Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp fennel seeds; 1/4 tsp fenugreek seeds; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 tsp paprika; 1/4 tsp cayenne; 1 tsp turmeric; 1 tsp salt; 1 cup water; 2 tbsp fresh coriander, chopped; 2 green cardamom pods; 1 small cinnamon stick; 1 tin chickpeas, drained and rinsed; 2 tbsp neutral oil; a few curry leaves; 1 large onion, finely chopped; 2 medium tomatoes, chopped; 1 tin coconut milk

Enjoy a quick and flavoursome chickpea coconut curry that delivers rich Indian flavours in minutes—perfect for weeknight dinners.

45 minPrep: 20 minCook: 25 minIndianVegan

chickpea currycoconut currycomfort foodhealthy

Ingredients Method Notes

Method

1
Blend the fennel seeds, fenugreek seeds, cardamom pods, and cinnamon stick in a grinder or blender until fine, then set aside.
2
In a sauté pan, heat the oil and add cumin seeds. Once they splutter, mix in the onions, curry leaves, and garlic, cooking until the onions are translucent.
3
Incorporate the tomatoes, paprika, cayenne, turmeric, and the spice mix. Cook on medium heat, stirring frequently until the tomatoes darken and most liquid evaporates.
4
Stir in the chickpeas and salt, then add water. Bring to a boil, reduce heat, and simmer for 10 minutes.
5
Mix in the coconut milk and heat until warm.
6
Taste and adjust salt as necessary. Garnish with chopped coriander and serve hot.

Ingredients

•1 tsp fennel seeds
•1/4 tsp fenugreek seeds
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 tsp paprika
•1/4 tsp cayenne
•1 tsp turmeric
•1 tsp salt
•1 cup water
•2 tbsp fresh coriander, chopped
•2 green cardamom pods
•1 small cinnamon stick
•1 tin chickpeas, drained and rinsed
•2 tbsp neutral oil
•a few curry leaves
•1 large onion, finely chopped
•2 medium tomatoes, chopped
•1 tin coconut milk

Notes

•You can use any neutral oil instead of coconut oil if preferred.
•For added nutritional value, consider adding spinach or kale during the simmering phase.
•Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
•Adjust spices based on your heat preference.

Learn the technique

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.

How to Temper Spices (Tadka)

Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.