Vegan Masala Recipe

Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp neutral oil; 1 tsp fennel seeds; 1/4 tsp fenugreek seeds; 1 tsp cumin seeds; 4 cloves garlic, minced; 2 green cardamom pods; 1 small cinnamon stick; 1 large onion, finely chopped; 1 tsp paprika; 1 tsp turmeric; 2 medium tomatoes, chopped; 1 tin chickpeas, drained and rinsed; 1 tsp salt; 1 cup water; 1/4 tsp cayenne; a few curry leaves; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

A Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

45 minPrep: 20 minCook: 25 minServes 4IndianVegan

chickpea currycoconut currycomfort foodhealthy

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Blend the fennel seeds, fenugreek seeds, cardamom pods, and cinnamon stick in a grinder or blender until fine, then set aside.
2
In a sauté pan, heat the 2 tbsp neutral oil and add cumin seeds. Once they splutter, mix in the onions, curry leaves, and garlic, cooking until the onions are translucent.
3
Incorporate the 2 medium tomatoes, chopped, paprika, cayenne, turmeric, and the spice mix. Cook on medium heat, stirring frequently until the tomatoes darken and most liquid evaporates.
4
Stir in the 1 tin chickpeas, drained and rinsed and 1 tsp salt, then add water. Bring to a boil, reduce heat, and simmer for 10 minutes.
5
Mix in the coconut milk and heat until warm.
6
Taste and adjust 1 tsp salt as necessary. Garnish with chopped 2 tbsp fresh coriander, chopped and serve hot.

Gather everything first

Ingredients

•2 tbsp neutral oil
•1 tsp fennel seeds
•1/4 tsp fenugreek seeds
•1 tsp cumin seeds
•4 cloves garlic, minced
•2 green cardamom pods
•1 small cinnamon stick
•1 large onion, finely chopped
•1 tsp paprika
•1 tsp turmeric
•2 medium tomatoes, chopped
•1 tin chickpeas, drained and rinsed
•1 tsp salt
•1 cup water
•1/4 tsp cayenne
•a few curry leaves
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Essential Vegan Indian Pantry Staples

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How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.

How to Temper Spices (Tadka)

Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.