“Coconut Chickpea Curry is a delicious vegan dish made with tender chickpeas cooked in a creamy coconut milk-based sauce infused with aromatic spices like curry powder, turmeric, and cumin. This hearty curry is packed with protein, fiber, and essential nutrients, making it both satisfying and nutritious. It’s perfect served over rice or with naan for a comforting and flavorful meal.”
if chickpeas are not available, you can use white beans (such as cannellini beans) as a substitute. They have a similar texture and absorb the flavors of the curry well.
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Ingredients :
½ Cup Fresh Coconut (Grated)
1 tbsp Coriander Seeds
½ tsp Turmeric Powder
3-4 Dried Red Chilies
1 tsp Fennel Seeds
1 tsp Mustard Seeds
3-4 Cloves
¼ Star Anise
½ Blade Mace
½ inch Cinnamon Stick
1 tsp Black Peppercorns
Nutmeg (a small piece )
Cold Water ( As Required )
2 tbsp Oil
1 tsp Ginger (Chopped)
2-3 Green Chilies
10 – 15 Curry Leaves
1 Onion ( Chopped )
ADD IN THE PREPARED PASTE
1½ Chickpeas (soaked)
Salt (as per taste )
1 Tomato ( Chopped)
2-3 cups Thin Coconut Milk
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Host: Varun Inamdar
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