Chickpea Coconut Curry

Chickpea Coconut Curry

Chickpea Coconut Curry

This is my all-time favorite dish. My mom used to make when we were young. It is plant-based and full of protein and it is a delicious curry with some Indian spices.

I like to soak the beans, chickpeas overnight for easy digestion For this recipe, I soaked 1 1/2 cup of chickpeas for eight hours and then boiled it in Instapot for 15 minutes with some salt (you can use the canned chickpeas too).


1 1/2 cup of chickpeas boiled

1 cup of diced tofu

1/4 Cup Coconut milk

1/2 cup onion, chopped

1/2 cup tomatoes, chopped

1 tablespoon of garlic, crushed

1 tablespoon ginger, crushed

1 teaspoon cumin seeds

2 cloves

1 bay leaf

1 teaspoon of paprika

1 teaspoon spices (black pepper powder, turmeric, garam masala and coriander powder, cinnamon powder salt)

Heat up the pot and put 2 tablespoon of oil of your choice. Then put the cloves, bay leaf and cumin seeds. Keep the stove on medium heat, then put onion and saut̩ for a few minutes. Then put the tomato, ginger and garlic and mix everything together. Put all the spices together and mix the entire dish Рcover and let sit for at least five minutes.

Once tomatoes are soft, then put 1/2 cup of water and also put the chickpeas and mix all of them together. Then put tofu and mix all of the ingredients and then for at least 10 minutes. When it starts boiling, put one 1/4th cup of coconut milk and stir nicely and let it boil for 5 more minutes.

Your hot and delicious, chickpea coconut curry is ready to eat. You can eat it with rice or quinoa.

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