This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.
An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.
It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).
ingredients for 2 people
- 1 400g can of canned chickpeas (with their holding liquid)
- 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
- 2 tablespoons of coconut (or seed) oil
- 1 tablespoon of mixture of Madras curry*
- 3 cm of fresh ginger
- 1 red onion
- 1 clove of garlic
- 150 g of peeled cherry tomatoes
- parsley to serve
- 400 ml of coconut milk*
- Salt to taste
HOW TO PREPARE THE CHICKPEAS CURRY
I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.
Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).
I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.