South Indian Chickpea Curry

You might also like these recipes for vegetable curry, chana masala and chickpea tikka masala. This chickpea curry inspired by south Indian flavors is aromatic, creamy, not too spicy, and so nourishing. The combination of warm spices and soothing herbs in this curry give it a unique, irresistible flavor. There are fennel seeds, which add sweetness and complexity. A soupçon of fenugreek seeds, for that undetectable, bitter yin prized in south Indian dishes. Curry leaves for their fresh, lemony yet spicy flavor. And coconut, a quintessential south Indian ingredient, to add creaminess. If you don’t have all the spices, don’t worry - you can use curry powder instead. I have recorded a short video that guides you through the recipe and you can see for yourself just how easy it is to make.

Full-flavored chickpea curry

Loaded with flavor. . I wanted to create a dish that was quite distinct from chana masala, which is north Indian, but just as delicious. To create a south Indian flavor in this chickpea curry recipe, I used ingredients commonly used across the region, like coconut and curry leaves. The easy spice blend adds so much deliciousness. And the spices–fennel, cardamom, cumin, cinnamon – balance each other. Easy recipe. The spice mix needs just six ingredients. The recipe is ready in minutes, especially if you use canned chickpeas, making this a fantastic recipe for a weeknight dinner. Chock-full of healthy plant protein and nutrients. Chickpeas are loaded with fiber and protein and they are also a healthy source of nutrients, including folate and iron, making them a valuable addition to a vegan or vegetarian diet. There are just 288 calories, 12 grams of protein and 10 grams of fiber in each serving of this curry. Friendly to all diets. The curry is gluten-free, soy-free and nut-free. You can adjust the spice level up or down and you can make this chickpea curry without added oil.

Watch how to make chickpea curry

Make-ahead and storage

This coconut chickpea curry tastes tastes even better the next day when the spices, coconut milk and chickpeas have had a chance to sit together. You can make this curry up to three days before serving or store leftovers in the refrigerator for up to three days. Freeze in a freezer-safe container for up to three months.Thaw and reheat before serving. Coconut milk can get a bit grainy after freezing but this won’t alter the flavor. Check to get new recipe updates by email.