Episode 193 | Easy Chickpeas Curry | Cuisine Mauritian |

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: cumin + paprika

Homemade blends can be healthier and more flavorful.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and equally nutritious.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat while bell pepper is milder and more accessible.

Boil the diced potatoes in salted water and keep aside with some starchy water.

In a pot, heat oil and add a bay leaf or curry leaf.

Add diced onion and sauté until translucent.

Stir in cumin powder, coriander powder, garam masala, turmeric, chilli powder, and paprika, cooking for a minute.

Add ginger and garlic paste and mix well.

Add water to achieve a curry gravy consistency.

Stir in the curry powder and tomato purée, cooking until combined.

Add the tinned chickpeas and mix well.

Season with fenugreek leaves and lemon juice.

Garnish with fresh chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary