Chickpea Coconut Milk Curry Recipe
Make this creamy, delicious and comforting Chickpea Coconut Milk Curry Recipe for lunch or dinner that is packed with flavours from the spices and the coconut milk making it a perfect dish along with a hot bowl of ghee rice. This high protein Chickpea curry is quick to make and can be packed into your lunch box with some roti or rice.
Chickpea Coconut Milk Curry Recipe is simple and delicious. Cooked Kabuli chana is simmered and cooked along with tomatoes, spices and coconut milk making this curry absolutely flavourful.
Did You know: Chickpeas make for a very nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders. Chickpeas are rich in potassium, phosphorus, magnesium and calcium. It also has impressive amounts of iron, sodium, selenium and small amounts of copper, zinc and manganese.
Try our other Chickpeas/ Kabuli Chole Recipes, which can be made for everyday meals:
- Kadai Chole Recipe- Dry Chickpeas Masala with Capsicum
- Sarson Chole Ka Saag Recipe
- Tamatari Chole Recipe
- 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours
- 1 Onion , finely chopped
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1/2 cup Homemade tomato puree
- 1/4 cup Coconut milk
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- 1 tablespoon Ghee
- Salt , to taste
How to make Chickpea Coconut Milk Curry Recipe
To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight.
Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker.
Pressure cook for 6-8 whistles and turn off the flame. Allow the pressure to release naturally before you open the pressure cooker.
Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan. Add the ginger, garlic and onions and saute till onions become tender. This will take about three minutes.
Next add the tomato puree and bring it to a brisk boil. Add the coconut milk and all the dry spice powders, turmeric powder, chilli powder, cumin powder, coriander powder, garam masala, chaat masala and salt and stir.
Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well.
Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. Check the salt and spices and adjust according to your taste.
Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot.
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