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Chickpea Curry
By swasthi · indianhealthyrecipes.com
Serves 4
45 min
A creamy, aromatic chickpea curry with coconut milk, tomato, and warm spices; simmered until the chickpeas are tender and flavors meld.
| prepPeel & finely chop 1 inch fresh ginger root | ||||||||
| prepPeel & finely chop 4–5 garlic cloves | ||||||||
| prepFinely chop 1 large or 2 medium onions | ||||||||
| prepIf using canned chickpeas, drain & rinse well | ||||||||
| 2 tablespoons / 30 ml oil (or ghee) | Heat oil, cook onions until golden, 8–10 min | Lower heat, add spices, stir 30 sec | Stir in tomato puree, cook 4–5 min | Add chickpeas, water & coconut milk, mix well | Cover, simmer 15 min, stir every 5 min | Stir in garam masala & sugar, taste & adjust | Turn off heat, cover until served | Garnish with coriander, serve |
| 1½ cups / 375 g onions, finely chopped | ||||||||
| 1 tablespoon / 15 g fresh ginger, peeled & finely chopped | Add ginger & garlic, sauté 1–2 min | |||||||
| 1 tablespoon / 10 g garlic, peeled & finely chopped | ||||||||
| 1½ teaspoons salt | ||||||||
| 1 teaspoon Kashmiri red chili powder | ||||||||
| ¼ teaspoon turmeric | ||||||||
| 1 teaspoon cumin powder | ||||||||
| 1 tablespoon / 10 g coriander powder | ||||||||
| 1 tablespoon / 10 g curry powder | ||||||||
| 1½ cups / 360 ml fresh tomato puree | ||||||||
| 3 cups / 500 g chickpeas, precooked or canned | ||||||||
| ¾ cup / 180 ml water or stock | ||||||||
| 1¼ cups / 300 ml coconut milk | ||||||||
| ½ to 1 teaspoon garam masala | ||||||||
| 1 teaspoon sugar (optional) | ||||||||
| ¼ cup / 10 g coriander leaves, chopped | ||||||||
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