Coconut Chickpea Curry Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat the oil in a large pot over medium heat. Add the onions and cook until golden, stirring about every 2 minutes.
2. Add the ginger and garlic and sauté for 1 to 2 minutes, until the aroma comes out.
3. Turn the heat down fully. Add the salt, Kashmiri red chili powder, turmeric, cumin, coriander and curry powder (or garam masala), and stir quickly without burning them.
4. When the spices smell aromatic, stir in the tomato puree. If using fresh puree, cook about 4 to 5 minutes over medium heat until it reduces and the raw taste is gone.
5. Add the chickpeas, water or stock, and coconut milk and mix well. Make sure canned chickpeas are tender; drain and rinse them first.
6. Cover and simmer on low heat for 15 minutes, stirring about every 5 minutes so it does not catch. The chickpeas should be soft and the flavors absorbed; if bland, cook a little longer, adding more water if needed.
7. Stir in the garam masala and sugar, then taste and adjust with more salt or garam masala.
8. Turn off the heat and keep the curry covered until serving.
9. Once it has cooled slightly, garnish with the chopped coriander leaves and squeeze in some lemon juice before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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