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Easy Coconut Chickpea Curry (Vegan)
Course main course
Cuisine indian
Prep Time
6 Hours
Cook Time 20 Minutes
Servings
People
Course main course
Cuisine indian
Prep Time 6 Hours
Cook Time 20 Minutes
Servings
People
Instructions
  1. Soak chickpeas over night or minimum 5-6 hours and pressure cook them until soft.
  2. Collect the boiled chickpeas in a bowl and reserve the stock for later use in other curries etc.
  3. Heat oil in a thick bottomed vessel or a wok and add curry leaves, black pepper and green chilies.
  4. Once they crackle up, add chopped onions and fry them till the sweat and raw smell goes off.
  5. Now add ginger and garlic paste and saute for another 5 mins.
  6. Time to add spices like red chili powder, turmeric and coriander powder. Mix them all and fry till oil separates.
  7. Now add chopped tomatoes and cook till they are mushy.
  8. 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.
  9. Now add the boiled chickpeas to the wok and mix well with the masala. You can add oil from sides if needed.
  10. Take thin coconut milk and start adding it to the chickpeas in the wok. Keep stirring and now add the mashed chickpeas too.
  11. Season the curry with salt as per your taste and bring it to boil.
  12. Simmer the flames and let the curry cook for another 6-7 mins with lid closed.
  13. Once the curry is nicely done, add thick coconut milk and immediately turn off the gas.
  14. Let the curry rest for few minutes, then gently mix it so that the thick milk incorporates well.
  15. Serve hot with puris or plain rice.
Recipe Notes

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Love : Shaheen 💞


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