Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes
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- เผยแพร่เมื่อ 19 ก.ย. 2024
- Quick & Easy Chickpea Curry Recipe for Vegetarian and Vegan Diet. This South Indian Style vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.
💬 Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings approx.)
2 Tablespoon Cooking oil (I have used LIGHT olive oil as its good for cooking in higher temps)
2 cups / 1 can (540ml) Cooked Chickpeas
1 Teaspoon Mustard Seeds
10 to 12 Curry leaves - Fresh, dry or frozen
1 cup / 135g Onions - chopped
1+1/2 Tablespoon Garlic - finely chopped
1/2 Tablespoon Ginger - finely chopped
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
1/8 Teaspoon Asafoetida
Salt to taste
1+1/2 / 350ml Cup Vegetable Broth (Low Sodium)
1+1/2 / 350ml Cup Water
1+1/2 Cup / 350ml Coconut Milk (Full Fat)
1/4 Cup / 12g Cilantro (Coriander leaves) - finely chopped
1/2 Tbsp Lime (or lemon juice) or to taste
▶️ METHOD:
Drain 1 can or jar of chickpeas and set aside.
To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING. Add the curry leaves and fry is for a few seconds. Now add the chopped onion and 1/4 Tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown. It will take about 5 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the chopped garlic and ginger and fry for 1 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add turmeric, ground black pepper, cayenne pepper, asafoetida and fry in very low heat for about 30 seconds.
Add the cooked chickpeas, salt, vegetable broth, water and mix well. Cover the lid and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes. after 15 minutes uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil. Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.
Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavours to blend.
✅ 👉PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER.
Serve with naan and/or steamed rice with a green side salad.
▶️ IMPORTANT NOTES:
👉 Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING.
✅ If the seeds start to splatter vigorously - you can cover the lid of the pan until it slows down or turn off the stove for a few seconds.
👉 Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
👉 If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
👉 THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Hello Friends! Hope everyone is doing well. As always, I love to hear from you guys! Let me known if you try this recipe 😊
Thank you, Ms. Impromptu.
This looks wonderful and pretty easy to achieve 😊 can Kala Chana be used instead or regular chickpeas, or a combo of both? ❤
Thank you for your wonderful food inspiration 🙏🏼❤️🙏🏼
@@fanniterrette you’re most welcome! 😊
@@liatb.566 Kala Chana has a tough texture so, it won’t work as good as chickpeas (because the chickpea melts into the gravy). But you can try it if you want. Let me know how it goes 😊
What is the name of this magical music?
Made this around 3am. The music really hooked me from the beginning and was looking for something to make. My mom cooks for our big family all the time and I really wanted to make today’s morning easy for her. Thankfully she has all the spices and ingredients. Thank you, thank you for this recipe. It was super good!❤
You’re most welcome! So glad you like this recipe 😊
Chopin is just amazing
Fantastic, simple recipe! Came out great, just reduced liquids to make it more solid. Used kashimir red pepper instead of cayenne. Also, fantastic video work, music choice, great taste of video producers! I would say, the best cooking show I saw on TH-cam. Thanks for sharing!
Thank you! 😊
Great video production, I was very relaxed throughout
Thank you! 😊
Coconut chickpea curry looks delicious thank you for sharing the recipe 👌👌👌👌like 111
Your recipes never disappoint or you videos they are excellent.
Thank you! 😊
Going to make this right now as I have all the ingredients, just bought curry leaves from my Asian store. Rainy on the East coast today, just what I needed, simple, easy, quick & flavorful 🙏🙏🙏
Thanks! Would love to hear how it goes :)
@@FoodImpromptu I made it & it was delicious! Very unique twist with the coconut milk (my fav) & the curry leaves! It definitely was a burst of flavor that one could savor! 🙏for another brilliant, easy to cook, great recipe!
@@sunshinenn3067 Thank you so much! You just made my day 😊
Putting it on the menu for tomorrow. ❤
Thanks! Would love to hear how it goes :)
Mam saw this video now and liked it very much it is the same as we prepare at home but a small tip don't mash the chick peas as it will seperate the skin.instead add 1boiled potato (mashed)or dissolve 1tbsp of either rice or corn flour in water and add it to the dal for thickening purpose try it once and see the difference thanks God bless you proud that you did a wonderful South Indian recipe and showcased it to the world
Soothing music and great recipe. Beautifully done. Will sub 😊
Thank you! 😊
Beautiful!
Rainy weekend here. Looks delicious. Good day to make it. Great video
Thank you!
My family and I absolutely loved this dish! We had it with rice and really enjoyed it. This is going into our regular rotation. Thanks again!
Thank you! 😊
Looks yum😋😋
Oh no…I’ve watched several of your videos. Oh no, I’m hooked. (New Subscriber!!)😂😂❤
Just thanks x
Very tasty
Love these simple, fast and delicious dishes ❤
Thank you!
yummy!💕
Thank-you for the new recipe! This looks like a very flavourful dish.
Thank you! 😊
Absolutely love the videos as a vegan I have made many of you're dishes thank you.
