Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Madras Curry

You all already know that I am a huge fan of curry and chickpeas if you have been following my blog for some time. Chickpeas are so amazing in curry or any Indian style dishes. They are also great in soup. They are healthy and so easy to cook with. This curry dish is comforting and vegetarian. I have been really enjoying vegetarian dishes lately. I just realized that I don't have to eat meat for dinner everyday. So I've been cooking without meat 3-4 times a week and it's been great. This hearty curry has all my favorite stuff, chickpeas, green peas, potatoes, and all my favorite Indian spices. It was fantastic with a kick.

Madras Curry

Ingredients:

1 tablespoon oil
1-2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
2 tablespoon curry powder
2 cans chickpeas, drained
1 large potatoes, peeled and diced small
1/2-1 cup frozen peas
1 can diced tomatoes
4 tablespoons Patak's Madras Curry Paste (found at Asian sauce aisle)
3 tablespoons plain yogurt (optional)
1 1/2 cups water
salt and pepper to taste
1/2 cup fresh chopped cilantro leaves

Directions:

In a large pot, heat oil over medium high heat. Add the cumin seeds, coriander seeds, and curry powder to the pot and stir frequently until the spices blacken slightly. Add the chickpeas, diced potatoes, and peas to the pot and cook for about 3-5 minutes, stirring occasionally with a wooden spoon.

Add the tomatoes with the juice, curry paste, and plain yogurt (if you desire) and stir well with the vegetables and spices. Stir in the cilantro leaves and cook for about 2 minutes. Add the water and bring it to boil. When the water boils, reduce the heat to simmer and add salt and pepper to taste. Let it simmer about 12-15 minutes or until the potatoes are cooked and the curry has thickened to your desired consistency. 

Serve with rice.

Oven Baked Samosas

I love samosas. The first time I tried it was when my husband brought some home from work a couple of months ago. And oh boy, I immediately fell in love with them. The aroma of curry and other spices is just amazing to me. I love the flavors of potatoes and coriander seeds combined together, too. I was thinking of a "healthier" way to enjoy delicious samosas. And yes, I know, baked ones aren't as good as the fried ones, I'll admit. But these baked ones satisfied my samosa cravings last night. I ate these for dinner last night and still lost some weight overnight so I was glad. These are absolutely delicious and I thought the pie crust went quite well with the potato filling.

Oven Baked Samosas

To view the recipe, please click HERE

(You'll be directed to Rachel Ray Show website)

I did make some changes, like I do with most recipes I come across. I added more salt, pepper, curry powder, cumin, and coriander seeds. If you enjoy Indian spices as much as I do, don't be afraid to add a little extra.

I skipped the sauce but I am sure it's tasty. I had mine with sweet chili sauce. I'd love to learn how to make red chutney. But I just didn't have a good looking recipe on hand. Maybe next time.

Enjoy!

Oven Baked Samosas

I love samosas. The first time I tried it was when my husband brought some home from work a couple of months ago. And oh boy, I immediately fell in love with them. The aroma of curry and other spices is just amazing to me. I love the flavors of potatoes and coriander seeds combined together, too. I was thinking of a "healthier" way to enjoy delicious samosas. And yes, I know, baked ones aren't as good as the fried ones, I'll admit. But these baked ones satisfied my samosa cravings last night. I ate these for dinner last night and still lost some weight overnight so I was glad. These are absolutely delicious and I thought the pie crust went quite well with the potato filling.

Oven Baked Samosas

To view the recipe, please click HERE

(You'll be directed to Rachel Ray Show website)

I did make some changes, like I do with most recipes I come across. I added more salt, pepper, curry powder, cumin, and coriander seeds. If you enjoy Indian spices as much as I do, don't be afraid to add a little extra.

I skipped the sauce but I am sure it's tasty. I had mine with sweet chili sauce. I'd love to learn how to make red chutney. But I just didn't have a good looking recipe on hand. Maybe next time.

Enjoy!

