Chickpea Curry
User Reviews
5
Chickpea Curry
Description
This Chickpea Curry begins by toasting whole cumin and coriander seeds in oil until aromatic, then quickly cooking curry leaves to release their flavor. Finely diced onion is sautéed with salt to deepen sweetness without over-browning. Garlic, ginger, and diced serrano peppers add pungency and heat. Ground spices including curry powder, coriander, cinnamon, nutmeg, turmeric, and black pepper are stirred in with tomato paste and fresh diced Roma tomatoes to form a rich base.
Cooked chickpeas are added alongside coconut milk and water to create a creamy, hearty curry. Tahini blends into the sauce for a smooth, slightly nutty layer. Fresh Swiss chard or kale is folded in toward the end to add color and texture, while lemon juice and fresh cilantro and mint leaves bring brightness to balance the spices. The curry is finished with a pinch of sugar to enhance overall flavor harmony.
This curry is versatile and satisfying, with bold yet balanced spiced flavors and a creamy consistency. It pairs well with rice or flatbread and can be adjusted to preferred heat levels. Using fresh curry leaves and whole spices contributes to its distinctive aroma and flavor profile.
Whole spices may be crushed if preferred for a smoother texture. Coconut milk can be swapped with cashew cream if avoiding coconut products. Water addition adjusts stew thickness, and greens may be replaced with spinach or baby kale if desired.
Ingredients
- 2 tablespoons avocado oil or neutral-flavored oil of choice
- 2 teaspoons coriander seeds (Note 1)
- 1 cumin seeds Note 1, heaping teaspoon
- 15 to 20 fresh curry leaves optional but recommended, Note 2, or 30 dried curry leaves
- 1 large yellow onion finely diced, or red onion
- 6 garlic minced, cloves
- 2- inch ginger minced or grated, piece, fresh
- 1 to 3 Serrano pepper diced (1 adds mild heat; 3 for spicy!!
- 2 tablespoons tomato paste
- ½ pound Roma tomato diced, 227 g, 2 roma tomatoes
- 2 teaspoons kosher salt Note 3, Diamond Crystal brand
- 1 (13.5 oz /400 mL) coconut milk Note 4, can, full-fat
- ½ cup water Note 5
- 2 (15 oz /425g) chickpeas drained and rinsed, canned
- 3 tablespoons tahini well-stirred
- 1/2 teaspoon organic cane sugar brown sugar, or coconut sugar
- 1 small head swiss chard Note 6, or lacinato kale
- 2 teaspoons garam masala
- lemon juice ½ to 1 tablespoon, to taste, or lime juice, freshly squeezed
- 1 big handful cilantro chopped, leaves and tender stems
- 1 big handful mint chopped, fresh leaves
Ground Spices
- 1 ½ teaspoons curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1/2 teaspoon nutmeg freshly grated
- ¼ teaspoon Turmeric ground
- Lots of black pepper freshly ground
Instructions
- Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn!Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
- Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
- Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.
- Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.
- Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.
- After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.
- Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.
Notes
- For subtle crunch, use whole coriander and cumin seeds; alternatively, grind or crush them before cooking for a smoother texture.
- Fresh curry leaves add authentic flavor; if unavailable, dried leaves can be used in smaller amounts.
- Salt quantity is specified for Diamond Crystal kosher salt; adjust accordingly if using different salts.
- Coconut milk provides creaminess, but cashew cream can be substituted for coconut-free diets.
- Adjust water volume for a thicker or looser curry consistency as preferred.
- Swiss chard weight is about 7 to 8 ounces including stems; substitute with baby spinach or kale if needed, chopping before adding to curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6with rice
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1352mg | 56% |
| Potassium | 748mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 3582IU | 72% |
| Vitamin C | 59mg | 66% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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