Super Simple, Super Tasty Chickpea Curry Recipe
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- Опубликовано: 14 июн 2024
- Super Simple, Super Tasty Chickpea Curry Recipe
This is a super easy vegan chickpea curry recipe, that molds together a great depth of spice and flavour.
Ingredients:
30 mL (2 Tbsp) oil
10 mL (2 tsp) coriander seeds
5 mL (1 tsp) cumin seeds
1 large onion, diced
1 to 3 serrano peppers, diced
3-4 garlic cloves, minced
Thumb sized piece fresh ginger, minced or grated
15 to 20 fresh curry leaves
Pinch black pepper
7 ml (1½ tsp) curry powder
10 mL (2 tsp) coarse salt
5 mL (1 tsp) ground coriander
2 mL (½ tsp) ground cinnamon
1 mL (¼ tsp) turmeric
2 tomatoes, chopped
250 mL (1 cup) coconut milk
250 mL (1 cup) water
2 (540 mL or 19 Imperial ounces) cans chickpeas, drained and rinsed
45 mL (3 Tbsp) tahini
10 mL (2 tsp) garam masala
Method:
Heat the oil in a sauté pan, and add the cumin and coriander seeds.
Stir constantly for about 30 seconds and then add the onion, and chillies.
Fry until the onions are translucent.
Stir in the garlic, ginger and curry leaves, cook for 2-3 minutes.
Add ground spices and stir to incorporate.
Add tomatoes and cook for a few minutes until tomatoes are soft.
Pour in chickpeas, coconut milk, water, and tahini.
Stir well and bring to a simmer.
Cover and simmer for about an hour.
Just before serving, stir in the garam masala and let simmer another 10 -15 minutes.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/gl...
To learn more about the Hope Air Charity: hopeair.ca/
0:00 Importance of Mis en Place
1:29 Simple Curry recipe
3:40 What is Curry Leaf?
9:38 Tasting the Chickpea Curry
12:30 Hope Air
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I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
Best of luck with the Give Hope Wings fundraiser this year, I know how important it is. In case any locals are interested, Walmart in Ottawa often has curry leaves and they are listed on their website.
Curry Leaves, 3.5 oz $2.68
glen what if curry and mole had a baby
Hi Glen. I'm fortunate enough to have a small curry leave tree in my garden. Here in South Africa, they sell it fresh in small bags kept in the freezer. I just made the 1930's potato buns from the video you did a few years back. OH MY!!! My new favorite bun.
We have a tiny one that grows in a pot around our pool here in Australia. Has long bunches leaves that are only like 3cm long. Also have a small bush sized Bay tree, growing in a pot.
A pro tip, as an Indian of Punjabi origin,
If you want to make chole(cho-lay) chickpea curry, is to add pomegranate seed powder(it adds the ellagic acid), a little black tea steeped for sometime (for the tannin), you need to have ghee for the tempering add curry leaf, and yes, whole boiling, add Cassia stick to it. (It's Different than Ceylon Cinnamon).
can vouch that this will take the dish to whole another level
😊murraya koenigii is the name of the tree, kadi patta is name of spice. it grows in central florida, very fragrant leaves. i have quick fried fresh leaves in hot oil and eaten them salted, interesting taste. very nice to add a little zing to plain rice or rice dishes. it dries and powders very well. rich in vitamins and used in herbal treatments.
I learned many, many years ago that when going to an Indian restaurant, I always ask the server to recommend dishes for the meal and to mention any limitations (for me, I can't have shellfish). That will often get you a big smile from the staff and a much better meal and I've never been offered anything that melts the inside of my mouth.
I made a curry this week - quartered potatoes, big chunks of carrot - coconut milk last few minutes of cooking, added chopped rotisserie chicken (so it doesn't turn into small shreds of meat) it was heaven. Tasted better 3 days later.
Curry leaves also freeze really well.
