Chickpea Curry Recipe | Coconut Chickpea Curry

Whereas chickpeas made in a curried approach is hottest within the northern a part of India, this one here’s a South Indian fashion Chickpea Curry Recipe. A extremely protein laden dish, this Coconut Chickpea Curry is a spicy and tremendous scrumptious curry preparation made with wholesome white chickpeas, daring spices and aromatic coconut. That is even vegan. Additionally, don’t get intimidated with the lengthy listing of elements. In case you comply with the recipe properly, making this curry isn’t that troublesome.

chickpea curry with a coriander sprig on top, in a black bowl on a blue wooden tray.

About Chickpea Curry

In my private assortment of recipes, I’ve fairly a couple of styles of the Chickpea Curry which I make recurrently at house.

My all-time favourite is that this strong and flavorsome one, the genuine Punjabi Chana Masala. This recipe has a superb steadiness of spiciness and tanginess, which reinforces the general flavors too. It is rather like the Chickpea Curry you get on the streets of Delhi and Punjab.

Nonetheless, the Coconut Chickpea Curry recipe that I’ve right here on this put up is a South Indian model. So, the actual style comes from the coconut and entire spices which might be used on this specific variation of the dish.

The distinct style of coconut is sort of dominant on this South Indian variant. Additionally, there’s a delicate sweetness on this preparation, and it isn’t bitter or tangy.

Mainly, on this Chickpea Curry recipe, all generally used elements of South Indian cooking are added. The grated coconut being one of many fundamental elements which simply makes the dish superior.

You too can experiment and make the identical recipe with black chickpeas, inexperienced peas or cauliflower or potato as properly.  

The masala paste of the Punjabi or North Indian fashion Chickpea Curry makes use of onions, tomatoes, spices, dried pomegranate seeds or dried mango powder. This additionally imparts the specified spiciness spicy and sourness within the curry.

Together with these elements, garam masala powder or chana masala powder can also be major on this typical approach of making ready the dish.

However on this Coconut Chickpea Curry Recipe from South India, I add 2 mildly sizzling dried purple chilies for a lesser spicy model at occasions.

On another events, I add 4 dried purple chilies to extend the fieriness. So, you’ll be able to differ the amount of purple chilies as per your style, spice choice and the standard of purple chilies.

Dried Chickpeas or Canned Chickpeas

I at all times use dried chickpeas when making any recipe with it. Soaking dried chickpeas after which cooking them is a further prep work that you should do. However my recipe works nice with canned chickpeas too.

The coconut and spices curry base is so flavorful, that when you add water, merely add the canned chickpeas (after draining the liquids and rinsing). Combine and stir to mix and simmer for some minutes.

To make Chickpea Coconut Curry with canned chickpeas, add 3 cups of the canned chickpeas. Keep in mind to empty all of the liquids from the canned chickpeas and completely rinse the chickpeas a couple of occasions in water, earlier than you add them to the curry base.

Step-by-Step Information

The way to make Chickpea Curry

Stress Cook dinner Chickpeas

1. First, rinse 1 cup dried white chickpeas for a few occasions in water. Then, soak the chickpeas in 3 cups water in a single day or for 8 to 9 hours. Under is a photograph of the soaked chickpeas.

Tip: When you’ve got forgotten to soak the chickpeas, soak them in sizzling water for two hours.

soaking dried white chickpeas in water for chickpea curry recipe.

2. Drain the water. Rinse the chickpeas once more a few occasions.

rinsing soaked chickpeas for chickpea curry recipe.

3. Once more drain all the water and add the soaked chickpeas in a 3 litre stovetop stress cooker. Add ½ teaspoon salt.

In case you should not have a stovetop stress cooker, prepare dinner chickpeas in a pot or pan overlaying them with 3.5 to 4 cups of water. Or decide to prepare dinner them within the On the spot Pot including 3 cups of water.

drained chickpeas added with salt in a pressure cooker for chickpea curry recipe.

5. Add 3 cups water.

water added to chickpeas in pressure cooker.

6. Stir to combine. Cowl tightly with the stress cooker’s lid. Stress prepare dinner the chickpeas for about 20 to 22 minutes or 18 to twenty whistles on medium to excessive warmth. The chickpeas must be utterly cooked and have a melt-in-mouth consistency.

Be aware: If cooking chickpeas in a pot, add about 3.5 to 4 cups water with salt to the chickpeas. Cowl and prepare dinner the chickpeas until softened.

pressure cooked chickpeas in a ladle.

