Best 3 Chickpea Curry With Basmati Rice Recipes
Indulge in a flavorful journey with our Chickpea Curry with Basmati Rice, a delightful vegan and gluten-free dish that combines the goodness of chickpeas, aromatic spices, and fluffy basmati rice. This tantalizing curry is packed with protein and fiber, making it a wholesome and satisfying meal. Accompany your curry with a selection of delectable accompaniments, including a refreshing cucumber raita, tangy tomato chutney, and crispy papadum.
**Recipes Included:**
* **Chickpea Curry:** Dive into a world of flavors with our easy-to-follow recipe for Chickpea Curry. This savory dish features tender chickpeas simmered in a creamy tomato-based sauce infused with aromatic spices like cumin, coriander, and turmeric.
* **Basmati Rice:** Complement your curry with perfectly cooked Basmati Rice. This fluffy and fragrant rice is a staple in Indian cuisine and pairs exceptionally well with the rich flavors of the curry.
* **Cucumber Raita:** Cool down your palate with a refreshing Cucumber Raita. This yogurt-based condiment is infused with grated cucumber, mint, and cumin, adding a burst of freshness to your meal.
* **Tomato Chutney:** Experience the tangy delight of our Tomato Chutney. This sweet and spicy condiment is made with fresh tomatoes, ginger, and a blend of spices that will tantalize your taste buds.
* **Crispy Papadum:** Add a satisfying crunch to your meal with Crispy Papadum. These thin and crispy flatbreads are a popular Indian snack that complements the flavors of the curry perfectly.
CHICKPEA CURRY WITH RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams
CHICKPEA CURRY
We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.
Provided by AMINAH A. RAHMAN
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g
CHICKPEA CURRY (INDIAN STYLE) OVER BASMATI RICE
This recipe was inspired by a dish I received in my "Meatless Monday" weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the rice:.
- Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
- Add 1 tbsp butter to a skillet over medium heat.
- Add rice to skillet and toast in butter for a minute or two until fragrant.
- Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
- Next add 3 cups of water and cover.
- Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
- Remove from heat and let sit a minute or two.
- Fluff rice with fork, and keep covered until ready to serve.
- For the curry:.
- Saute onion and garlic over medium heat until softened and slighty browned.
- Add chili powder or chilli if using and cook for another minute or so.
- Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
- Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
- Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
- If pan seems try, please add a little water, 1/4 cup at a time.
- Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
- Add blended chickpeas back to the pan and cook for another 5 or so minutes.
- Finally, add the 2 tsp of peanut butter, until melted into the curry.
- Stir in 1/2 of the cilantro leaves.
- Season with salt and pepper to taste.
- Serve over the basmati rice and top with remaining cilantro leaves.
Nutrition Facts : Calories 575.7, Fat 9, SaturatedFat 2.8, Cholesterol 7.6, Sodium 1055, Carbohydrate 107.9, Fiber 13.2, Sugar 3.7, Protein 17.7
Tips:
- Use fresh chickpeas: Dried chickpeas require soaking overnight before cooking, while canned chickpeas are a convenient option if you're short on time.
- Roast the spices: Roasting the spices in a little oil brings out their flavor and aroma. Be sure to let them cool before grinding them into a powder.
- Use a good quality curry powder: A good curry powder will make all the difference in the flavor of your curry. Look for a brand that uses a variety of spices, including cumin, coriander, turmeric, and chili powder.
- Don't overcrowd the pan: When cooking the curry, be sure not to overcrowd the pan. This will prevent the chickpeas from cooking evenly.
- Simmer the curry for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve with basmati rice: Basmati rice is a traditional accompaniment to chickpea curry. It's light and fluffy, and it pairs perfectly with the rich flavors of the curry.
Conclusion:
This chickpea curry with basmati rice is a delicious and satisfying meal that's perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this chickpea curry a try. You won't be disappointed!
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