Chickpea Coconut Milk Curry Recipe
Description
Chickpea Coconut Milk Curry is an irresistible dish bursting with North Indian flavors, perfect for a hearty and wholesome vegetarian lunch. Tender Kabuli Chana (white chickpeas) are simmered in a luscious tomato and coconut milk base infused with aromatic spices, creating a creamy, high-protein curry. Serve this comforting dish alongside steamed rice and Mint and Pomegranate Raita for an unforgettable meal.
Ingredients
| Ingredient Name | 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 |
Preparation & Cooking Time
| Step | Duration (Minutes) |
|---|---|
| Preparation Time | 15 |
| Cooking Time | 30 |
| Total Time | 45 |
Nutritional Information (per serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Fat | 8 g |
| Carbohydrates | 35 g |
| Fiber | 6 g |
| Sodium | 450 mg |
Instructions
| Step | Details |
|---|---|
| 1 | Soak 1 cup of Kabuli Chana overnight in water. The next day, drain the chickpeas and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Cook for 6–8 whistles, then let the pressure release naturally. Set aside. |
| 2 | Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add finely chopped ginger, garlic, and onions. Sauté for about 3 minutes, or until the onions become tender and translucent. |
| 3 | Stir in the homemade tomato puree and bring it to a brisk boil. Let it simmer for 2–3 minutes, releasing its flavors. |
| 4 | Add 1/4 cup coconut milk along with all the spice powders: turmeric, red chilli, cumin, coriander, garam masala, and chaat masala. Season with salt to taste, then mix well. Allow the mixture to simmer for 2 minutes so the spices can infuse. |
| 5 | Add the cooked Kabuli Chana to the simmering tomato and coconut milk gravy. Stir everything to combine, ensuring the chickpeas are well-coated. Cover the pan and simmer for 4–5 minutes, allowing the flavors to meld together. |
| 6 | Taste the curry and adjust the seasoning as needed. Once satisfied, turn off the heat. Transfer the Chickpea Coconut Milk Curry to a serving bowl. |
Serving Suggestions
This rich and creamy Chickpea Coconut Milk Curry pairs wonderfully with:
- Steamed Rice: Serve warm, fluffy rice as the perfect base for the curry.
- Mint and Pomegranate Raita: The cool, tangy notes of the raita balance the robust flavors of the curry.
- Flatbread: Add a side of naan or paratha for a more indulgent option.
Enjoy this delightful Chickpea Coconut Milk Curry, a high-protein vegetarian recipe that is perfect for a comforting and satisfying lunch!
