Best 3 Crazy Creamy Chickpea Curry Recipes
Embark on a culinary adventure to create Crazy Creamy Chickpea Curry, a velvety and flavorful vegan dish that will tantalize your taste buds. This delectable curry is a symphony of creamy coconut milk, fragrant spices, and tender chickpeas, simmered to perfection. Dive into the diverse collection of recipes within this article, each offering unique variations to suit your dietary preferences and culinary creativity.
For those seeking a classic experience, the traditional Crazy Creamy Chickpea Curry recipe delivers a harmonious blend of aromatic spices, creamy coconut milk, and tender chickpeas. If you're gluten-free, rejoice in the Gluten-Free Crazy Creamy Chickpea Curry adaptation, which swaps out regular flour for a gluten-free alternative.
For a delightful twist, explore the Vegan Crazy Creamy Chickpea Curry with Sweet Potatoes, where the addition of sweet potatoes infuses a touch of natural sweetness and vibrant color. Craving a protein-packed meal? Discover the Crazy Creamy Chickpea Curry with Tofu, where firm tofu stands in for chickpeas, adding a hearty texture and extra protein boost.
For those with a penchant for spice, the Crazy Creamy Chickpea Curry with a Kick delivers a fiery punch with the addition of chili peppers. And for a unique fusion experience, venture into the realm of the Thai Crazy Creamy Chickpea Curry, where lemongrass and Thai basil lend their distinctive flavors.
Each recipe unfolds a culinary journey, inviting you to explore the depths of flavor and creativity. Gather your ingredients, ignite your passion, and let the symphony of spices dance on your palate.
EASY CHICKPEA CURRY
This is my personal curry recipe that I've ended up developing over the years. It's very versatile - feel free to add any veggies or meats. All the ingredients can be adjusted to fit your preference. Serve over rice or just eat with naan.
Provided by Juavichar
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 20
Steps:
- Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
- Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 49.7 g, Cholesterol 12.7 mg, Fat 31.8 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 22.2 g, Sodium 1072.6 mg, Sugar 6.5 g
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
CREAMY CHICKPEA CURRY
This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".
Provided by Calamity-Kate
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and garlic in butter until tender.
- Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
- Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
- Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
- Stir in peanut butter, cover and cook on low heat for 25 minutes.
- Add raisins, stir and let them warm through for 5 minutes.
- Serve over rice.
Tips:
- For a richer flavor, use homemade vegetable broth instead of water.
- If you don't have coconut milk, you can substitute unsweetened almond milk or cashew milk.
- To make the curry spicier, add a teaspoon or two of garam masala or curry powder.
- If you want a creamier curry, blend a portion of the chickpeas with some of the sauce before adding them back to the pot.
- Serve the curry with basmati rice, quinoa, or naan bread.
Conclusion:
This crazy creamy chickpea curry is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with flavor, thanks to the combination of spices, coconut milk, and chickpeas. The curry is also very versatile, so you can easily adjust the ingredients to suit your own taste. Whether you are a vegan or not, this curry is sure to be a hit.
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