the cashew cream as it can cause the sauce to split. Squeeze in fresh lime juice and stir through. Taste and adjust salt, pepper, and cayenne as needed.
6. Serve Ladle the curry into bowls and garnish with fresh cilantro and a squeeze of lemon. Serve with cooked rice or flatbread.
Chickpea Curry
Ingredients:
Curry
- 15 ml (1 tbsp) neutral oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 10g (1 tbsp) fresh ginger, grated
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) ground coriander
- 5 g (1 tsp) turmeric
- 5 g (1 tsp) garam masala
- 2 g (½ tsp) smoked paprika
- 1 pinch cayenne pepper, adjust to taste
- 400 g (1 can) crushed tomatoes
- 480 g (2 cans) chickpeas, drained and rinsed
- 240 ml (1 cup) vegetable broth
- Salt and black pepper to taste
- Fresh cilantro and lime wedges, to serve
- Cooked rice or flatbread, to serve
- Cashew Cream
Features:
Instructions:
1. Saute the Aromatics - Heat 15ml oil in a large saucepan or deep skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger and cook for a further 2 minutes until fragrant.
2. Add the Spices - Add the cumin, coriander, turmeric, garam masala, smoked paprika, and cayenne pepper to the pan. Stir constantly for 1 minute to toast the spices in the oil. This step is essential for building deep flavor.
3. Add Tomatoes and Simmer - Pour in the crushed tomatoes and stir well to combine with the spices. Cook for 5 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
4. Add Chickpeas and Broth - Add the drained chickpeas and vegetable broth. Stir to combine and bring to a gentle boil. Reduce to a low simmer and cook uncovered for 15 minutes until the sauce thickens and the chickpeas are tender and flavored through.
5. Stir in the Cashew Cream - Reduce the heat to low before adding the cashew cream. Pour it into the curry and stir gently until fully incorporated. Do not boil after adding the cashew cream as it can cause the sauce to split. Squeeze in fresh lime juice and stir through. Taste and adjust salt, pepper, and cayenne as needed.
6. Serve Ladle the curry into bowls and garnish with fresh cilantro and a squeeze of lemon. Serve with cooked rice or flatbread.
