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Spicy chickpea curry served with rice and coriander
Creamy and spicy chickpea curry with coconut milk

Spicy Chickpea Curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Curry is not a single spice, but a complex blend of spices and a method of preparation. In this 'Chana Masala' inspired dish, the acidity of tomatoes and sweetness of coconut milk create a harmonious base for the spices. Ginger and garlic set the tone, while chickpeas soak up the thick sauce whilst retaining their shape.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Grater (for ginger, garlic)

Instructions

1 ✓

Finely chop the onion, grate the garlic and ginger. Heat the oil, throw in the whole cumin. When fragrant (a few seconds), add the onion.

Tip: Popping the cumin in oil flavours the base of the whole dish.
2 ✓

Sauté the onion until golden brown (approx. 5-8 mins). This gives the sauce a sweet base. Add ginger and garlic, fry for 1 minute.

Tip: If you don't brown the onion enough, the sauce will be tasteless and pale. Caramelisation is key.
3 ✓

Sprinkle in the powdered spices (curry, coriander), stir in the oil for 30 seconds, then pour in the tomato passata.

Tip: Powdered spices dissolve in fat, but be careful as they burn quickly. The moisture of the tomato stops the burning.
4 ✓

Cook the tomato base for 5 minutes until the oil starts to separate on top. Then add the chickpeas and coconut milk.

Tip: 'Oil separation' indicates the raw tomato taste has gone and the spices have fully melded with the sauce.
5 ✓

Simmer on low heat for 10-15 minutes until thickened. Season with salt and pepper. Sprinkle with fresh coriander when serving.

Tip: Fresh coriander is heat sensitive, so only add it at the very end when serving.

Recipe FAQ

The sauce is too runny. What should I do?
Cook longer without a lid to evaporate water, or crush a few chickpeas in the sauce with a fork, which acts as a natural thickener.

Ingredients

  • 240 g cooked chickpeas (tinned)
  • 200 ml coconut milk
  • 1 piece red onion
  • 2 cloves garlic
  • 200 ml tomato passata
  • 1 tsp fresh ginger (grated)
  • 1 tbsp curry powder (or garam masala)
  • 1 tsp whole cumin seeds
  • 1 tsp ground coriander
  • 1 tsp salt
  • 0.5 tsp pepper
  • 2 tbsp olive oil (or coconut oil)
  • 1 bunch fresh coriander