Spiced coconut milk chickpea curry

 

I am not a big fan of soups, but come winter I want nothing but a big bowl/cup of any soul-soothing warm liquid. Winters are here and I love how easy this curry was to whip up. It’s warmed, it has just the right amount of spice and you can so easily use up all leftover veggies in this curry. It goes beautifully with a bowl of steamed rice. Just writing about it is making my mouth water. Let’s get to it!

Ingredients

1 cup chickpeas (soaked overnight)

1 cup coconut milk

1/2 teaspoon cumin

1 medium onion chopped

1/2 teaspoon ginger garlic paste

1 big tomato chopped

1 teaspoon coriander powder

1/4 teaspoon chilli powder

1/4 teaspoon turmeric

1/2 teaspoon garam masala

1/4 teaspoon dry mango powder (you can leave it out if you don’t like it)

1/2 cup of water

1 tablespoon maida (you can leave this out)

salt to taste

a handful of fresh coriander for garnishing

Method

  1. Pressure cook the chickpeas in 2 cups of water for 4-5 whistles. You’ll know they’re cooked if they crumble easily when mashed between two fingers.
  2. Heat up a kadhai. Add in oil; once heated add in cumin When it starts crackling add in the onions and cook till they turn translucent. We don’t want to brown the onions here, it will change the taste of the curry.
  3. Once the onions turn translucent, add in ginger garlic paste. If you don’t have any paste on hand just grate in one clove of garlic and 1/2 an inch of ginger. Cook till the raw smell of the paste is gone.
  4. Add in finely chopped tomato and cook until the tomatoes have broken down to almost form a gravy. Add in the salt, turmeric, coriander and chilli powder. Stir to combine.
  5. Add in the chickpeas and toss till evenly coated in the gravy. Add in the garam masala and dry mango powder and let cook for 4-5 minutes.
  6. Add in the coconut milk and stir. I like to add in 1/2 a cup of water so that I don’t have a very thick gravy. What I like to do is give my gravy the consistency of a stew so I stir in 1 tablespoon maida in the water before adding it to my curry. The maida slightly thickens the curry while also giving it a velvety sheen. You can obviously emit the maida out completely, but this is just how I do it.
  7. Leave it on the heat for 2 minutes and garnish with chopped fresh coriander and serve with steamed rice. A hearty meal to warm your soul!

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