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.
đź’¬ 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.
âś… 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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