Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
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
3
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Calories
247 kcal
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Course
Main Course
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Cuisine
Indian
Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
Description
The preparation begins by sautéing chopped red onion, ginger, garlic, and salt in oil, then adding shredded coconut, ground coriander, turmeric, and cayenne pepper. Tomatoes are mixed in and cooked until saucy. This mixture is blended with water to create a smooth puree.
Separately, fennel seeds are toasted in oil, followed by the addition of fresh curry leaves, chickpeas, and black pepper. The onion-tomato-coconut puree is stirred in along with salt, then simmered with the chickpeas until tender and the sauce thickens. The dish is finished with extra black pepper and chopped cilantro for freshness.
The curry features a balance of earthy coriander and turmeric, a cooling coconut base, the pungent aroma of curry leaves, and a spicy pepper kick. It serves well as a main or side dish, complementing rice or flatbreads.
Nutritional values are based on one serving. Adjust water to vary sauce thickness and salt/cayenne to personal taste.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 1 red onion chopped (about 1 1/4 cup, or white onion, medium
- 1/4 tsp salt
- 1 inch ginger chopped
- 5 cloves garlic chopped
- 3 tbsp coconut fresh/frozen or dried, shredded
- 1 tbsp ground coriander
- 1/2 to 3/4 tsp cayenne pepper or red chili powder
- 1/2 tsp Turmeric
- 2 tomato chopped, large
- 1/4 tsp fennel seeds use less or more to preference
- 12 to 14 curry leaves fresh or frozen
- 1 1/2 tsp black pepper or coarsely ground, freshly crushed
- 30 oz chickpeas or use 1.5 cups chickpeas and 1.5 cups veggies, or about 3 cups cooked
- 1/2 to 3/4 tsp salt depends on if the chickpeas are salted, or to taste
- 1/4 cup cilantro chopped
Instructions
- Heat 1 tsp oil in a large skillet over medium high heat. When the oil is hot, Add onions, salt, ginger, garlic and cook for 3 minutes. Stir frequently.
- Add coconut, coriander, turmeric, cayenne. Mix and cook for half a minute. Add the tomatoes, mix in. Cover and cook for 2-3 minutes or until saucy. Stir occasionally. Add a splash of water if the spices start sticking or browning.
- Cool slightly and transfer to a blender. Blend with 1/2 cup water and keep aside.
- In the same or other skillet, heat 1 tsp oil over medium heat, When hot, add fennel seeds and cook until they change color. About a minute.
- Add curry leaves carefully. Add chickpeas and 1 tsp black pepper and mix in.
- Add the onion tomato puree, salt and mix well. Cover and cook for 15 minutes until the chickpeas are very tender and the sauce thickens. Stir once in between. Taste and adjust salt and spice. Add more water if for thinner sauce. Mix in the remaining pepper and chopped cilantro. Simmer for another minute. Add a dash of lemon juice. Serve hot with rice, flatbread, or add to a bowl with roasted veggies and cooked grains of choice.
Notes
- Nutritional values given apply to a single serving of this chickpea curry.
- Adjust the amount of water added to the blended sauce to control its thickness.
- Taste and modify salt and cayenne pepper to balance spice levels according to preference.
- Use fresh or frozen curry leaves for best flavor impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 599mg | 25% |
| Potassium | 552mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 32.6mg | 36% |
| Calcium | 91mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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