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–+ servings

Chickpea Curry Recipe

Chickpeas are cooked in an aromatic base made of ginger, garlic, bay leaf, cinnamon and powdered spices. Coconut milk is used to add creaminess to the dish. The curry is garnished with crispy fried onions and cilantro, taking it to a whole new level of deliciousness!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 3

INGREDIENTS
 

  • 1 cup (220g) chickpeas (cooked)
  • 2- inch ginger (fresh)
  • 6 cloves garlic
  • 1 large onion
  • 1 cup (200ml) coconut milk
  • 2 tbsp coconut oil (or preferred oil)
  • 1 bay leaf
  • 1 cinnamon stick
  • 1.5 cup water
  • cilantro/coriander leaves (as needed)
  • salt (as needed)
  • pepper (as needed)
Spice Mix
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp fennel powder

INSTRUCTIONS
 

Prep

  • Peel a 2-inch piece of fresh ginger with the help of a spoon and thinly slice it length wise
  • Peel and mince 6 garlic cloves and thinly slice 1 large onion as evenly as possible
  • Add all ingredients mentioned under ‘spice mix’ in a bowl

Cooking

  • Heat 2 tbsp coconut oil (or preferred oil) on medium flame. Once the oil heats, add the thinly sliced onions
  • Fry until the onions brown well. Stir frequently to avoid burning and help the onions fry evenly
  • Once done, remove and set aside for later. When done properly, the fried onion will be sweet and crisp! 
  • Set flame to low, sauté bay leaf, cinnamon stick and sliced ginger for 1 minute. Sauté the minced garlic for 30 seconds
  • Add the spice mix and sauté for 30 seconds. The heat needs to be low to prevent the spices from burning. In case it starts to brown, add a splash of water immediately
  • Next add the cooked chickpeas and sauté for 2-3 minutes
  • Add 1.5 cups of hot water and boil for 10 minutes so the chickpeas can absorb flavor. Add more water if needed. Use hot water to keep the temperature constant
  • Next add 1 cup (200 ml) coconut milk and gently simmer for 1 minute. Do not boil coconut milk as it can curdle and change the texture of the curry
  • Add salt and pepper to taste and take off the flame
  • Garnish the curry with the crispy fried onion and cilantro/coriander. Serve with rice, roti, naan or quinoa

NOTES

Tips

  • Prepare the chickpeas beforehand if using dry chickpeas. You can also freeze cooked chickpeas for upto 3 months
  • Stir the onions frequently to avoid burning and fry evenly
  • Sauté spices on low heat to prevent burning. In case the spices start browning, add a splash of water immediately
  • Do not boil coconut milk as it can curdle and change the texture of the curry

Substitutes

  • Coconut milk: 1/2 cup coconut cream, cashew cream or heavy cream (dairy)
  • Ginger: 1/2 tsp dried ginger powder
  • Bay leaf: Pandan leaves. If unavailable, skip it
  • Cinnamon stick: Add 1/4 tsp cinnamon powder to the spice mix
  • Cilantro/coriander leaves: Mint leaves or thai basil

NUTRITION (per serving)

Calories: 393kcalCarbohydrates: 28.3gProtein: 8gFat: 30gSaturated Fat: 25gSodium: 797mgPotassium: 520mgFiber: 7.9gSugar: 7.6gCalcium: 85mgIron: 4mg
Nutrition Disclaimer
Nutrition Facts
Chickpea Curry Recipe
Amount per Serving
Calories
393
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
25
g
156
%
Sodium
 
797
mg
35
%
Potassium
 
520
mg
15
%
Carbohydrates
 
28.3
g
9
%
Fiber
 
7.9
g
33
%
Sugar
 
7.6
g
8
%
Protein
 
8
g
16
%
Calcium
 
85
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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