Best 4 Curried Chickpeas In Coconut Milk Recipes

CHICKPEA COCONUT CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
• Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

CHICKPEA COCONUT MILK CURRY RECIPE

Steps:

• To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water.
• 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 including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste 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.
• Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch.

CLEAN-EATING COCONUT CHICKPEA CURRY

Steps:

• Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
• Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
• Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
• Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
• Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
• Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
• Divide curry amongst bowls and top with yogurt and cilantro.

CRAZY CREAMY CHICKPEA CURRY

Steps:

• Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
• Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
• Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.