Coconut Chickpea Curry (South Indian)
My absolute favourite chickpea curry!
This chickpea curry inspired by the South Indian cuisine has become my favourite chickpea dish! Packed with a lot of flavour and texture, I am sure it will enchant your tastebuds to the core! Even if you are not vegetarian or vegan, you will still love it.
There are 3 ingredients in this curry which give its distinct flavour, that is black mustard seeds, fresh curry leaves and coconut. I know that not everybody has access to the first 2, but if you can find them in the store, make sure you take them, because they give so much flavour to your food!
- 1 Pcs onion (finely chopped)
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 10 Pcs fresh curry leaves (or more)
- 1 tsp ginger garlic paste (or 3 cloves of garlic finely chopped and 1 piece ginger - 1 inch - finely chopped)
- 3 Pcs tomatoes (blended)
- 1 tbsp coriander powder
- 0.5 tsp turmeric powder
- 1 tsp kashmiri chilli powder
- 400 g cooked chickpeas
- 200 ml coconut milk
- salt (as per taste)
- Sauteeing the aromatics
In a pan or wok, heat the coconut oil and add the mustard seeds and fresh curry leaves. Allow to splutter, then add the onion and fry for 5 minutes. After 5 minutes, add the ginger garlic paste and sautee for 1 more minute. Add the spices, give it a mix, then add the blended tomatoes, Allow to cook for 1-2 minutes. At this point, you can add some salt.
- Simmering and finishing the curry
Add the cooked chickpea to the pan and Simmer for at least 20 minutes so that the flavour will stick to the chickpea. Add the coconut milk after t20 minutes, cook for 5 minutes more and then you can serve it. Most of the flavour comes from the curry leaves, black mustard seeds and coconut milk. It is perfect for people who don't tolerate dishes with lots of spices, because it is very mild. Serve with rice or paratha.