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Chickpeas in Coconut milk curry recipe comes to rescue when nothing is planned or if I have way too many cans of coconut milk and chickpeas are stored in my cabinet. This can be cooked under 45 mins with minimal advance prep (barring the situation with chickpeas of course).

I always enjoy this with some steamed Basmati rice. I bulk cook this to last for few more days and later enjoy the left over curry with rice/roti or by topping it over a toast as well.

Indian Curries by Spice Trip with Paulami

Chickpea with Coconut Milk Curry

If you dont like coconut milk then it can be substituted with almond or cashew milk or even cashew paste.

How would you like this quick dish to be served at your home?

 

Print Recipe
Chickpeas Coconut Curry Yum
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins.
  2. Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then add diced tomatoes, break up with a wooden spoon once they begin to cook and simmer for 10 mins.
  3. Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
  4. Add the chickpeas to the mixture and stir everything well. Check seasoning and add salt to taste. If the gravy is too thick, you can add some water as well.
  5. Serve hot with Basmati Rice and chopped coriander leaves and maybe a wedge of lemon (optional)
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1 Comment

Bombay Chickpea Curry (with some childhood memories) - Spice Trip with Paulami · October 11, 2018 at 3:37 pm

[…] more filling for weeknight meal. If you like something with coconut milk I have another recipe with Chickpeas in Coconut Milk on the blog. You can choose to add coconut milk to this dish but then it won’t taste it […]

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