2.0 KiB
Vegetarian Chickpea Curry
Ingredients
- 200 grams of onion
- Vegetable oil
- 1 tbsp each of garlic and ginger
- Hot peppers (optional)
- 1 tbsp of cumin, coriander, paprika, chili powder
- 1 tsp of turmeric
- 1/4 cup of water
- 3 puréed tomatoes (350 grams)
- Salt
- Black pepper
- 1 cup of boiled or canned chickpeas
- 1/4 cup of yogurt (60 grams)
- 1 cup of water used to boil the chickpeas or regular water
- 1/4 cup of coriander
- 2 tbsps of butter (30 grams)
- 1/2 tsp of paprika or chili powder
Instructions
Step 1: Prepare the Ingredients
Chop 200 grams of onion.
Gather the garlic, ginger, hot peppers (if using), cumin, coriander, paprika, chili powder, and turmeric.
Puree 3 tomatoes to get 350 grams of tomato puree.
Boil 1 cup of chickpeas or use canned chickpeas.
Measure out 1/4 cup of yogurt and 1/4 cup of coriander.
Get the butter and paprika or chili powder ready.
Step 2: Cook the Sauce
Heat vegetable oil in a pan.
Add the chopped onion, garlic, ginger, and hot peppers. Cook until onions are translucent.
Add cumin, coriander, paprika, chili powder, turmeric, and stir well.
Pour in 1/4 cup of water and cook for 5 minutes.
Add the tomato puree, salt, and black pepper. Stir and let it simmer.
Step 3: Prepare Chickpea Blend
In a blender, add 1 cup of boiled or canned chickpeas.
Pour in 1/4 cup of yogurt and 1 cup of water used to boil chickpeas or regular water.
Blend until smooth.
Step 4: Combine Chickpeas with Sauce
Add the blended chickpea mixture to the sauce. Stir well.
Add 1 cup of boiled or canned chickpeas to the mixture.
Cook over medium heat for 10 minutes, allowing the flavors to meld.
Step 5: Final Touches
Add 1/4 cup of coriander to the curry and stir.
Mix in 2 tbsps of butter and 1/2 tsp of paprika or chili powder.
Cook for a few more minutes until the flavors are well combined.
Step 6: Serve and Enjoy
Your delicious vegetarian chickpea curry is ready to be served.
Enjoy it with rice or naan bread.