Chickpea Curry

  • Time
    30 mins
  • Servings
  • Nutrition
    500 Per Serving

During the colonial era, the British regarded “curry,” derived from the Tamil word for sauce or “kari,” as a saucy dish containing aromatics and spices. They began exporting variations of this blend of spices and referred to it as “curry powder.” Each brand of curry powder would taste completely different since there was no set recipe. Over the years the spices in “curry powder” have consistently included turmeric, cumin, coriander, fenugreek, chili and mustard powders.


In this recipe we brighten stewed chickpeas in coconut milk with bold curry powder. It is served with granules of cauliflower scented with cumin as a carb-friendly alternative to traditional jeera rice.


Kitchen Tools

  • Large Pot
  • Large Pan
  • Oil
  • Salt



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Drain and rinse chickpeas and set aside. In a large pot over medium high heat add 1 teaspoon of oil, the ginger-garlic paste and the onions. Saute until golden brown.

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Add the madras curry powder and chili powder to your spice preference. Toast for 1 minute before stirring in the coconut milk. Add 1 teaspoon of kosher salt and bring to a boil.

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Add the chickpeas in and reduce to a simmer. Simmer for 10-15 minutes until curry thickens and chickpeas are soft.

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While chickpeas cook, in a large pan over medium-high heat add another teaspoon of oil and the cumin seeds. Toast cumin seeds for a minute to release aromas.

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Add the cauliflower to the pan and cook for 5-8 minutes until the cauliflower begins to become translucent and the kernels are tender. Season with 1 teaspoon of kosher salt and the garam masala. Remove from heat.

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When the chickpea curry is done, remove from heat. Tear cilantro leaves and garnish curry. Serve with warm cauliflower jeera “rice.”

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