Anti-Inflammatory Coconut Chickpea Curry | How to Make Coconut Chickpea At Home |Varun Inamdar
Recipe Information
Coconut Chickpea Curry
Cultural Context
Coconut Chickpea Curry is a beloved dish in Indian cuisine, particularly in coastal regions where coconut is abundant. This dish reflects the use of simple, wholesome ingredients that come together to create a rich, creamy curry. Traditionally, it's enjoyed with rice or flatbreads, making it a staple in many households. Today, it has gained popularity worldwide for its comforting flavors and plant-based appeal, often featured in vegetarian and vegan menus.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: coconut cream diluted with water
Light coconut milk reduces calories while maintaining flavor.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Canned beans are often less expensive and quicker to prepare.
spinach
🥗Healthier: kale
💰Cheaper: frozen spinach
Frozen spinach is more affordable and has a longer shelf life.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric and cumin
Homemade blends can be cheaper and tailored to taste.
Grind freshly grated coconut, untoasted coriander seeds, turmeric powder, dry red chillies, untoasted fennel seeds, black mustard seeds, cloves, star anise, mace, cinnamon, peppercorns, and 3 tablespoons of cold water into a fine paste.
In a pressure cooker, heat regular vegetable oil on high flame.
Add chopped ginger, chopped green chillies, curry leaves, and chopped onions; sauté until onions are translucent.
Add the ground paste and soaked chickpeas; stir well.
Add salt and chopped tomatoes; stir again.
Pour in thin coconut milk and stir well.
Pressure cook for 20 minutes or 3 whistles.
Once done, allow the pressure to settle, stir, and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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