Chickpea Coconut Curry
This Chickpea Coconut Curry is a lighter take on the traditional recipe, using just a touch of coconut milk for creaminess while keeping the base light with water. It’s a perfect blend of spices, chickpea, and subtle coconut flavor — great for a comforting, healthy meal.
Nutrition Facts
Per serving
Energy
146 kcal
Protein
6 g
Carbs
22 g
Fat
5 g
Fiber
5 g
Ingredients
Chickpeas (Raw)
1 small cup (100g)
Coconut Milk
1 tbsp (15g)
Plain Water
2 medium cup (500g)
Garlic paste
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
2 tsp (10g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Soak chickpeas overnight, Pressure cook.
Cooking Steps
Heat oil in a pan and sauté the chopped onions until they turn translucent.
Add ginger-garlic paste and cook for another minute.
Add chopped tomatoes, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add boiled chickpeas and water as needed to cover the chickpeas and simmer until the chickpeas is cooked through.
Stir in 1 tbsp of coconut milk and mix well.
Garnish with fresh coriander leaves and serve hot.