Thank you! So glad you’re enjoying the recipes 😊
Looks delicious to me and simple enough to give it a try. Typically are dried beans used or can?
Hi! 😊 Such elegance to your videos ❤ Thank you! I've been away, back now, and will catch up on others you've posted. Hugs. Love your dress!
Thank you! 🤗
Thank you ❤
You’re most welcome!
I didn’t have the astofodia or fresh coriander, so I left the ast out and used caraway seeds instead of coriander . This is so beautiful just finished a big bowl ❤❤❤
So glad you liked it 😊
Very tasty 😊🎉
Hi from 🇨🇦Thank you for your wonderful recipes. Would you mind adding how to store leftovers? How long in the fridge. How long in the freezer. Thank you.
Thank you for this awesome moment.
Thank you! Glad you enjoyed the video 😊
Please make it easier to print the recipes, love them! & all your instructions to prepare.
Thanks and noted :)
Where are the printable recipes?
This looks delicious and surely taates even better!
I will make this for sure. Thank you!
Thanks! Would love to hear how it goes :)
Yummy!😋
Will try this recipe soon🥰
Thanks! Would love to hear how it goes :)
🎉 I have every ingredient including a curry plant except for one! Asafoetida! I have not heard of this spice! I did look it up and will have to order it or try a place called Whole Foods!
Looks absolutely amazing! Thank you 🙏🏼🌷🌹🌼
Thank you! Would love to hear how it goes 😊
Very yummmy😋😋😋
The recipe doesn’t says when to add the turmeric and spices, but the video shows it so I guess it’s all good! Beautifully made video as always. Trying this tomorrow.
Good catch! I have added the missing instructions now. Thanks! Would love to hear how it goes 😊
It was amazing. I added a good amount of rainbow chard to it cos I just harvested a bunch yesterday.
@@kaminiraghavan4345 Nice addition! So glad you liked this recipe :)
I don’t have curry leaves, just curry powder, which I have no idea how to use 😊. Is there a big difference in taste between the two? Do you have any recipes using quinoa with curry powder? Beautiful video as always!
Curry leaves and curry powder are two very different flavours. Curry leaves has a unique citrusy and lightly pungent flavour.
The flavour of curry powder may vary (quite a bit) based on the region it belongs to, so it’s hard to suggest a recipe….but here are some quinoa recipes you could try with curry powder. Hopefully it works out :)
th-cam.com/video/QJkEs9B34X8/w-d-xo.html
th-cam.com/video/UHDBATXNuB8/w-d-xo.html
th-cam.com/video/OP3b2vpcGpQ/w-d-xo.html
Hello thanks for your recipe
I enjoyed a lot
Can we use yellow mustard instead?
I was wondering if the curry leaves can be eaten after they get boiled, or you have to take them out. Anyways, beautiful recipe, complimenti e ciao da Roma.
Take them out
This looks delicious! Where can I find curry leaves? Is there a substitute like actual curry? What is the flavor difference?
You could find fresh curry leaves in a local south asian store or can buy the dry leaves online. However, the fresh ones have more flavour.
It’s hard to describe the flavour as it’s quite unique. It has a pungent and citrusy note to it.
I reQuwest you ... ur grocerry shopping plz video
Hello, what else we can use instead of coconut milk?
It looks amazing, but in Spain we are not use to the coconut milk...it's quite heavy, hahaha. Maybe that's why you put some lemon to it...I don't know
That’s correct! Lemon juice to cut down the richness of the coconut milk :)
@@FoodImpromptu I've try it today with a bite of lemon and you are right...much much better, the flavour and digestion. Thank you
I see chickpea curries cooked with coconut milk so often, but should be noted that most of the chickpea curries (and other curries) in India don't use coconut milk. coconut milk is primarily used in the peninsular coastal regions, and that too not all the time.
In South India and Sri Lanka they only use coconut milk.❤
whitesplaining much? I am literally from the region. coconut milk is very common but not ubiquitous. it's ridiculous to claim people in south india and sri lanka "only" use coconut milk when there is a lot of variety in the region and the rest of the indian subcontinent.
Most likely that this recipe is adapted for vegans and that's why it uses coconut milk instead of some form of dairy. A lot of curries would start with ghee instead of oil as well but then it wouldn't be vegan.
Coconut milk is very high in saturated fat (heart disease). Perhaps you could use soy or oat milk instead.
Correct me if i am wrong, folks, but it seems to me that "Food Impromptu" does NOT respond to any comments posted by her loyal TH-cam viewers?
I see her responding all the time actually. I can only imagine how busy she is creating and shooting these resipe videos.
Although this recipe tasted fine I found it was not quick. It’s not hard but there was lots of prep and cook time. It was also why more then 3 to 4 servings. If I ever make it again I would definitely cut back on the liquid.
Indian Food Never Uses Olive 🫒 Oil....So 1 Dislike From Me.....Use Groundnut Oil For Cooking Or Any Other Oil Not The European Olive Oil.....