Chickpeas Coconut milk Curry | Chapati side dish recipe
Cook like Priya
Cook like Priya
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  • 1 large finely chopped
  • 2 medium mashed
  • 1. In a wide pan heat oil add in the whole spices
  • 2-3 minutes until they are cooked and fully transparent. Add the ginger garlic paste and let it cook until the raw smell goes away (2
  • 3. Add in the mashed tomato and add
  • 1/2 salt
  • 2 minutes until mushy
  • 4. Now add all the spices, turmeric, coriander, cumin and mix well. Now the base of the curry is thick add the pressure cooked chickpeas and water (1
  • 5. Cover the lid and let it cook for 3
  • 7. Cover with lid for 10 minutes and later serve it with rice or chappathi.
  • 1. I usually soak the chickpeas overnight
  • water
  • 1/2 cup chickpeas I add
  • 1 cup water
  • 2. You can alternately purée the tomato and add this to the curry base.
  • 3. You could add cubes potatoes to this curry if you have picky eaters who don



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