A deliciously creamy chickpea curry, somewhere between a butter chicken-style and a korma, with a little extra spice. I've just used chickpeas here, but you could always add other veggies such as sweet potato or spinach if that takes your fancy.
This is incredibly easy to make, simply blend together the base aromatics before sauteeing, cook off the spices and add the tomatoes and coconut milk. A little patience is then required for it to reduce down and for the spices to mellow out, before stirring in the ground almonds for a little extra texture and flavour.
Serve up your curry with your favourite accompaniments, like rice, naan, papadoms or roti. I was lucky enough to have been gifted some homemade roti from a friend of mine, so it only seemed fitting to make a curry to enjoy them with!
Don't forget to subscribe here for email updates straight to your inbox and check out my socials for step-by-step reels of my recipes.
Creamy Chickpea Curry | Serves: 4 | Time 1hr 30
You'll need
- Food processor/blender
- Chopping board
- Knife
- Measuring cups and spoons
- Large saucepan
Ingredients
Aromatics:
- Drizzle oil
- 1 large white onion
- 1 red chili
- 4 cloves garlic
- 2-inch piece ginger
Spices:
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp dried fenugreek leaves
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp black pepper
- 1/4 tsp Kashmiri chili powder
- 2 sticks cinnamon
Veg:
- 2 tbsp tomato puree
- 3 medium tomatoes
- 2 cans chickpeas (with liquid)
- 1 can coconut milk
- 1 tbsp sugar
- 1-1.5 tsp salt
- 1/4 cup ground almonds
- Handful fresh coriander, chopped
Serving suggestion:
- Rice/naan/papadoms/roti
- Fresh coriander
- Red onion, finely diced
Method
- To the blender or food processor, add a peeled onion, garlic cloves, ginger and chili with the top removed and blitz until smooth.
- Then add a pan to a medium heat, drizzle in some oil and add the aromatic paste, cook down for 5-10 minutes, stirring often so it thickens, but doesn't stick or burn.
- Meanwhile, measure out your spices, then add to the cooked-down paste and stir around the pan for a few minutes.
- Then add in your tomato puree and cook out for a few more minutes.
- Quarter the tomatoes and add these to the pan along with the chickpeas and their liquid and the coconut milk. Season with salt and sugar, bring up to a simmer and cook for 40-45 minutes, stirring every so often.
- Then squash the tomatoes gently with the back of a spoon and remove any tomato skins with a fork.
- Add in the ground almonds and cook for a further 15-20 minutes until it reaches desired consistency. Stir in the chopped coriander, serve up and enjoy!
Cassidy xx