Oven Baked Samosas

I love samosas. The first time I tried it was when my husband brought some home from work a couple of months ago. And oh boy, I immediately fell in love with them. The aroma of curry and other spices is just amazing to me. I love the flavors of potatoes and coriander seeds combined together, too. I was thinking of a "healthier" way to enjoy delicious samosas. And yes, I know, baked ones aren't as good as the fried ones, I'll admit. But these baked ones satisfied my samosa cravings last night. I ate these for dinner last night and still lost some weight overnight so I was glad. These are absolutely delicious and I thought the pie crust went quite well with the potato filling.

Oven Baked Samosas

To view the recipe, please click HERE

(You'll be directed to Rachel Ray Show website)

I did make some changes, like I do with most recipes I come across. I added more salt, pepper, curry powder, cumin, and coriander seeds. If you enjoy Indian spices as much as I do, don't be afraid to add a little extra.

I skipped the sauce but I am sure it's tasty. I had mine with sweet chili sauce. I'd love to learn how to make red chutney. But I just didn't have a good looking recipe on hand. Maybe next time.

Enjoy!

Curried Chickpeas and Potatoes

Oh how I adore curry... If I had to choose one thing (other than Korean food) to eat for the rest of my life, I'd choose curry. Any kind of curry. Tonight, I was craving some Indian style curry, with chickpeas and Indian spices such as coriander and cumin seeds. I came up with this healthy curry recipe and it was a hit! Seriously, I could eat this everyday. I've been doing so well with my diet this week. I've already lost about 4 lbs in the past 5 days. I'm so happy. This calorie counting this really works, well with exercising regularly, of course! :)

Curried Chickpeas and Potatoes

Ingredients:

3 red potatoes, diced + 1 tablespoon olive oil
1 1/2 tablespoons olive oil
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon (or less) cayenne
1/2 teaspoon (or less) crushed red pepper
2-3 teaspoons curry powder
2 cans chickpeas, drained
1 cup peas
1/2 - 1 cup fresh cilantro leaves, chopped
1 cup crushed tomatoes
Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees. Spray a baking sheet with a cooking spray and place the potatoes. Drizzle the 1 tablespoon of olive oil on the potatoes and sprinkle a pinch of salt and toss with your hand until the potatoes are well coated in the olive oil. Bake for about 30-35 minutes, or until the potatoes are softened.

In a large saute pan, heat the oil over medium high heat. When the oil is hot, add the coriander seeds, cumin seeds, ground coriander, ground cumin, cayenne, crushed red pepper, and curry powder and stir constantly until all the spices are absorbed in the oil. Reduce the heat to low and stir frequently until the spices start to blacken, about 2-3 minutes. Add the chickpeas and peas and stir until they are coated in the spices, about 2 minutes. Add the roasted potatoes and the cilantro leaves and stir well. Add the crushed tomatoes and stir well. Cook for about 3-5 more minutes or until the sauce is thickened.

Serve with about 1 cup of cooked rice.

Curried Chickpeas and Potatoes

Oh how I adore curry... If I had to choose one thing (other than Korean food) to eat for the rest of my life, I'd choose curry. Any kind of curry. Tonight, I was craving some Indian style curry, with chickpeas and Indian spices such as coriander and cumin seeds. I came up with this healthy curry recipe and it was a hit! Seriously, I could eat this everyday. I've been doing so well with my diet this week. I've already lost about 4 lbs in the past 5 days. I'm so happy. This calorie counting this really works, well with exercising regularly, of course! :)

Curried Chickpeas and Potatoes

Ingredients:

3 red potatoes, diced + 1 tablespoon olive oil
1 1/2 tablespoons olive oil
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon (or less) cayenne
1/2 teaspoon (or less) crushed red pepper
2-3 teaspoons curry powder
2 cans chickpeas, drained
1 cup peas
1/2 - 1 cup fresh cilantro leaves, chopped
1 cup crushed tomatoes
Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees. Spray a baking sheet with a cooking spray and place the potatoes. Drizzle the 1 tablespoon of olive oil on the potatoes and sprinkle a pinch of salt and toss with your hand until the potatoes are well coated in the olive oil. Bake for about 30-35 minutes, or until the potatoes are softened.