Glen, thank you so much for explaining why curry leaves are called curry leaves! I prefer to know about items I’m using in recipes before I just blindly use an ingredient simply because it’s called for. Now I’m interested in trying curry leaves in my cooking! This curry looks delicious and you make it look like a simple, straightforward recipe. I definitely have it saved to try!
Is Julie always genuinely surprised when she walks into the kitchen? Also, this all looks DELICIOUS.
She usually gets home from work when she tastes, so yes, more often than not, she doesn’t know what Glen cooks for them to taste.
My pantry has a lot of both canned chickpeas and tomatoes that need to be used up. This looks ideal.
I often wondered how much Mis en Place you do off camera. I've just started to do it, and the more I do the more I like it. I do put all the like ingredients in the same dish. Glad to know it's Glen approved, just like the way I precisely measure the vanilla.
I really appreciate that 'dealing with the leaves' ended up being moving them to the back counter to worry about later
That is the way I cook those kind foods. I have been caught out by inaccurate prep times many times. Now it is already before I start!
I really love chickpea curries, so will definitely try this one!
I LOVE chickpeas, and any form of chickpea stew type thing is bound to have my seal of approval. I sometimes buy a pre-made green curry paste, fry it up, chuck in random veg and a can of chickpeas, and a tetrapak of coconut milk. Delicious, freezes really well, and takes no time at all if you use frozen veg. Endless variations, really, and accidentally vegan to boot!
Before even watching the video I wanted to thank you Glen. This recipe will be tried out this week for sure.
I'll be making this for sure! Thank you!
Good job Glen loved the Curry great flavor thanks
Thank you for helping lay out the process to help make it easier for us to be in the kitchen.
Looks delicious. I'll definitely be making it this week.
This is very similar to a Chhole recipe I found in one of Madhur Jaffrey's vegetarian cookbooks. Although proportions vary slightly, the only ingredient missing here in comparison to that recipe is a south Asian spice called Amchoor, which is dried, powdered, unripe mango rind-It has sort of an earthy, tart and lemony flavor which works brilliantly in this kind of dish. I highly recommend trying a variation of Glen's recipe by adding a tablespoon or more of Amchoor.
Indeed. Amchoor aka "Mango Powder" is delicious and I add a hint of it to scrambled eggs, chili and other things. You only need a little bit of it.
I wasn't hungry when I started this - now I'm measuring out the ingredients to try this recipe. Thanks!
I LIKE the idea of this with steamed rice!
Interesting, as usual.Thank you, Glen.
I'll make this some day.
Friendly heads-up the next suggested video is blocking your end-card for June travel. Always appreciate the videos and your effort.
good video.
Great show as always.
But, why put the garam masala in at the end?
I recommend putting some of the curry leaves into a zip bag and freezing them. Don't dry them out beforehand. They keep their color and flavor well for about 6 months. When cooking just toss a few frozen leaves into your pot to simmer with your other ingredients. They become tender and also very tasty to eat in your dish. Can also be used from frozen state when making a tadka/whole spices in oil topping for some delicious lentil dals. Been freezing them for years like this. Dried and already powdered can be available where Indian spices can be bought. Haven't tried that.
I have never had curry. Almost 55 years old and it is something I want to try. Any advice for a curry newbie on a basic curry?
If you are at a restaurant, try butter chicken, get butter naan, too. If you want to make it yourself just to get an idea if you'll even like it, try a premade bag of curry sauce over rice. Most grocery stores carry them. Massaman or green curries are my favorite. Yellow curries are also fairly mild. I love anything with lentils. Obviously, I am not an expert, just sharing my experiences. Japanese style curry is also a good entry point because it's so mild. Indian curries are amazing and I am kicking myself for avoiding them for 40 years!
I cook a lot of Indian dishes - it's one of my favorite cuisines. I have and use all the individual spices, but it's worth noting that it's handy to have a good curry powder mix and garam masala at hand. When I want something quick and don't want to bother with all the spices, I make a delicious curry using just those two spice blends. I use ghee to saute the ingredients, I always have a container of it on my stove. Heavy cream is a yummy alternative to coconut ... just drizzled on at the last minute. Coriander and mint chutney makes it even better.
This looks great. Thank you. I made a curry one time using curry leaves. The smell of the curry leaves lingered around the house for a week. I’d skip them.
Tip for you Tim or anyone, A wonderful Malay woman told me this 35 years ago, use cows milk ( or vegan option) and a dessert spoon of Peanut Butter per cup.
Thank you
This looks to be a pretty fancy chickpea curry - I’m sure it is delicious. I have always made the West Indian ( Trinidadian ) curry recipe with West Indian curry powder. A note about canned tomatoes -choose the ones from Italy! Also a tip about ginger - freeze it and it will be a doddle to grate !
Yes, about freezing the ginger! I've been making Asian style meals for years, and only just discovered the freeze the ginger trick! Makes it a doddle as you said! 😃
OH man I was at this one street food festival and they had this most amazing Chaan Masala xD It was so refreshing to have a such nicely spiced dish here in central Europe lol
❤
I wish I could be in your kitchen to taste the chickpea curry and the chicken tikka!!!
I live in Silicon Valley, where we have a huge East Indian population and lots of Indian grocers, so I might be able to find those curry leaves in a more reasonable quantity. The hard part is that they don't always label what's in the produce section (I discovered this when trying to find methi).
We love curry. I'll have to try to make it with chick peas. First I want to find curry leaves. I've wanted to try them for a long time.
Question.. I'm a curious. You said to add more of the curry leaves if they are dried, but usually we're told to use less when dried because they are more concentrated. 🤔
I made curry shrimps, chicken. beef, and vegetable curry a lit with always coconut milk. No curry will take good without coconut milk. These dishes are so easy to make.
Glen, I am 100% with you on dry, shredded coconut. I hate the texture, and I don't think it brings enough flavor to make up for the woody cellulose. Coconut milk, on the other hand, is fantastic.
I feel about coconut the same way you do. I do however enjoy a chunk of fresh coconut.
What do curry leaves taste like? What do they bring?
Good morning, sir from Vancouver. I was wondering if you can talk about frozen vs fresh, vs canned/jarred. As I am a huge believer in frozen and canned as a more fresher items. What you think of a video on that....I think it would quash alot of the na-sayers. ...your thoughts.
We make lots of different curries. Here in the US you can get packages of curry leaves at most Indian grocery stores. My husband ordered a curry plant seedling last Fall. It has grown very quickly, so hope to be harvesting leaves soon!
I like chickpea curry a lot and look forward to making your recipe
Generally, bay leaf is an acceptable curry leaf replacement though curry leaf is getting easy to find. Question? You started with 1 pot, but when Julie came home, there were 2?? Second batch? Burned the first one?
Or the second pot could be another recipe all together that you'll see next week...
@@GlenAndFriendsCooking a teaser... 😃
1st time viewer & inexperienced cook, and I have some questions.
How many servings does this make? Can it be frozen?
Completely agree about dried shredded coconut, but I like dishes with coconut milk and I don't mind fresh coconut.
For garlic, I use one of those gimmick choppers that goes up & down & rotates. I don't know what the correct name is. I think it is useless for most things, except garlic where it works really well. After use I rinse it clean under the hot tap & put it to dry, no difficult washing up.
Curious about when you will roll out the information on the long weekend in Quebec/Montreal trip, as you had mentioned you’d let us know in May. I’m eager to join and schedule the time off. Thanks! 😊
Unfortunately it's not going to happen - we got bogged down in insurance costs, and not being a registered tour operator.
@@GlenAndFriendsCookingso sorry to hear that! 😢
8:08 So I guess that is why we never see any Pina Colada variations on After Dark, then, eh?
I would say a combination of the coconut flavour and that the pina colada wasn’t popular until after the target time frame for CAD.
My ex was very allergic to coconut, so he used water or broth in a curry and then added a couple splashes of heavy cream near the end of cooking to get that creaminess. This dish obviously doesn't need the creaminess, but just a suggestion for future curries!
