Indian Chickpea Curry

Indian Chickpea Curry

I love the sauce in this Indian curry. It tastes like authentic Indian food. We sometimes use it to make Malai Kofta as well which is equally delicious but a lot more trouble than this simple recipe. Chickpeas are a great source of protein for vegetarians and vegans. They are also high in dietary fibre and essential minerals. 

Indian Chickpea Curry

By May 7, 2018

Instructions

  1. Heat ghee in a large saucepan.
  2. Fry the cardamon seeds and bay leaves until fragrant.
  3. Add onion, garlic, ginger and chilli. Fry until soft.
  4. Add remaining spices and stir for a minute. 
  5. Add cashews, tomatoes, water and salt. Mix well, then cover and cook over medium heat for 15-20 minutes.
  6. Meanwhile, steam the sweet potato until tender. 
  7. Puree the gravy with a stick blender or in a food processor. If you are using a food processor it is best to allow the mix to cool before putting it into the plastic bowl. 
  8. Pour gravy back into the saucepan and turn onto low heat.  Add coconut cream and honey. Mix well.
  9. Add the chickpeas, cooked sweet potato and broccoli. 
  10. Simmer for 10 minutes until the broccoli is tender. 
  11. Server over Basmati rice. 
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