South Indian Chickpea Curry
Category: Dinner
Prep time : 20 min
Cook time : 25 min
Total time : 45 min
Makes: 8 Servings
Scale recipe by: ×
For the curry:
4 cups chickpeas
1 teaspoon vegetable oil
1 teaspoon cumin seeds
2 sprigs curry leaves
1 medium onion (finely diced)
1 tablespoon ginger garlic paste (or crush together 4 pieces garlic and a 1-inch knob of ginger)
2 medium tomatoes (finely diced)
1/2 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne
1 cup coconut milk
1/4 cup cilantro (chopped)
Salt to taste
For masala powder or spice mix:
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon methi (fenugreek) seeds
2 pods green cardamom pods
1/2 inch cinnamon stick
Make a powder of all of the masala ingredients in a spice grinder or a blender. Set aside.
Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
Sprinkle some salt and saute, over medium heat until onions turn translucent.
Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
Add the chickpeas and salt and stir well to mix. Add 1 1/2 cups of water.
Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
Check salt and add more if needed. Garnish with cilantro and serve hot with rice.
Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
Sprinkle some salt and saute, over medium heat until onions turn translucent.
Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
Add the chickpeas and salt and stir well to mix. Add 1 1/2 cups of water.
Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
Check salt and add more if needed. Garnish with cilantro and serve hot with rice.
If you want to thicken the curry mash a few chickpeas with the ladle.
If using full can coconut milk, use only 3/4 cup water.
Subbed Kafir lime powder for curry leaves.
If using full can coconut milk, use only 3/4 cup water.
Subbed Kafir lime powder for curry leaves.
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Submitted by Jessica on 2022-01-26