Make Chickpea Curry Base

7. Whereas the chickpeas are cooking, put together the curry base. Collect the spices listed beneath:

  • ½ tablespoon fennel seeds
  • ½ tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 4 to five black peppercorns
  • 2 inexperienced cardamoms
  • 2 to three cloves
  • 1 black cardamom
  • 1 inch cinnamon
  • 2 dried purple chilies (gentle to medium sizzling), seeds eliminated
  • 1 small piece stone flower (dagad phool), optionally available

For a spicy style, add about 3 to 4 dried purple chilies. The quantity of purple chilies to be added will depend on the warmth quotient within the chilies.

So, if you happen to use purple chilies which have a excessive warmth quotient, then simply 1 or 2 dried purple chilies can be tremendous.

spices in a steel plate to make chickpea curry.

8. You might want to toast or roast the spices first. In a frying pan or skillet, dry roast all of the spices stirring typically on low warmth until they grow to be aromatic – taking care that you don’t burn them.

dry roasting spices in a pan.

9. Subsequent, add ½ cup tightly packed grated recent coconut and proceed to roast.

Don’t worry if you happen to should not have recent coconut. As an alternative add about ⅓ cup of unsweetened desiccated or shredded coconut.

grated fresh coconut added to spices in the pan.

10. Stir constantly whereas roasting the coconut, so that there’s uniform browning.

stirring the coconut while toasting or roasting.

11. Roast until the coconut turns into golden. Take away the pan from warmth and permit this combination to chill.

roasting coconut till golden.

12. As soon as the coconut-spice combination is cooled, add it to a high-speed blender or a mixer-grinder jar.

Additionally keep in mind to take away the husk from the black cardamom and simply add its seeds within the blender or grinder.

cooled coconut-spice mixture added to a wet grinder jar.

13. Add about ⅔ to ¾ cup water and grind to a tremendous and easy paste. Make sure that the curry paste isn’t gritty or has tremendous chunks of the spices or coconut. Put aside.

roasted coconut-spice mixture ground to a smooth paste with some water.

Make Coconut Chickpea Curry

14. Warmth 3 tablespoons oil in a pan. Holding warmth to a low, add ½ teaspoon mustard seeds and permit them to crackle.

mustard seeds added to hot oil in pan.

16. Then, add 1 tej patta (Indian bay leaf) and stir.

tej patta added to the pan.

17. Add ⅓ cup finely chopped onions.

chopped onions added in the pan.

18. Stir and sauté until the onions flip translucent and soften on low to medium warmth.

sautéing onions till translucent.

19. Add the beneath listed elements:

  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder (floor turmeric)
  • 1 pinch of asafoetida (hing)
  • 10 to 12 curry leaves
ginger-garlic paste, turmeric powder, asafoetida and curry leaves added to onions.

20. Stir and sauté on low warmth for a couple of seconds or till the uncooked aroma of ginger-garlic goes away.

sautéing onion mixture.

21. Add ½ cup chopped tomatoes.

chopped tomatoes added in the pan.

22. Sauté on low to medium warmth for about 2 to three minutes or until the tomatoes soften.

sautéing onion-tomato mixture till tomatoes soften.

23. Add the ready curry paste.

prepared masala paste added to the onion-tomato mixture.

24. Stir very properly to mix with the remainder of the sautéed elements.

masala paste mixed well with the onion-tomato mixture.

25. Then, add the drained and cooked chickpeas.

drained, cooked chickpeas added in the pan.

26. Stir properly once more and sauté for a minute.

sautéing chickpeas mixture.

27. Now, add 1 cup water and 1 or 2 slit inexperienced chilies.

reserved stock and slit green chilies added in the pan.

28. Season with salt as required. Combine once more.

adding salt in the chickpea curry.

29. First deliver to a boil on medium warmth and later simmer the curry on low to medium warmth for 10 to fifteen minutes; or until the curry thickens a bit and also you see some oil floating on high.

Mash a couple of chickpeas with the again of the spoon to thicken the curry. Verify the seasonings and add extra salt as per your style. Add extra water, if wanted relying on the consistency you favor.

simmering chickpea curry.

30. Lastly, change off the warmth and add 2 tablespoons chopped coriander leaves (cilantro). Stir properly.

chopped coriander leaves added to chickpea curry.

31. Serve Chickpea Curry sizzling with Indian breads like poori, naan, tandoori roti, bhatura, aloo paratha, bread, jeera rice or steamed rice accompanied with lemon wedges and onion slices.

chickpea curry in black bowl on a blue wooden tray.

