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Coconut And Chickpea Curry
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Ingredients
•
Oil
- 2 tablespoons
•
Garam masala
- 2 teaspoons
•
Salt
- 1 teaspoon
•
Cumin seeds
- 1 teaspoon
•
Onion
- 1
•
Chillies
- 1 tablespoon
•
Garlic cloves
- 4
•
Tomatoes (chopped)
- 3
•
Chickpeas (cooked)
- 2 cups
•
Coconut milk
- 2 cups
•
Cauliflower head (chopped)
- 1
•
Spinaches
- 1 cup
•
Lemon juice
- 2 tablespoons
•
Coriander leaves
- 2 tablespoons
Method
1.
Heat
the
oil
in a heavy skillet or Dutch oven over medium
heat
.
2.
Add
the
onion
and
cook
for about 10 minutes, browning the
onion
and letting it develop dark color, although without burning it.
3.
Stir
in the garlic and
cook
for 2 minutes.
4.
Add
cumin seeds
,
garam masala
, and
chilly
, then
stir
.
5. Next,
stir
in the
tomatoes
,
coconut milk
, and cauliflower and
simmer
for 10 minutes.
6. Turn down the
heat
, then
add
chickpeas
.
Simmer
for about 20 minutes, or until the
chickpeas
are tender and the sauce has reduced slightly.
7.
Add
the baby
spinach
and
lemon juice
.
Taste
and season with
salt
before
adding
coriander
.
8.
Serve
immediately over rice, or let cool and refrigerate.
9. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.
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