Wow that looks n sounds delicious!! I'm going to try this exact recipe. In 2021, I was searching for curry leaves at stores but didn't find em in Vancouver. I felt what w missed opportunity, till out of curiosity I searched why no curry leaves in Canada. Turns out curry tree (in turn leaves/seeds harvested) may have a pest that can be harmful to the vegetation here. Since then, i stopped actively searching for curry leaves, till I found dried leaves at save on foods, and assumed that must have undergone some kind of sterilizing process. That would be my only caution against fresh leaves. I'm curious to know is something has changed. I can still see the article I'm referring to, but haven't spotted an addendum or new official research on it indicating how to obtain these safely.
That said, thumbs up again to this recipe and the nice info bits.
I know that importing curry leaves from India into the EU and the USA is banned. I can’t find info about Canada, but we probably have the same restrictions. I had assumed that what I was buying here was grown in the US South or even Mexico, in order to fill the gap.
@@GlenAndFriendsCooking oh nice. I noticed in comments section how curry leaves are being grown in Florida as well. Good to know! Thanks Kindly
In Vancouver, I have found bagged curry leaves at East Indian grocery stores all over The Lower Mainland but also at Walmart.
I enjoy using them in curries and rice dishes - wonderfully fragrant.
To finish a dish , I always add chopped fresh cilantro leaves and stem to any curry !
I have an unopened natural hatred of the chickpea is there an other protein I can substitute
If you just stuff everything in the dishwasher the amount of dishes really doesn't matter so much.
Also, look at your recipe. Consolidate ingredients by step. If you're adding onion, carrots, and celery at once, put it in one bowl. If you're adding a can of tomatoes and a teaspoon each of salt and pepper, you can open the can of tomatoes and put the salt and pepper on the tomatoes.
I am wondering if you can make printable versions of the recipes you make. I like to print the recipes to add to my collection.😊
All you have to do is copy / paste from the written version in the description box of every one of our videos.
How many ounces or grams are your cans of chickpeas? They look larger than the 15.5 oz/439 gr cans that I have. Looking forward to seeing the chicken dish you also prepared.
540 mL or 19 Imperial ounces (18 US ounces)
Curry leaf also at Walmart in Toronto, $1.77, this year’s bag vac-sealed in freezer.
I'll gladly take this one 37 seconds ago
Hello! How much turmeric was that, please?
I'm the same with coconut - hate it in baking, love coconut milk.
I make curry twice a week here for the teenagers who adore it..but the one time I put whole coriander seeds in it they lost their minds over all the little bitter balls 😂I have two that taste soap when I use the whole coriander seeds so won’t be doing that again .I do a lot of Rai Nepalese curry so we use pork or chicken in ours with lots of potato and spinach (can’t get mustard greens in our small Ontario city) We do veg curries too but I do prefer it with chicken❤
Yes, hot peppers are from the Americas. The same is true of tomatoes. You can omit both ingredients and there will obviously still be a lot of flavor.
I wonder if this would work in an instant pot to cut the time down?
Absolutely! I always make chickpea curry in the instant pot though I make the Trinidadian version.
lol... having shrimp Korma for dinner tonite
Turmeric is missing in the recipe list. I like to buy it fresh from our California Asia market but have never seen it in such a big limb. I will serve this with Brazilian rice. There are 3 types of curry leaves/trees. Murray’s koenigil (M. koenigil), Micromelum minutum (M. minutim) and Clausena Indica (C. Indica) in the family Rutaceae. they can grow extremely tall but are very slow growing.
Why does the garam masala go in last?
Superstore carries curry leaves at least here in BC
Have you ever made .mossaka
Fresh Curry Leaves... That's a BIG ask. Not easy to get (dry doesn't work at all). Glad to have the recipe, but it's a big challenge due to those leaves.
As I said in the video - not necessary. If you've never had them, you'll never miss them.
@@GlenAndFriendsCooking I have had with them. There is a difference. But can certainly do without them (if without option...).
