Easy and creamy chickpea curry
Easy, creamy, spicy and simply delicious Indian chickpea curry.
Ingredients
- 2 large spoons of coconut or olive oil
- 1 yellow onion
- 3 cloves of garlic
- 1 small fresh or dried chilli pepper
- 1 piece of fresh ginger 3 - 4 cm
- 2 or less teaspoons of salt
- 2 teaspoons of turmeric
- 1 teaspoon coriander in seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of yellow mustard seeds optional
- a few dried curry leaves optional
- 2 tablespoons of tomato paste
- 2 cans of chickpeas
- 1 can of coconut milk 400 ml minimum 60% fat (read the notes)
Instructions
The spices
- In this recipe I use both mustard seeds and dried curry leaves. As the spices are not easy to find, I have marked them as optional. The rest of the spices are necessary to make a real Indian curry. If you don’t have cumin or coriander seeds you can use the already powdered version which is slightly less aromatic. In addition to the easily found dried turmeric, fresh turmeric has appeared (at least here in Piedmont) in supermarkets. If you have the opportunity to buy it, add a few pieces of chopped root together with the turmeric powder to make this dish even more fragrant.
Instructions easy and creamy chickpea curry
- In a pan with no seasoning, toast the cumin, mustard and coriander seeds for a few minutes until they begin to release their scent. Turn off the heat and pour the seeds into a mortar. Crush them until they become a fine powder.
- Heat the coconut or olive oil. Add sliced onions. Lower the heat and cook them over medium low heat, stirring occasionally until they become softer and begin to caramelize about 5 – 7 minutes. Do not rush because this step will guarantee you a note of sweetness in your dish.
- Since I prefer that the spicy flavor comes from ginger and less from chilli I always use a nice 4 cm long (or longer) piece. The easiest way to peel fresh ginger is to use a teaspoon.
- At this point finely chop garlic and ginger and add them to the onion. Cook for a minute, then add the powdered spices, turmeric, curry leaves and chilli to taste. Stir, cook for another minute and add the tomato paste.
Note from the author of this recipe
- While you are preparing your curry I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Adding your chickpeas
- At this point also add previously drained and rinsed under cold water chickpeas . Mix well and cook for another minute or two.
- Pour in the coconut milk. Lower the heat, stir well and add first teaspoon of salt. Cook over medium low heat for about 10 minutes. Taste and season with more salt if necessary. If the cream thickens too quickly, add more coconut milk or alternatively some water.
Notes
For coconut milk I mean canned thick coconut milk suitable for cooking so it must contain a high percentage of fat. I do not mean the cocont based vegetable drink.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 3personsCalories: 123kcal
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