Creamy chickpea curry with coconut milk
Indian cuisine · Curries With Bumbi · ♥ 10.1K likes · 405.7K views · 6 min video
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Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ l water
- 1 tbsp salt
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp red chilli powder
- 3–4 tbsp oil
- 1 tsp nigella seeds
- 228 g chopped onions
- 10 g grated garlic
- 18 g grated ginger
- 200 g tomatoes
- ½ tsp garam masala
- 3 whole whole green chillies
- 1 cup dried chickpeas
Soak the dried chickpeas overnight in water and salt. Drain, discard the salty water and rinse.
- 2 cup hot water
- turmeric powder
Pressure cook the chickpeas with 2 cups hot water, a little turmeric and a tiny pinch of salt for 15 minutes; let the pressure release naturally.
In a bowl mix curry powder, ground coriander, red chilli powder and about 4 tablespoons water into a spice paste.
Making the spice paste
- 4 tbsp water
Heat oil over medium heat, not smoking hot, and add nigella seeds; let them splutter.
- salt
Add chopped onions with a sprinkle of salt and stir often on medium-high until soft and golden brown at the edges, about 10 minutes.
- salt
Add the tomatoes with a sprinkle of salt; cover on medium heat, stirring now and then, until they turn to a pulp.
Add garam masala, then the chickpeas, salt and optional sugar; stir on high heat to coat the chickpeas.
Adding chickpeas and coconut milk
- salt
- sugar
- chickpea liquid
- ½ can coconut milk
Add a little of the chickpea liquid, then half a can of coconut milk and a little more chickpea liquid.
Add whole green chillies, taste and adjust seasoning, cover and simmer on medium heat 8 minutes.