I see you avoiding that steam once you've put in the green chillies, Wise decision LOL
I tend to at least take out packages of ingredients and make recipes in parts. For example, mixing the dry ingredients and the focusing on the wet ingredients when making a cake. Putting all the spices, opening jars, and putting the tools on the counter, and doing all the chopping before i start cooking on the stove. And so on...
11:56 I was looking away from the screen when I was watching this and I thought to myself "what's that terrifying screaming in the distance??"
I dont have all those ingredients. I cant eat chicoeas, so i would have to feature something else. But the overall flavour of Curry is great.
Could have sworn you've made this before. Probably I'm mixing it up with some other curry you've done
Freeze them rather than dry them, they hold their flavor better
Honestly, canned tomatoes usually taste better than the average tomato grown in my state. The only fresh ones that reliably taste good are the ones sold on farmers markets. The ones from the grocery store are going to be disappointing like 9/10 times, even if they're "local." :(
Tinned food is interesting. Some things work, some things are better, some things transformed.
Tuna, sardines in my view are better. Transformed.
Sweetcorn works. Peas don't - use frozen peas
Beans and chick peas - very good. Sure you can soak pulses etc, but its so much faster.
Coconut milk, agreed. In the uk a lot of Indian restaurants use the powder. I suspect its quicker.
Tinned peaches, apricots I like. Tinned pears I think are better than fresh.
Tinned tomatoes. A staple. I'd also add in Passata.
Tinned meat? Corned beef - yes. Spam? Hmm...
Mushrooms - don't. Please please don't eat tinned mushrooms. Foul.
In Lisbon, in Portugal there is a restaurant that just does tinned foods.
It was a Tuesday...
Experience has taught me to laugh at people that universally stick up their nose at canned ingredients. A lot of farms send produce direct to canneries so a lot of places, even though it's been processed, it can be 'fresher' than the 'fresh' produce at the grocery store.
I notice that you didn’t skin the chick peas.
No fair! You mention chicken tikka masala but you don’t include a recipe or a link.
That's the recipe for next Saturday.
11:36 “Something you do on a day off”? This chickpea dish looks like an addition to a cholent recipe box to be cooked before the start of the Shabbat. Respectfully, W.S.
Even though there are lot of little bowls, it only takes seconds to rinse the remains of ground spices out of a dish. You don't need to scrub them with dish soap and a rag. It's more trouble to put in the dishwasher than do it by hand.
Same, coconut is not food. Coconut milk makes curries delicious. Was fed some rancid shredded coconut as a kid and cannot stand the cell or taste of shredded.
Can't put tomatoes in curry...
So you've never been to india then?
@@GlenAndFriendsCooking Tomatoes are not native to India
I realize that tomatoes aren’t native - so by your logic: There also wouldn’t be Hot peppers or any peppers in Indian cooking. No potatoes either.
Hold the presses - No tea in India either.
naah bro dont add curry leaves in my chola
I don't know why, but I thought Jules didn't like curry. I must be misremembering
Why didn’t he wash the curry leaves first?
I’ve heard it said that traditional British food is rather bland. Which it perplexes me as to why they are crazy about Indian food. Maybe it’s a rebellion against traditional ways. My palate is attuned to southern Italian flavors and as such, Indian food and especially curry flavor clashes with my profile of what I like. I have had it a few times and it makes me think that it’s definitely an acquired taste. I went out with a Chinese woman a few times and she took me to a hot pot type restaurant and she mixed me a dipping sauce bowl from a counter of ingredients and it set off all kinds of alarm bells and made my face redden and she saw and started laughing at my weak western palate. I would have probably enjoyed the food without any dipping sauce but I wanted to put up a front of ruggedness. But I know ahead of time knew I was a wuss at heart.
You go to the trouble of buying half a tree of leaves,
and then use 4 of the smallest leaves on it for the recipe...
Couldn't you at least use a dozen of big leaves?
They won't kill you...
Just askin.
I used all I needed for the flavour I wanted in this dish - the leaves were then used in a half dozen other recipes before I hung them to dry so I can use them over the next year of cooking.