Skilled Suggestions

  1. Chickpea High quality: Keep in mind to at all times use recent dried white chickpeas and those that are of their shelf interval. In case you use aged chickpeas, it’ll take extra time to prepare dinner and the dish is not going to even style good.
  2. Swapping with Canned Chickpeas: In case you may have canned chickpeas at house over dried chickpeas, you can also make the dish with it as properly. Chances are you’ll use about 3 cups canned chickpeas in that case.
  3. Cooking Chickpeas in a pan: In case you plan to prepare dinner the chickpeas in a pot, add about 3.5 to 4 cups water and salt to the chickpeas. Then, cowl and prepare dinner until the chickpeas soften.
  4. Spiciness: Make the curry much less or extra spicy by including much less or extra dried purple chilies. The amount may even depend upon the spice and warmth quotient of the chilies.
  5. Fat: You should utilize ghee rather than oil to prepare dinner this recipe. On this case, it is not going to be vegan. The recipe can also be attainable with black chickpeas as an alternative of white chickpeas. You too can add make the identical curry cauliflower, potatoes or inexperienced peas.
  6. Leftovers: The leftover curry may be refrigerated for 1 to 2 days. Nonetheless, I like to recommend you devour it the identical day to keep away from any digestion-related points. Earlier than serving the refrigerated curry, gently reheat it in a pan. If the curry has grow to be too thick, add some water to dilute the consistency a bit after which reheat.

FAQs

Can I make this recipe with out dry roasting the spices for the coconut curry base?

Chances are you’ll attempt. However I recommend you do as a curry base ready with freshly toasted/roasted and floor spices imparts a distinct and distinctive taste within the dish as in comparison with the one made with pre-ground spices.

How can I retailer the leftover curry?

This Coconut Chickpea Curry will keep good within the fridge for about 1 to 2 days.Simply make certain to reheat it correctly earlier than serving.

I wish to use canned chickpeas to make this recipe. How do I’m going about it?

Since canned chickpeas are pre-cooked, you simply have to organize the bottom curry. When you make it, add the canned chickpeas in it and let the curry simmer for a some minutes or till it’s barely thickened or reached the specified consistency.

Can I put together this curry in ghee?

Sure, you’ll be able to definitely put together the curry in ghee. Be aware, then it gained’t be anymore vegan.

Extra Distinctive Chickpea Recipes To Attempt!

Please make sure you charge the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

chickpea curry with a coriander sprig on top, in a black bowl on a blue wooden tray.

Chickpea Curry Recipe | Coconut Chickpea Curry

A extremely protein laden dish, this vegan Chickpea Curry is a spicy and tremendous scrumptious curry preparation made with wholesome white chickpeas, daring spices and aromatic coconut. Serve the Coconut Chickpea Curry over a bowl of sizzling steamed rice for a comforting meal.

4.78 from 44 votes

Prep Time 9 hrs

Cook dinner Time 30 minutes

Whole Time 9 hrs 30 minutes

For soaking & stress cooking chickpeas

For toasting or roasting spices

Different elements to make curry

Cooking chickpeas

  • First rinse the dried chickpeas for a few occasions in water. Then soak the chickpeas in 3 cups of water in a single day or for 8 to 9 hours.

  • Drain the water. Rinse the chickpeas once more for a few occasions.

  • Once more drain all of the water and add the soaked chickpeas in a 3 litre stovetop stress cooker.

  • Add ½ teaspoon salt and three cups water. Stir to combine.

  • Stress prepare dinner the chickpeas for 20 to 22 minutes or 18 to twenty whistles on medium to excessive warmth.

  • If cooking chickpeas in a pot, then add about 3.5 to 4 cups water and salt to the chickpeas. Cowl and prepare dinner the chickpeas until they softened.

Making curry paste

  • When the chickpeas are cooking, you’ll be able to roast or toast the spices. Collect all of the spices you’ll need and set them apart.

  • In a pan or skillet, on a low warmth dry roast the spices besides coconut – listed below the “toasting or roasting the spices” heading above, until they grow to be aromatic. Take care to not burn them, so roast them on low warmth and stir typically.Keep in mind to roast all spices besides coconut.
  • As soon as the spices odor aromatic, add the recent grated coconut to the spices and start to roast or toast on low warmth.Be aware you possibly can use both recent grated coconut or frozen shredded coconut and even ⅓ cup of unsweetened shredded or desiccated coconut.
  • Stir constantly whereas roasting the coconut, so that there’s uniform and even cooking.

  • Roast until the coconut grow to be golden. Take away the pan from the stovetop permit the this combination to chill at room temperature.

