Spicy Chickpea Masala Curry
Spicy Chickpea Masala Curry
Ingredients
For the curry
- 2 cups chickpeas, cooked
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 cup coconut milk
- 1 cup tomato puree
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 cup cilantro leaves, chopped
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 1 minute.
⏱️ 1 min - 2
Add the chopped onion and sauté until golden brown, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
⏱️ 2 min - 4
Add the ground coriander, turmeric, garam masala, and red chili powder, and cook for 1 minute.
⏱️ 1 min - 5
Pour in the tomato puree and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 6
Add the cooked chickpeas and coconut milk, stirring well to combine. Simmer for 10 minutes.
⏱️ 10 min - 7
Season with salt and stir in the chopped cilantro leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chickpea Masala Curry
Ingredients
For the curry
- 2 cups chickpeas, cooked
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 cup coconut milk
- 1 cup tomato puree
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 cup cilantro leaves, chopped
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 1 minute.
⏱️ 1 min - 2
Add the chopped onion and sauté until golden brown, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
⏱️ 2 min - 4
Add the ground coriander, turmeric, garam masala, and red chili powder, and cook for 1 minute.
⏱️ 1 min - 5
Pour in the tomato puree and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 6
Add the cooked chickpeas and coconut milk, stirring well to combine. Simmer for 10 minutes.
⏱️ 10 min - 7
Season with salt and stir in the chopped cilantro leaves before serving.
⏱️ 1 min