Chickpea Coconut Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 (or 4 larger)
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Course
Main Course
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Cuisine
Indian
Chickpea Coconut Curry
Description
The recipe combines a diverse mix of spices, gently toasted with sautéed onion, garlic, and ginger to develop a fragrant base. Fire-roasted diced tomatoes and coconut milk create a creamy, slightly tangy sauce that is simmered and then blended until smooth. The sauce is returned to the pan where chickpeas are folded in to gently cook and absorb the flavors, maintaining a hearty texture.
This curry offers a balanced flavor profile with warmth from cumin and coriander, sweetness from coconut milk, and brightness from lime and cilantro. It pairs well with rice, flatbread, or as a standalone vegetarian entrée. Adjusting the cayenne pepper controls the spice level to taste.
The notes suggest controlling sauce thickness with lid placement and adding liquid if needed, and seasoning pepper and cayenne carefully to suit personal preferences. This flexibility allows the curry to be tailored for desired heat and consistency.
Ingredients
- 2 tsp ground coriander
- 2 tsp cumin ground
- 3/4 tsp Turmeric
- 1/2 tsp fennel seeds crushed
- 1/2 tsp ground cinnamon
- 1/2 tsp mustard powder
- 1/4 tsp cloves ground
- 1/4 tsp cardamom (optional)
- 1/4 tsp smoked paprika (optional)
- salt and pepper, to taste
- cayenne pepper to taste
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 Tbsp peeled and minced ginger 1-inch knob, fresh
- 1 (14.5 oz) can diced tomatoes fire roasted
- 1 (14 oz) can coconut milk
- 2 (15 oz) cans chickpeas drained and rinsed
- 1 Tbsp lime juice or lemon, fresh
- 1/4 cup cilantro leaves
Instructions
- Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
- Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
- Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
- Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
- Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
- Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
- Stir in lime. Serve warm over rice if desired, garnish with cilantro.
Notes
- Adjust black pepper (about 1/2 teaspoon) and cayenne pepper (about 1/4 teaspoon) to control the heat level as preferred.
- Cover partially when simmering to allow the sauce to thicken; cover fully or add liquid from chickpea can or broth for a thinner sauce.
User Reviews
Overall Rating
5
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