  • As soon as the coconut-spice combination is cooled, add them to a high-speed blender or mixer-grinder. Make an observation to take away the husks from the black cardamom and simply add its seeds within the blender or grinder.
  • Add ⅔ to ¾ cup water and grind to a easy and tremendous consistency ensuring the curry paste doesn’t have any small chunks or bits of the spices and coconut.

Making chickpea curry

  • Warmth 3 tablespoons oil in a pan. Hold warmth to a low or medium-low.

  • Add the mustard seeds and permit them to crackle. Then add tejpatta and stir.

  • Subsequent add the finely chopped onions. Stir and sauté on low to medium warmth until the onions flip translucent and soften.

  • Add ginger-garlic paste, turmeric energy, asafoetida and curry leaves.

  • Stir and sauté for a couple of seconds on low warmth until the uncooked aroma of ginger-garlic goes away.

  • Add the chopped tomatoes. Sauté on a low to medium warmth, for about 2 to three minutes until the tomatoes soften.

  • Add the bottom coconut and spices curry paste. Stir very properly to mix.

  • Then add the drained and cooked chickpeas. Stir once more properly and saute for a minute.

  • Now add 1 cup of water and 1 or 2 slit inexperienced chilies.

  • Season with salt as required.

  • Give a boil first after which simmer the curry for 10 to fifteen minutes on a low to medium warmth or until the gravy thickens a bit and also you see some oil floating on high. 

  • Mash a couple of chickpeas with the edges of the spoon to thicken the gravy. Verify the seasonings and add extra salt if you happen to desire.

  • Change off the warmth. Lastly add chopped coriander leaves. Stir properly.

  • Serve Chickpea Curry sizzling with chapati, poori, bread or steamed rice accompanied with lemon wedges and skinny onion slices or a facet of vegetable salad.

Ingredient Notes & Substitutions

  • Dried Chickpeas: Use 3 cups of canned chickpeas.
  • Stone flower: Will be skipped.
  • Asafoetida: Non-compulsory ingredient and may be omitted. 
  • Recent Coconut: Swap with ⅓ cup of unsweetened shredded coconut or could make the curry paste with frozen shredded coconut. 
  • Curry leaves: Offers lots of taste to the curry, so don’t omit it from the recipe. You would additionally add dried curry leaves as an alternative. 
  • Black mustard seeds: Swap with small yellow mustard seeds. 
  • Dry purple chillies: Add chillies that are much less spicy or medium-spicy. You would additionally use the Indian number of Kashmiri purple chillies. If out of purple chillies, add ½ teaspoon purple chilli powder or cayenne pepper or paprika whenever you add turmeric powder to the softened onions. 

Recipe Notes

  1. When you’ve got forgotten to soak chickpeas, soak them in sizzling water for two hours. 
  2. For a much less spicy curry, add just one purple chilli or half of 1 chilli.
  3. Since coconut is likely one of the necessary ingredient within the recipe, make certain it’s recent and never rancid. The coconut ought to have a light candy style.
  4. You may prepare dinner chickpeas in an On the spot Pot or in a pan on the stovetop including water as wanted. 
  5. If utilizing canned chickpeas, add them whenever you add water to the curry paste. Simmer for some minutes till the curry thickens a bit and the chickpeas take in the flavour of the curry.
  6. Leftovers may be refrigerated for 1 to 2 days. 
  7. For a gluten-free curry, don’t add asafoetida (hing). 

Diet Info

Chickpea Curry Recipe | Coconut Chickpea Curry

Quantity Per Serving

Energy 343 Energy from Fats 162

% Every day Worth*

Fats 18g28%

Saturated Fats 4g25%

Polyunsaturated Fats 2g

Monounsaturated Fats 10g

Sodium 650mg28%

Potassium 612mg17%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 8g9%

Protein 11g22%

Vitamin A 377IU8%

Vitamin B1 (Thiamine) 0.3mg20%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 30mg150%

Vitamin B6 0.3mg15%

Vitamin C 58mg70%

Vitamin E 5mg33%

Vitamin Ok 8µg8%

Calcium 114mg11%

Vitamin B9 (Folate) 581µg145%

Iron 5mg28%

Magnesium 83mg21%

Phosphorus 223mg22%

Zinc 2mg13%

* P.c Every day Values are primarily based on a 2000 calorie weight loss program.

Like what you see?

Keep updated with new recipes and concepts.

This Chickpea Curry recipe from the weblog archives, first revealed in July 2013 has been republished and up to date on December 2022.

Source

Leave a Reply

Your email address will not be published. Required fields are marked *