This Chickpea Curry recipe is really a south Indian-style Chana Masala with coconut milk and a few additional ingredients that give it a distinct identity all its own. And it smells so good, you are going to be eating it by the ladleful, straight from the pot.
I love chickpeas -- who doesn't -- and Chana Masala is a perennial favorite hereabouts. But this time I wanted something slightly different than this beloved Indian chickpea recipe. It had to be utterly fragrant, not too spicy, and simply divine.
Into my south Indian Chickpea Curry went some spices, like fennel seeds, which adds a sweetness and complexity prized in Indian cooking. Some fenugreek seeds, for that undetectable, bitter yin that makes so many south Indian dishes so gorgeous. And, of course, some coconut, because no decent south Indian would leave it out.
I am always a little nervous when I serve Jay something new. Although his eating habits have improved drastically since we first started (check out one of his favorites, Chickpea Mushroom Turnovers), and he is actually eating most of his meals in less than 30 minutes, there is a lot that he still won't eat. In fact,with most new foods, he will stare at the plate dolefully for a full five to 10 minutes before he will even try a spoonful. But this Chickpea Curry went down in a hurry. In fact, it took him under 10 minutes to polish off his plate and ask for seconds, which was a record. Part of it, I am sure, was that incredible fragrance. Did I mention that already?
Here's the recipe for my delicious and quite authentic chickpea curry. And do come back for seconds!
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Looking for more chana masala recipes?
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Looking for more vegan curry recipes?
Easy Vegetable Curry with Chickpeas and Coconut Milk
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Chickpea Curry, South Indian Style Recipe
Vegan | Gluten-Free | Nut-free | Soy-free
Chickpea Curry, South Indian Style
Ingredients
- 4 cups chickpeas (canned or boiled. Drain before adding to recipe)
- 1 medium onion (finely diced)
- 2 medium tomatoes (finely diced)
- 1 sprig curry leaves, (optional)
- 1 tsp vegetable oil
- ½ tsp cumin seeds
- 1 cup coconut milk
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp paprika
- ½ tsp cayenne
- ½ tsp turmeric
- ¼ cup cilantro (chopped)
- Salt to taste
For masala powder or spice mix:
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp methi seeds
- 2 pods green cardamom
- ½ inch cinnamon stick
Instructions
- Make a powder of all of the masala ingredients, in a spice grinder or a powerful blender. Set aside.
- Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves if using, ginger and garlic.
- Sprinkle some salt and saute, over medium heat, adding a teaspoon or two of water if the ginger and garlic start to stick.
- When the onions are translucent, add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
- Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
- Add the chickpeas and salt and stir well to mix. Add 2 cups of water.
- Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
- Add salt. Garnish with leafy coriander and serve hot with rice.
Nutrition
Your recipe was fabulous I ate it right from the pot I have a friend from Trinidad and he introduced me to Indian cooking and his own Island cooking I am always looking for new recipes and am a fan of your blog happy cooking to all
Very nice recipe. Tried it today.. Made a few changes, dry roasted the spices before grinding them to a powder. .. Thanks for sharing.
Hi Vaishali
I've tried multiple chickpea curry recipes and this is by far the BEST! My roots trace to all over India and my husband is African. I'm totally vegan and my husband is mostly vegan so finding tasty veggie meals are tough. I'm so appreciative of this recipe. I usually make my own masalas as most recipes call for it but this masala is BOMB! What great flavours. Thank you!
I’m abit confused about the coconut milk. Is it canned such as the Thai coconut milk or the ones in the carton? Thanks.
Yes in a can, like the Thai coconut milk.
Hi, this is one amazing dish! Was looking for a coconut gravy without tamarind,wanted to cook Chana with tendli and used this recipe to do exactly that.... Our favourite Chana recipe!!
I'm curious if I can use my already ground spices instead of purchasing whole to grind at home. Do you know the amounts on ground spices vs whole?
Or I have garam masala, is that what is being made by grinding the whole spices?
im not that great at cooking but indian food is my absolute favorite and i want to start eating a more plant based diet. i shall pick up the ingridients next time i go to the supermarket and give it a try. luckily there is a nice indian market by my house for what i cant find at the supermarket.
Loved it! Thanks.
Thank you, Vaishali! I'll give it a try tonight:)
I am new to cooking Indian food... I don't think I could get methi and fennel seeds in time. Would it be horrible to to use garam masala spice instead of the spice mix?
Lyana, garam masala is fine. Since garam masalas can often differ widely based on brand, and some are spicier than others, I'd say use 2 tsp first and then add more if you think it's needed.
That was delicious! I have never made my own masala before. Sooo worth it. Best homemade chana masala ever!
I made this chickpea curry today. I had no potatoes so I substituted with sweet potatoes and it was delicious. My girls could not get enough of it 🙂 Thank you!
Great recipe ! Thanks for sharing
I've been reading your blog for years. I have a plant-based kitchen at home (but still enjoy cheese once a month or so, so I'm not vegan) and just finished an online cooking class through Forks Over Knives. I just used this recipe and it turned out great. I did a few substitutions that didn't seem to alter the intent of your recipe--used a dry saute technique to eliminate the oil. (I know, sounds awful, but it works.) Chana Masala is my favorite on the buffet and now at home, too! How exciting! Thank you!
Hi, that's wonderful-- I love this chickpea curry and so glad you did too. I don't find the idea of dry saute awful, because I often water-saute myself, although I have yet to try a dry saute. Thanks for letting me know it works in this recipe.
what kind of tomatoes do you use please?
Hi Maam,
Thank you for this recipe. I really like the idea of adding coconut milk into this dish. I will try it next time, I make it. Thank you for your blog. I do follow it. It is an inspiration for bloggers like me, to take make better presentations of our cooking skills.
Really loved the way you have presented the ingredients list, in the dotted box. Do you use a software to get that design?
Thanks
Regards
Vaishak S
This looks good. I was wondering what to make for dinner tonight. This will be perfect, so thank you. 😉
Thanks, TVJ. Hope you try!
Hi Vaishali, great curry as always. This one remembers me the food from Goa that i really like!
In which step you add the Coconut milk ?
Thanks for the great blog 🙂
Sérgio
Hi Sergio, at the very end, and don't let it boil. Thanks for your kind words. 🙂
Looks great! Thanks for all you do for us! 🙂
Thanks, Dave!