5 from 18 votes
Andhra Green Chili Chickpeas Curry with cilantro mint chili sauce
This curry blends chickpeas with a fragrant Andhra green chili sauce made from cilantro, mint, green chili, lemon juice, and curry leaves. The curry uses aromatics like cumin, cinnamon, ginger-garlic paste, and spices including garam masala. Coconut milk adds creaminess, balancing the spice. The dish highlights layered flavors with fresh herbs and warm spices in a mildly spicy, creamy chickpea curry.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
190 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the green sauce:
- 1/2 green chili such as Serrano or Indian chili, or milder chilies, or 1 tbsp green bell pepper
- 1 cup cilantro well-packed
- 1/2 cup mint well-packed, leaves
- 1/2 cup water
- 1 teaspoon lemon juice
- 3 curry leaves fresh or frozen, optional
For the curry:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 8 curry leaves , fresh or frozen or dried
- 1/2 green chili thinly sliced, Serrano or Indian
- 1 cup onion chopped
- 2 tablespoons ginger-garlic paste (or use 3 cloves garlic and 1/2 inch ginger, minced)
- 4 oz mushrooms quartered (I like to use white or cremini mushrooms)
- 1 tomato chopped into wedges
- 15 oz chickpeas drained or 1.5 cups cooked chickpeas, canned
- 1 cup coconut milk or more, for creamier
- 1/2 teaspoon garam masala or more
- 1/2 teaspoon salt , more if needed
For garnish:
- cilantro
- red pepper flakes
- lemon juice
Instructions
- Make the green sauce by blending the green chili, cilantro, mint, water, lemon juice, and curry leaves until combined. It doesn’t have to be super smooth, just blended enough to combine the ingredients. Set aside.
- Make the curry. Heat the oil in a large skillet over medium heat. Once hot add the cumin seeds and cinnamon stick and cook until the cumin seeds changed color significantly and are very fragrant. Then add the green chili, curry leaves, onion, and a good pinch of salt. Mix to combine. Cook for 6-9 minutes until the onion is golden, stirring occasionally. Add splashes of water in between.
- Once the onion is evenly golden, add the ginger-garlic paste and mushrooms, and another pinch of salt. Mix really well and cook for 2 minutes.
- Then add in the tomato wedges, chickpeas, and blended green sauce and mix in. Cook for 2 minutes and then add the coconut milk, garam masala, and salt and mix in. Cover and cook for 10-12 minutes, stirring once in between. If the sauce is getting too thick you can add more coconut milk or water.
- Once the mushrooms are cooked to your preference switch off the heat. Garnish with pepper flakes, lemon juice, cilantro and serve with sourdough, dosa, or rice or Naan or flatbread of choice.
- Store refrigerated for upto 3 days and freeze in a closed container for upto 2 months. Reheat in microwave or skillet
Cup of Yum
Notes
- This curry is naturally gluten-free, soy-free, and nut-free.
- To substitute cilantro, use spinach to maintain green color and freshness.
- Replace coconut milk with plant-based milks like oat or cashew milk, or diluted non-dairy yogurt for creaminess.
- Protein can be varied by using white beans, vegan chicken substitutes, or crisped tofu.
Nutrition Information
Calories
190kcal
(10%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Sodium
678mg
(28%)
Potassium
437mg
(9%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
882IU
(18%)
Vitamin C
63mg
(70%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 678mg | 28% |
| Potassium | 437mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 882IU | 18% |
| Vitamin C | 63mg | 70% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.