Creamy coconut chickpea curry
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***RECIPE, FEEDS 8-10***
1 lb (454g) dry chickpeas (or about twice that in canned chickpeas, rinsed and drained)
1 lb (454g) fresh green beans
1 lb (454g) fresh tomatillos (could replace with canned, or with more tomatoes)
1 28 oz (794g) can whole plum tomatoes
1-2 14 oz (414mL) cans of coconut cream
1 onion
1 bell pepper
2-3 fresh chilies (I used jalapeños)
3-4 garlic cloves
3-4 tablespoons Indian-style spice mixture (I toasted and ground a mixture of whole green and black cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns)
basmati rice (I make half a cup, 100g of dry rice per person)
two stock cubes (I used OXO meat-free beef cubes made of yeast extract, but you could use all kinds of things, or skip it)
mustard seeds (optional)
chili powder for the table (I used Kashmiri)
white wine (optional)
sugar (optional)
fresh cilantro (coriander leaves) or other green herb for garnish
salt
The night before, get the chickpeas soaking in plenty of plain water — they should double in size. The next day, drain and rinse them. Put them in a big pot with plenty of fresh water (I salt it like pasta water, but that may slow the cooking a bit and you could just season the sauce), bring the pot to a boil, hold it there for a few minutes, then reduce to a simmer, cover and cook until almost as tender as you want them — mine took an hour. Drain and hold them until your sauce is ready.
Meanwhile, sauce. If using fresh whole spices, toast them dry in a big pan until fragrant, take them out and grind them. Peel and chop up the onion and put it in that big pan with some oil. You want to brown the onion, so use pretty aggressive heat, and stir it frequently while you chop up the peppers. Stir the peppers into the pan and keep cooking while you peel and chop the garlic. Stir the garlic into the pan, keep stirring frequently so nothing burns. Take the lanterns off the tomatillos and chop them up.
When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan. When they're soft and brown, stir in the tomatoes and their liquid, using them to deglaze the pan again. Try to smash the tomatoes so they'll cook faster. Stir in your spice mixture and a big splash of white wine (if using). Simmer it for about an hour, until everything is soft and mushy. Stir it occasionally and replenish with more wine or water if it's getting so thick that it might stick to the pan and burn.
Meanwhile, rice. Wash and drain the rice a few times until the water runs clear(ish). Add the cooking water (I used the trick where you touch the tip of your index finger to the surface of the rice and fill the pot with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds, cover, bring to a boil, reduce to a simmer and cook until all water is absorbed — maybe 15 minutes. Fluff with a fork and hold in on warm until you're ready to eat.
When the sauce is done cooking, pass it though a sieve into a bowl, using a spoon to grind everything into the sieve. Discard the remaining skins and other solid vegetable matter. Stir the remaining smooth sauce into the drained chickpeas (if you're using drained canned chickpeas, now is when you bring them in). Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream (you could hold back some of the cream for garnish at the end) and stock cubes. Simmer until everything is tender and the stock cubes are dissolved. Taste for seasoning, and consider adding salt, sugar, more liquid, more cream, etc.
Serve on rice with cilantro and chili powder on the side. Freezes and thaws great.
TASTIEST CHICKPEA CURRY | quick recipe!!
This is the tastiest quick chickpea curry recipe I've ever eaten, inspired by south India & very much like a channa masala this vegan chickpea curry will blow you away & it is made in just 20 minutes.
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This #Vegan #ChickpeaCurry is creamy, powerful & very authentic tasting. I have some top tips to make you chickpea curry incredible. Its gluten free & very rich thanks to the coconut milk & my secret ingredient coconut flour. Make sure you give this one a try. Gaz Oakley
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Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes
Quick & Easy Chickpea Curry Recipe for Vegetarian and Vegan Diet. This South Indian Style vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.
???? Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings approx.)
2 Tablespoon Cooking oil (I have used LIGHT olive oil as its good for cooking in higher temps)
2 cups / 1 can (540ml) Cooked Chickpeas
1 Teaspoon Mustard Seeds
10 to 12 Curry leaves - Fresh, dry or frozen
1 cup / 135g Onions - chopped
1+1/2 Tablespoon Garlic - finely chopped
1/2 Tablespoon Ginger - finely chopped
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
1/8 Teaspoon Asafoetida
Salt to taste
1+1/2 / 350ml Cup Vegetable Broth (Low Sodium)
1+1/2 / 350ml Cup Water
1+1/2 Cup / 350ml Coconut Milk (Full Fat)
1/4 Cup / 12g Cilantro (Coriander leaves) - finely chopped
1/2 Tbsp Lime (or lemon juice) or to taste
▶️ METHOD:
Drain 1 can or jar of chickpeas and set aside.
To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING. Add the curry leaves and fry is for a few seconds. Now add the chopped onion and 1/4 Tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown. It will take about 5 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the chopped garlic and ginger and fry for 1 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add turmeric, ground black pepper, cayenne pepper, asafoetida and fry in very low heat for about 30 seconds.
Add the cooked chickpeas, salt, vegetable broth, water and mix well. Cover the lid and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes. after 15 minutes uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil. Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.
Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavours to blend.
✅ ????PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER.
Serve with naan and/or steamed rice with a green side salad.
▶️ IMPORTANT NOTES:
???? Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING.
✅ If the seeds start to splatter vigorously - you can cover the lid of the pan until it slows down or turn off the stove for a few seconds.
???? Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
???? If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER
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If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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CHICKPEA CURRY | Easy Vegetarian Curry Recipe!
This one-pan coconut chickpea curry is one of my favorite vegan and vegetarian dinners when I need something tasty on the fly. It's pantry-friendly with simple ingredients and filled with deliciously bold Indian-inspired flavors. And while it's begging to be served over rice, there are endless ways to enjoy it throughout the week.
I love this recipe because it's healthy, budget-friendly, meal-prep-friendly, loaded with plant-based protein, and incredibly flavorful, with all of those warming, curry spices. It's just SO GOOD. This will be a new favorite dinner recipe!
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the onion, ginger, garlic, and cilantro.
01:30 Add the chickpeas, coconut milk, broth, and spices to a pan.
02:45 Bring the chickpea curry to a boil, then reduce to a simmer.
03:20 Remove the chickpea curry from the heat, then stir in the cilantro and lime juice.
04:31 Serve the chickpea curry over rice.
05:01 Taste test, storage, and tips.
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The Best Curry Chickpea Recipe..Try this simple delicious and healthy recipe # #vegan #plantbased