Mum's New Chickpea Coconut Curry
Hello! So I haven't blogged in a while. Lots of good things have happened in the last couple of weeks on a personal level and I was busy with that. Happy heart.
Anyways, I am extremely excited to share today's recipe. This is a brand-new recipe that my mum and I came up with in the last month or so. We have already made it several times because everyone loves it so much. This recipe is inspired by my Mums' Classic Coconut Fish Curry recipe. When she had made this fish recipe previously, it looked and smelled so delicious that I began to wonder how to convert this into a vegetarian dish since I am vegetarian. I asked my mum if we could use the same recipe but switch out the fish for a vegetarian protein. She agreed to try this experiment and we decided to use canned chickpeas as they are "meatier" and take on Indian flavors well. Much to our delight, this recipe was a complete success in the first try! It was easy, quick and sooo tasty! Even non-vegetarians enjoyed it!
So onto the recipe. Basically, you will cook mustard seeds, cumin seeds, onions, ginger, garlic, curry leaves and chilis if using. Add turmeric and garam masala and cook until aromatic. Then add chickpeas. Fry lightly until the chickpeas have slightly browned. Add coconut milk, water and tomato sauce. Bring this to a boil and boil away for about ten minutes or so let the flavors incorporate fully. Stir in chopped cilantro and the dish is done! In less than 30 minutes I might add!
SO give this a try and let me know what you think in the comments section below! We hope you love it as we had fun creating it! Also, shout-out to my husband for assisting with my photo shoots :D
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Prep time 10 minutes
Cook time 20 minutes
-1 can of chickpeas
-2 tbsp of extra-virgin olive oil
-handful of curry leaves (optional)
-1 cup diced onions
-1 tsp crushed ginger
-1 tsp crushed garlic
-2 Thai chilis diced (optional)
-1/4 tsp mustard seeds
-1/4 tsp cumin seeds
-1/2 tsp turmeric
-1 tsp garam masala
-1 cup coconut milk
-4 tbsp tomato sauce
-1/2 cup water
-salt to taste
-1 tsp pulao masala (optional)
-handful of chopped cilantro (optional)
Rinse and drain chickpeas. Set aside.
On medium heat, add mustard and cumin seeds. As they sizzle, add onions, ginger, garlic, chilis and curry leaves. Cook until aromatic. About 1-2 minutes.
Add turmeric and garam masala. Cook for 1-2 minutes.
Add drained chickpeas. Add salt. Mix well. Cover and let brown. About five minutes.
Add coconut milk, water and tomato sauce. Mix well. Sprinkle on pulao masala if using.
Bring to boil and let boil for 10 minutes.
Stir in chopped cilantro if using and turn off heat.
Enjoy over plain rice or with rotis!