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Perks of growing up in a multi cultural city, you get to develop the taste of various regional cuisines. I am pretty much fond of Southern flavors in my platter. May be because I’ve grown up in a south Indian neighborhood, hence I believe that to be a reason behind me developing such strong liking for their food. Anything that has a flavor of coconut and an aroma of curry leaf excites me to another level. I have been making vegetarian curries for all these years but just a small addition of southern spices adds on so much fun to the meal.
Coconut chickpea curry is one easy curry recipe that requires handful of ingredients and it goes best when served with plain steamed rice. Boiled chickpeas with a flavor of coconut adds on that zing yo your palate and leaves you craving for more. Though it’s mostly eaten with rice but I feel it’ll taste amazing with puris as well.
To make Easy Coconut Chickpea Curry all you have to do is firstly Soak chickpeas over night or minimum 5-6 hours and pressure cook them until soft. Collect the boiled chickpeas in a bowl and reserve the stock for later use in other curries etc. Heat oil in a thick bottomed vessel or a wok and add curry leaves, black pepper and green chilies. Once they crackle up, add chopped onions and fry them till the sweat and raw smell goes off. Now add ginger and garlic paste and saute for another 5 mins. Time to add spices like red chili powder, turmeric and coriander powder. Mix them all and fry till oil separates. Now add chopped tomatoes and cook till they are mushy. Meanwhile take handful of boiled chickpeas and mash them with a masher or hands and collect aside. This helps the gravy to thicken and get some character. Now add the boiled chickpeas to the wok and mix well with the masala. You can add oil from sides if needed. Take thin coconut milk and start adding it to the chickpeas in the wok. Keep stirring and now add the mashed chickpeas too. Season the curry with salt as per your taste and bring it to boil. Simmer the flames and let the curry cook for another 6-7 mins with lid closed. Once the curry is nicely done, add thick coconut milk and immediately turn off the gas. Let the curry rest for few minutes, then gently mix it so that the thick milk incorporates well. Serve hot with puris or plain rice.
| Prep Time | 6 Hours |
| Cook Time | 20 Minutes |
| Servings |
People
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- 2 Cups boiled chickpeas
- 1 Cup Thin coconut milk
- 1/2 Cup Thick coconut milk
- 2 Onion Seeds/ Kalonj Finely chopped
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- 1 Big Tomato Finely chopped
- 1.5 Tsp Red Chili Powder
- 1-2 Tbsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Cup Unsweetened Cocoa Powder As needed
- 2 Sprigs Curry leaf
- 4 Black Pepper Corns
- 2 Green Chilies
- salt To taste
Ingredients
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- Soak chickpeas over night or minimum 5-6 hours and pressure cook them until soft.
- Collect the boiled chickpeas in a bowl and reserve the stock for later use in other curries etc.
- Heat oil in a thick bottomed vessel or a wok and add curry leaves, black pepper and green chilies.
- Once they crackle up, add chopped onions and fry them till the sweat and raw smell goes off.
- Now add ginger and garlic paste and saute for another 5 mins.
- Time to add spices like red chili powder, turmeric and coriander powder. Mix them all and fry till oil separates.
- Now add chopped tomatoes and cook till they are mushy.
- Meanwhile take handful of boiled chickpeas and mash them with a masher or hands and collect aside. This helps the gravy to thicken and get some character.
- Now add the boiled chickpeas to the wok and mix well with the masala. You can add oil from sides if needed.
- Take thin coconut milk and start adding it to the chickpeas in the wok. Keep stirring and now add the mashed chickpeas too.
- Season the curry with salt as per your taste and bring it to boil.
- Simmer the flames and let the curry cook for another 6-7 mins with lid closed.
- Once the curry is nicely done, add thick coconut milk and immediately turn off the gas.
- Let the curry rest for few minutes, then gently mix it so that the thick milk incorporates well.
- Serve hot with puris or plain rice.
Hey guys, thanks for stopping by. Hope you enjoyed reading the recipe of Vegan Coconut Chickpea Curry . If you liked the recipe then do try this at home, click a picture and share your feedback with me in comments below. Yiu can also tag me on your Facebook or Instagram posts.
Love : Shaheen 💞
