This Indian recipe chickpeas with curry and coconut is vegan, vegetarian, low in fat and low in calories. It's extremely tasty and it's so rich and easy to make.
Execution time: 20 minutes
Baking time: 20 minutes
Servings: 2-4
Components
- 800 g boiled chickpeas
- 1 large onion, finely chopped
- 2 and others olive oil
- 2 sk. chopped garlic
- 1 wp butter
- 400 ml of coconut milk
- 2 bunches of spinach
- 100 gr. roasted cashews
- 1 kg fresh ginger
- Or cayenne pepper
- Salt
- Pepper
- Water - Νερό
For the spice mixture
- 1 tbsp. curry
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 2 cloves
- 2 garlic cloves
- ½ κ.γ. anise
- ½ κ.γ. pepper seeds
- ½ sp. cinnamon
- ½ κ.γ. turmeric
- ¼ κ.γ. nutmeg
For serving
- Fresh coriander, chopped
- Lemon juice
- Basmati rice
Execution method
- In a spice grinder, put all the ingredients for the spice mixture and set aside.
- In a large saucepan, heat the olive oil and butter over medium heat.
- Add the onion and cook, stirring frequently, until the onion is soft and golden.
- Reduce heat and add garlic and ginger. Cook, stirring
- continuously for about 30 seconds.
- Then add the cashews, cayenne, and half the spice mixture.
- Cook for 30 seconds until the spices come out.
- Add the coconut milk and remove from the heat.
- Transfer the mixture to a blender and beat for about 30 seconds.
- Transfer the mixture to a saucepan and bring to a boil over medium-low heat, stirring constantly.
- Add the chickpeas, salt, pepper, spinach and the rest of the spice mixture and cook over low heat, stirring constantly for about 10 minutes or until the mixture thickens. Serve hot, over rice and garnish with fresh coriander.
This Indian coconut chickpea curry recipe is vegan, vegetarian, low-fat and low-calorie. It is super flavorful and is so hearty, and easy to make.
Preparation time: 20 minutes
cooking time: 20 minutes
Servings: 2-4
Ingredients
- 800 g chickpeas, boiled
- 1 large onion, chopped
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tbsp butter
- 400ml coconut cream
- 2 bunches of spinach
- 100 g cashews, toasted
- 1 tsp fresh ginger
- ¼ tsp cayenne
- Salt
- Pepper
- Water
For the spice mixture
- 1 tsp curry
- 1 ½ tsp cumin seeds
- 1 ½ tsp coriander seeds
- 2 cloves
- 2 cloves of garlic
- ½ tsp star anise
- ½ tsp pepper seeds
- ½ tsp cinnamon powder
- ½ tsp turmeric
- ¼ tsp nutmeg
For serving
- Fresh coriander, chopped
- Lemon juice
- basmati rice
Method
- In a spice grinder, combine all the ingredients for the spice mix and set aside.
- In a large pot, heat the olive oil and butter over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened and starting to brown.
- Reduce the heat to medium and add the garlic and ginger. Cook, stirring
- constantly until fragrant, about 30 seconds.
- Then, add cashews, cayenne, and half of the spice mixture. Cook for 30 seconds more to toast the spices.
- Add coconut milk and remove from heat. Scrape up any browned bits from the bottom of the pan.
- Add coconut milk and remove from heat.
- Transfer the mixture to a blender and blend it until smooth, about 30 seconds.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Add chickpeas, salt, pepper, spinach, and the remaining spice mix and cook over low heat, stirring constantly for about 10 minutes or until slightly reduced. Serve hot, over rice and garnished with chopped fresh cilantro.