In a large saute pan, heat the oil over medium high heat. When the oil is hot, add the coriander seeds, cumin seeds, ground coriander, ground cumin, cayenne, crushed red pepper, and curry powder and stir constantly until all the spices are absorbed in the oil. Reduce the heat to low and stir frequently until the spices start to blacken, about 2-3 minutes. Add the chickpeas and peas and stir until they are coated in the spices, about 2 minutes. Add the roasted potatoes and the cilantro leaves and stir well. Add the crushed tomatoes and stir well. Cook for about 3-5 more minutes or until the sauce is thickened.

Serve with about 1 cup of cooked rice.

Curried Chickpeas and Potatoes

Oh how I adore curry... If I had to choose one thing (other than Korean food) to eat for the rest of my life, I'd choose curry. Any kind of curry. Tonight, I was craving some Indian style curry, with chickpeas and Indian spices such as coriander and cumin seeds. I came up with this healthy curry recipe and it was a hit! Seriously, I could eat this everyday. I've been doing so well with my diet this week. I've already lost about 4 lbs in the past 5 days. I'm so happy. This calorie counting this really works, well with exercising regularly, of course! :)

Curried Chickpeas and Potatoes

Ingredients:

3 red potatoes, diced + 1 tablespoon olive oil
1 1/2 tablespoons olive oil
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon (or less) cayenne
1/2 teaspoon (or less) crushed red pepper
2-3 teaspoons curry powder
2 cans chickpeas, drained
1 cup peas
1/2 - 1 cup fresh cilantro leaves, chopped
1 cup crushed tomatoes
Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees. Spray a baking sheet with a cooking spray and place the potatoes. Drizzle the 1 tablespoon of olive oil on the potatoes and sprinkle a pinch of salt and toss with your hand until the potatoes are well coated in the olive oil. Bake for about 30-35 minutes, or until the potatoes are softened.

In a large saute pan, heat the oil over medium high heat. When the oil is hot, add the coriander seeds, cumin seeds, ground coriander, ground cumin, cayenne, crushed red pepper, and curry powder and stir constantly until all the spices are absorbed in the oil. Reduce the heat to low and stir frequently until the spices start to blacken, about 2-3 minutes. Add the chickpeas and peas and stir until they are coated in the spices, about 2 minutes. Add the roasted potatoes and the cilantro leaves and stir well. Add the crushed tomatoes and stir well. Cook for about 3-5 more minutes or until the sauce is thickened.

Serve with about 1 cup of cooked rice.

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.

Indian Style Rice w/ Chickpea & Award

I've been making this rice since I learned how to make it at my husband's co-worker's house about a month ago. Now I have my own recipe for it. I love the flavors of Indian food. Coriander and cumin are two of my favorite seasonings. This rice is extremely easy to fix. I make it for lunch quite often when I don't know what to eat or when I want something flavorful and yummy. I discovered chickpeas recently and love it. I usually don't like beans but I love chickpeas. But if you don't have chickpeas on hand, you can omit it.

Indian Style Rice w/ Chickpea

Printable Recipe

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped (optional)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 can chickpeas, drained
1 cup frozen peas
1 1/2 cups Basmatic or Jasmine rice
3 cups water
salt and pepper to taste

Directions:

In a large pot (I use a non-stick pot), heat oil over medium-high heat and add the onions and stir until they are softened. Add coriander and cumin seeds and stir until the seeds have blackened, about 3 minutes. Add the remaining seasonsing, ground coriander and cumin, chili powder, and curry powder and stir until all the seasonings are mixed well, about 1-2 minutes. Add the chickpeas and frozen peas and stir to coat them in the seasonings.

Add the rice into the seasoning and onion mixture and stir well to coat the rice with the seasonings, about 2 minutes. Pour the water into the pot and reduce the heat to medium. Let the rice cook, about 10-15 minutes. Stir the rice before serving.

Enjoy!

 

Spicie Foodie and Simple Recipes awarded me with this Happy 101 award. Thank you very much. I love blogging and I'm so glad to be able to get to know all of you through these food blogs. I love and finding new recipes on your blogs as well! Thank you.