Chickpea Coconut Milk Curry Recipe
Dive into the rich and aromatic flavors of this Chickpea Coconut Milk Curry, a delightful dish that seamlessly blends the earthiness of chickpeas with the creamy texture of coconut milk and the vibrant spices typical of North Indian cuisine. This recipe not only promises a comforting meal but is also packed with protein, making it an excellent choice for a high-protein vegetarian diet. Perfectly suited for lunch, serve it alongside steamed rice and a refreshing mint and pomegranate raita to elevate your culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked for 8 hours) |
| Onion | 1 (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Homemade Tomato Puree | 1/2 cup |
| Coconut Milk | 1/4 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
Nutritional Information
| Nutritional Element | Amount per Serving (approx.) |
|---|---|
| Calories | 250-300 |
| Protein | 10-15g |
| Carbohydrates | 35-40g |
| Dietary Fiber | 8-10g |
| Fat | 10-15g |
Preparation Time
| Task | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total Time | 45 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | North Indian |
|---|
Course
| Course | Lunch |
Diet
| Diet | High Protein Vegetarian |
Instructions
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Soak the Chickpeas: Begin by soaking 1 cup of Kabuli Chana in ample water for at least 8 hours or overnight. This step is crucial for softening the chickpeas and ensuring even cooking.
-
Cook the Chickpeas: The following day, transfer the soaked chickpeas into a pressure cooker along with 3 cups of water and a pinch of salt. Secure the lid of the pressure cooker and cook for 6-8 whistles on medium heat. Once done, turn off the flame and allow the pressure to release naturally before opening the lid.
-
Prepare the Base: In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the finely chopped ginger, garlic, and onion, and sauté until the onions turn tender and translucent, which should take about 3 minutes.
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Add Tomato Puree: Incorporate 1/2 cup of homemade tomato puree into the pan, stirring it in and allowing it to come to a brisk boil.
-
Spice it Up: Once the tomato mixture is bubbling, pour in 1/4 cup of coconut milk along with all the dry spices: 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of chaat masala. Season with salt to taste and stir everything together until well combined.
-
Combine with Chickpeas: Add the cooked chickpeas to the tomato and coconut milk gravy. Mix gently to ensure the chickpeas are well coated with the flavorful sauce.
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Simmer the Curry: Cover the pan and let the curry simmer for 4-5 minutes, allowing the flavors to meld beautifully. After simmering, taste and adjust the salt and spices as necessary.
-
Serve Hot: Transfer the fragrant Chickpea Coconut Milk Curry into a serving bowl. Enjoy it hot, paired with steamed rice and a side of mint and pomegranate raita for a delicious and wholesome lunch.
Conclusion
This Chickpea Coconut Milk Curry is not just a meal; it’s an experience of vibrant flavors and textures that showcase the essence of North Indian cuisine. The creamy coconut milk perfectly balances the spices, while the chickpeas offer a satisfying protein boost, making it a beloved dish for both everyday lunches and special occasions. Embrace the joy of cooking and savor every spoonful of this delightful curry!
