The best chickpea curry recipes - 5 recipes
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Ingredients
- 4 slices of bread
- 4 slices of ham
- 6 cherry tomatoes
- Mozzarella cheese
- Flour
- Egg yolk
- Breadcrumbs
Method
- Preheat the oven to 350°F.
- On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
- Add one slice of ham, cherry tomatoes, and mozzarella cheese.
- Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
- Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
- Repeat this step with the other slices of bread.
- Refrigerate.
- Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
- Bake for 15 minutes.
- Serve alone or with dipping sauces of your choice.
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This is a recipe from Clean Eating Magazine
- 2 small cartons or cans coconut milk
- 1 large onion and 1 carrot, chopped
- 2 garlic cloves, minced
- 1 knob ginger, peeled and grated
- 1 large sweet potato, peeled and chopped
- 1 to 2 tbsp Thai yellow curry paste
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- 1 tbsp ground turmeric
- 1 tsp unrefined sea salt
- 1 tbsp coconut oil
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- 1 sweet red bell pepper, seeded, deveined, chopped
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Soak peas overnight and pressure cook for 40 min
- Chick pea-1/2 cup
- Tomato- 4 big
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- Chole masala-1 t1/2 tsp
- Coriander leaves- garnish
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Chicken Red Curry with Coconut Milk
By Grandsunset
Stir fry chicken and onions in 1 T peanut oil
- 1 lb chicken breast thinly sliced
- 1 sweet onion thinly sliced
- 1 T peanut oil
- 1 can coconut milk
- 1 T fish sauce
- 1 T lime juice
- 1/4 C red curry paste
Rajasthani gatta Curry
By Priyanka
THis is a lightweight dip for breads
- Coriander Powder-1Tablespoons
- Yoghurt- 1/2Cup
- Water As Needed
- Oi-l 1Teaspoons
- Salt To Taste
- Turmeric Powder- 1/2Teaspoons
- Red Chilli Powder- 1 1/2Teaspoons
- Hing (asafoetida-)- Pinch
- Coriander Seeds- 1Teaspoons
- Besan Atta (chickpea Flour)- 1Cup
- Mustard Seeds- 1/4Teaspoons
- Cumin Seeds- 1/4Teaspoons
- Oil For Deep Frying
- Coriander Leaves For Garnishing- 1Tablespoons
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Chickpea 'n coconut curry
By Makiko Murakami
Mix everything together in a saucepan
- 16 oz (2 cups) cooked chickpeas
- 1 can unsweetened coconut milk
- 1 ripe, medium tomato, chopped
- 1 medium carrot, diced
- 2 tsp turmeric
- big pinch cinnamon
- pinch ground cloves
- 2 garlic cloves, crushed
- Read more: http://www.homemade-baby-food-recipes.com/chickpeas-baby-food.html#ixzz2sxyvnvLZ
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