Chickpea Curry Recipe | Coconut Chickpea Curry
User Reviews
4.7
150 reviews
Excellent
-
Prep Time
9 hrs
-
Cook Time
mins
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Total Time
9 hrs 30 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
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Cuisine
Indian
Chickpea Curry Recipe | Coconut Chickpea Curry
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A highly protein laden dish, this vegan Chickpea Curry is a spicy and super delicious curry preparation made with healthy white chickpeas, bold spices and fragrant coconut. Serve the Coconut Chickpea Curry over a bowl of hot steamed rice for a comforting meal.
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Ingredients
For soaking & pressure cooking chickpeas
- 1 cup dried white chickpeas (kabuli chana or safed chana) - 180 grams
- 3 cups water - for soaking
- 3 cups water - for pressure cooking
- ½ teaspoon salt
For toasting or roasting spices
- ½ cup fresh grated coconut - tightly-packed
- 1 inch cinnamon
- ½ tablespoon fennel seeds
- ½ tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 dry red chilies or 3 to 4 chillies - would make the dish spicy. remove the seeds.
- 2 to 3 cloves
- 1 black cardamom
- 2 green cardamoms
- 4 to 5 black peppercorns
- 1 small piece stone flower (dagad phool, pathar phool), optional
Other ingredients to make curry
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- 1 tej patta (Indian bay leaf), small-sized
- ⅓ cup onions - finely chopped, 50 grams or 1 medium-sized
- 1 teaspoon ginger garlic paste or 2 to 3 small to medium, peeled garlic cloves and ½ inch peeled ginger crushed or made into a paste in mortar-pestle
- ¼ or ½ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing), optional
- 10 to 12 curry leaves
- ½ cup tomatoes - finely chopped, 80 grams or 1 medium-sized
- 1 cup water or add as required
- 1 green chilli - slit
- 2 tablespoons Coriander leaves (cilantro) - chopped, for garnish
- salt as required
Instructions
Cooking chickpeas
- First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in 3 cups of water overnight or for 8 to 9 hours.
- Drain the water. Rinse the chickpeas again for a couple of times.
- Again drain all the water and add the soaked chickpeas in a 3 litre stovetop pressure cooker.
- Add ½ teaspoon salt and 3 cups water. Stir to mix.
- Pressure cook the chickpeas for 20 to 22 minutes or 18 to 20 whistles on medium to high heat.
- If cooking chickpeas in a pot, then add about 3.5 to 4 cups water and salt to the chickpeas. Cover and cook the chickpeas till they softened.
Making curry paste
- When the chickpeas are cooking, you can roast or toast the spices. Gather all the spices you will need and set them aside.
- In a pan or skillet, on a low heat dry roast the spices except coconut - listed under the "toasting or roasting the spices" heading above, till they become fragrant. Take care not to burn them, so roast them on low heat and stir often.Remember to roast all spices except coconut.
- Once the spices smell fragrant, add the fresh grated coconut to the spices and begin to roast or toast on low heat.Note you could use either fresh grated coconut or frozen shredded coconut and even ⅓ cup of unsweetened shredded or desiccated coconut.
- Stir continuously while roasting the coconut, so that there is uniform and even cooking.
- Roast till the coconut become golden. Remove the pan from the stovetop allow the this mixture to cool at room temperature.
- Once the coconut-spice mixture is cooled, add them to a high-speed blender or mixer-grinder. Make a note to remove the husks from the black cardamom and just add its seeds in the blender or grinder.
- Add ⅔ to ¾ cup water and grind to a smooth and fine consistency making sure the curry paste does not have any small chunks or bits of the spices and coconut.
Making chickpea curry
- Heat 3 tablespoons oil in a pan. Keep heat to a low or medium-low.
- Add the mustard seeds and allow them to crackle. Then add tejpatta and stir.
- Next add the finely chopped onions. Stir and sauté on low to medium heat till the onions turn translucent and soften.
- Add ginger-garlic paste, turmeric power, asafoetida and curry leaves.
- Stir and sauté for a few seconds on low heat till the raw aroma of ginger-garlic goes away.
- Add the chopped tomatoes. Sauté on a low to medium heat, for about 2 to 3 minutes till the tomatoes soften.
- Add the ground coconut and spices curry paste. Stir very well to combine.
- Then add the drained and cooked chickpeas. Stir again well and saute for a minute.
- Now add 1 cup of water and 1 or 2 slit green chilies.
- Season with salt as required.
- Give a boil first and then simmer the curry for 10 to 15 minutes on a low to medium heat or till the gravy thickens a bit and you see some oil floating on top.
- Mash a few chickpeas with the sides of the spoon to thicken the gravy. Check the seasonings and add more salt if you prefer.
- Switch off the heat. Lastly add chopped coriander leaves. Stir well.
- Serve Chickpea Curry hot with chapati, poori, bread or steamed rice accompanied with lemon wedges and thin onion slices or a side of vegetable salad.
Notes
- Dried Chickpeas: Use 3 cups of canned chickpeas.
- Stone flower: Can be skipped.
- Asafoetida: Optional ingredient and can be left out.
- Fresh Coconut: Swap with ⅓ cup of unsweetened shredded coconut or can make the curry paste with frozen shredded coconut.
- Curry leaves: Gives a lot of flavor to the curry, so do not omit it from the recipe. You could also add dried curry leaves instead.
- Black mustard seeds: Swap with small yellow mustard seeds.
- Dry red chillies: Add chillies which are less spicy or medium-spicy. You could also use the Indian variety of Kashmiri red chillies. If out of red chillies, add ½ teaspoon red chilli powder or cayenne pepper or paprika when you add turmeric powder to the softened onions.
- If you have forgotten to soak chickpeas, soak them in hot water for 2 hours.
- For a less spicy curry, add only 1 red chilli or half of one chilli.
- Since coconut is one of the important ingredient in the recipe, make sure it is fresh and not rancid. The coconut should have a mild sweet taste.
- You can cook chickpeas in an Instant Pot or in a pan on the stovetop adding water as needed.
- If using canned chickpeas, add them when you add water to the curry paste. Simmer for some minutes until the curry thickens a bit and the chickpeas absorb the flavor of the curry.
- Leftovers can be refrigerated for 1 to 2 days.
- For a gluten-free curry, do not add asafoetida (hing).
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
650mg
(27%)
Potassium
612mg
(17%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
377IU
(8%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
30mg
Vitamin B6
0.3mg
Vitamin C
58mg
(64%)
Vitamin E
5mg
Vitamin K
8µg
Calcium
114mg
(11%)
Vitamin B9 (Folate)
581µg
Iron
5mg
(28%)
Magnesium
83mg
Phosphorus
223mg
Zinc
2mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 650mg | 27% |
| Potassium | 612mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 377IU | 8% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 30mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 58mg | 64% |
| Vitamin E | 5mg | |
| Vitamin K | 8µg | |
| Calcium | 114mg | 11% |
| Vitamin B9 (Folate) | 581µg | |
| Iron | 5mg | 28% |
| Magnesium | 83mg | 21% |
| Phosphorus | 223mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
150 reviews
Excellent
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