Creamy Coconut Chickpea Curry Recipe

Prep Time:

30 Minutes

Cook Time:

30 Minutes

Serves:

Level:

4

Intermediate

Tags:

Dinner, Lunch, Fakeaway, Freeze Me, Gluten Free, Vegan, Vegetarian, Flexitarian

About the Recipe

We've drawn inspiration from South India for this delicious curry. This highly-spiced chickpea curry is gentle on heat and coconut cools the dish too.

We've opted for chickpeas instead of meat to reduce the CO2eq impact of this dish. We're also pairing this curry with easy homemade parathas instead of rice. Made with wheat flour, salt and water, the ingredients of two parathas create fewer emissions than a serving of rice.

As with most curries, this is even more flavourful the next day. So enjoy a second helping tomorrow and be sure to freeze your leftovers!

Ingredients

  • 1 tbsp (15ml) sunflower oil

  • 1 small onion (125g)

  • 2 cloves garlic (5g)

  • Thumb-sized piece ginger (10g)

  • 1 mild chilli

  • 1 can (400g) chickpeas

  • 1 can (400ml) coconut milk

  • 200ml vegetable stock 

  • 200g kale

  • Salt and freshly ground pepper

  • 5g coriander leaves


Spice Mix

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp ground cinnamon

  • 1 tsp mustard seeds

  • 1 tsp fenugreek seeds

  • 10 curry leaves


Parathas

  • 250g plain flour

  • 4 tsp (20ml) sunflower oil

  • 1/4 tsp salt

  • 200ml water

How to make the recipe

1. Prep your aromatics. Finely dice your onion and mince your garlic. Use a spoon to remove the skin from the ginger. Grate 2/3 of the ginger and slice the remaining into little matchsticks. Keep the ginger matchsticks to the side for later. Finely chop the chilli.


2. Prepare your spice mix. In a small bowl, mix together the ground coriander, cumin and cinnamon. Warm a large, dry pot over medium heat, and add the mustard and fenugreek seeds. Toast them for 30-60 seconds, moving regularly, until your fenugreek seeds are golden brown and fragrant, and your mustard seeds start to jump a little. Keep your eye on them so they don't burn! Empty the toasted seeds into the bowl with your other ground spices.


3. Make your base. Add a tablespoon of sunflower oil to your large pot over medium heat. Add the diced onion and fry for 2 mins. Then add the garlic, ginger and chilli. Cook for another minute. Add the curry leaves, ground spices, toasted spice seeds and a tablespoon of water to the pot. Stir into the aromatics and fry for 1 minute until fragrant.


4. Fry chickpeas. Drain your chickpeas and add them to the pan too. Fry them for 10 minutes until they start to slightly brown. If they start to get too stuck to the bottom of the pan, add a splash of water to the pot to deglaze it.


5. Gently simmer. Add the coconut milk and vegetable stock to the pot. Bring to a boil and then turn down the heat to a gentle simmer. Simmer for 30-40 minutes.


6. Make dough for parathas. In a mixing bowl, mix the plain flour and salt. Add 1 teaspoon of sunflower oil (5ml) and the water. Use a metal spoon to mix everything together until a ball starts to form.


Then, lightly flour a surface and use your hands to bring together the ball and knead it until it forms a soft, non-sticky dough. If the dough is too sticky, slowly add more flour. If it's too dry and breaks apart, wet your fingers before kneading to add more moisture to the ball. Repeat if necessary.

When your dough has formed, leave it to rest for 15 minutes.


7. Prep your kale. Take time now to remove any thick stems from your kale. Shred or tear the kale leaves into smaller, bitesize pieces.


8. Roll out your dough. Split the dough ball into 8 smaller balls. Take your first dough ball. Roll it out into a thin, flat round. Brush a thin layer of sunflower oil onto the rolled out dough.   Fold the dough in half, brush another thin layer of oil on top of the folded dough. Then fold that half to make a quarter. Now roll the quarter into a large flat round again - this is your paratha. You'll have created layers underneath that will flake when cooked.

Repeat this process with the remaining dough balls.


9. Stir in the kale and ginger matchsticks. Add the shredded kale to the pan and heat gently while you cook the parathas. Stir in the ginger matchsticks from earlier.


10. Cook the parathas. Heat a large, flat frying pan over medium-high heat. When hot, add the first paratha to the pan. Cook until the dough starts to dry out on one side, then flip it. If it's blistering too darkly then turn down the heat slightly. Cook until the paratha puffs up and the dough no longer looks wet. You may need to flip sides a couple of times.

Repeat this process with the remaining parathas. Stack the parathas on top of each other to stay moist.


11. Serve. Taste your curry and add a little more salt, if needed. Dish up the curry and serve the parathas on the side. Scoop up your curry with the parathas to soak up all the spices and flavours!