Konkani chickpeas curry in a coconut gravy soured with kokum: chickpeas cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 45 minutes.
Prep 12 min Cook 33 min Serves 3 Medium
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🫙Chickpeas1 1/2 cups, soaked overnight and pressure-cooked
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🥥Grated Coconut1/2 cup
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🍒Kokum3 pieces
Instructions
1
Prepare the chickpeas and chop the onion, tomato and aromatics.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add the chickpeas with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
🫙 Chickpeas1 1/2 cups, soaked overnight and pressure-cooked
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🌶️ Red Chili Powder1 tsp
🫙 Coconut Oil2 tbsp
🥥 Grated Coconut1/2 cup
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced
🍒 Kokum3 pieces
Steps
Prepare the chickpeas and chop the onion, tomato and aromatics.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add the chickpeas with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
