Ingredients
- 3 tablespoons coconut oil
- 1 medium yellow onion, medium diced
- ½ teaspoon cumin seeds
- 6 curry leaves
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- ½ cup chopped fresh cilantro
- 2 tablespoons Madras curry powder
- 1 teaspoon ground turmeric
- ¼ cup tomato purée
- 1 14.5-ounce can chickpeas, slightly drained
- ½ cup diced boiled carrots
- 2 teaspoons kosher salt
- ½ cup water
- 1 cup coconut milk
- ½ teaspoon Garam masala
Preparation
METHOD
Heat a large pot over medium heat. Once hot, add coconut oil, onion, cumin seeds, and curry leaves, sauté for 3 minutes.
Add the minced garlic and ginger. Sauté for 3 minutes.
Next, add Madras curry powder and turmeric; stir to coat.
Next, add tomato purée and sauté for 2 minutes. Then add chickpeas, boiled carrots and salt. If sauté mixture is too thick, add up to ½ cup water.
Finally, add coconut milk; cook for 10 minutes over low heat, or until thick and stew-like. Stir occasionally.
When the chickpea curry is thickened, taste and adjust seasonings as needed, adding more salt if needed; sprinkle garam masala powder for extra flavor.
Remove from heat and stir to mix, then let cool slightly before serving. Garnish with freshly chopped cilantro. Delicious Chickpea curry goes well with white or brown rice and vegan naan.
