Chickpea curry recipe
I have used chickpeas here, but broad beans, red kidney beans, butter beans or any other pulse could be used in this dish, and you can replace the dried pulses with canned.
Ingredients
- 400 g dried chickpeas, soaked overnight
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 x 2.5cm piece of cinnamon stick
- 2 green chillies, sliced
- 10 -12 curry leaves
- 2 tomatoes, chopped
- 2 tablespoons dried shrimps, crushed or powdered
- 2 tablespoons finely chopped coriander leaves
- 1 tbsp lime juice
- 1 pinch salt
- 1 red chilli, to garnish (optional)
- 4 garlic cloves, peeled
- 1 tablespoon chopped fresh ginger
- 1 teaspoon mustard seeds, soaked in warm water for 2 hours to so?en
- 2 tbsp coconut milk
- 6 tablespoons grated fresh coconut or unsweetened desiccated coconut
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 115 mins
- Serves: 4
Step-by-step
- Drain the chickpeas and put them in a pan with fresh cold water to cover generously. Bring to the boil and boil for 10 minutes, then simmer for 60-90 minutes until the chickpeas are tender. Drain well.
- Blend or pound together the coconut paste ingredients.
- Heat the oil in a pan and sauté the onion with the cinnamon stick, green chillies and curry leaves until lightly coloured. Add the tomatoes with salt to taste, stir well and cook until they start to break down. Add the chickpeas, dried shrimps and chopped coriander.
- Simmer, stirring frequently, for 5-8 minutes or until the chickpeas are hot. Stir in the coconut paste and cook for a further 3-5 minutes. Add the lime juice and garnish with the red chilli, if using, and serve.
Atul’s Curries of the World is published by Absolute press, an imprint of Bloomsbury publishing, £20. Photography by Mike Cooper.
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