North Indian RecipesLunchHigh Protein

Chickpea Coconut Milk Curry Recipe

Name: Chickpea Coconut Milk Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 1 cup kabuli chana (white chickpeas) - soaked for 8 hours; 1 onion - finely chopped; 1 inch ginger - finely chopped; 4 cloves garlic - finely chopped; 1/2 cup homemade tomato puree; 1/4 cup coconut milk; 1/2 teaspoon turmeric powder (haldi); 1 teaspoon red chilli powder; 1 teaspoon cumin powder (jeera); 1 teaspoon coriander powder (dhania); 1 teaspoon garam masala powder; 1 teaspoon chaat masala powder; 1 tablespoon ghee; salt - to taste

A high protein North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked for 8 hours, onion - finely chopped, inch ginger - finely chopped. Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

690kcal

Estimated Cost

₹350-500

Carbs76g

Protein40g

Fats25g

Servings Scaler

Instructions

14 steps

1
To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water
coconut milk(1/4 cup)
2
Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker
salt - to taste
3
Pressure cook for 6-8 whistles and turn off the flame
4
Allow the pressure to release naturally before you open the pressure cooker
5
Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan
coconut milk(1/4 cup)ghee(1 tablespoon)
6
Add the ginger, garlic and onions and saute till onions become tender
onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
7
This will take about three minutes
8
Next add the tomato puree and bring it to a brisk boil
homemade tomato puree(1/2 cup)
9
Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir
coconut milk(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)chaat masala powder(1 teaspoon)salt - to taste
10
Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)homemade tomato puree(1/2 cup)coconut milk(1/4 cup)
11
Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat
coconut milk(1/4 cup)
12
Check the salt and spices and adjust according to your taste
salt - to taste
13
Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot
coconut milk(1/4 cup)
14
Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch
coconut milk(1/4 cup)

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchHigh Protein

Chickpea Coconut Milk Curry Recipe

A high protein North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked for 8 hours, onion - finely chopped, inch ginger - finely chopped. Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time45 min

Calories

690kcal

Est. Cost₹350-₹500

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

76g(44%)

Protein

40g(23%)

Fats

25g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

14 steps

1
To begin making Chickpea Coconut Milk Curry Recipe, first soak 1 cup of chickpeas overnight in required water
coconut milk(1/4 cup)
2
Next day, transfer the chole along with 3 cups of water into a pressure cooker with some salt, close the pressure cooker
salt - to taste
3
Pressure cook for 6-8 whistles and turn off the flame
4
Allow the pressure to release naturally before you open the pressure cooker
5
Now to make Chickpea Coconut Milk Curry; heat ghee in a heavy bottom pan
coconut milk(1/4 cup)ghee(1 tablespoon)
6
Add the ginger, garlic and onions and saute till onions become tender
onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
7
This will take about three minutes
8
Next add the tomato puree and bring it to a brisk boil
homemade tomato puree(1/2 cup)
9
Add the coconut milk and all the dry spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, salt to taste and stir
coconut milk(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)chaat masala powder(1 teaspoon)salt - to taste
10
Add the cooked Kabuli chana to the tomato coconut milk gravy and combine well
kabuli chana (white chickpeas) - soaked for 8 hours(1 cup)homemade tomato puree(1/2 cup)coconut milk(1/4 cup)
11
Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat
coconut milk(1/4 cup)
12
Check the salt and spices and adjust according to your taste
salt - to taste
13
Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot
coconut milk(1/4 cup)
14
Serve Chickpea Coconut Milk Curry Recipe along with Steamed Rice and Mint And Pomegranate Raita for a comforting lunch
coconut milk(1/4 cup)