Curry leaf Pepper Chickpeas. Chickpeas in a spicy South Indian pepper, coconut and curry leaf sauce. Use other beans and veggies of choice. Vegan Gluten-free Recipe. Serve with rice or flatbread
Another month almost done. I was hoping to wind down in November and December but that isn’t happening. There is always more work to be done than I can handle. Any which way, I have been saying No for a lot of stuff to get some overall slow down. Plus, I might have down days with the eye appointments, which will force a slowdown anyway.
Today is this flavorful and spicy chickpea curry with coconut, fresh curry leaves and black pepper. You can buy fresh curry leaves from Indian stores, or order them on Amazon
. Keep them frozen in an airtight container. Use then directly frozen or fresh in this recipe or any recipe that calls for fresh curry leaves.
This South Indian inspired sauce is a popular sauce used with chicken or meat. I use chickpeas here instead. Use tofu, chikin sub, other beans and veggies for variation. Serve over rice, or flatbread or in a bowl with roasted veggies (sweet potato, carrots, cauliflower) and cooked grains of choice.
Recipe adapted from Vah chef’s curry leaf pepper chiken.
More Chickpea recipes from the blog
- Mushroom Chickpea Greens soup. GF
- Chickpea Zucchini Carrot Fritters/Pancakes
- Masala Chickpea Bowl – GF
- Shawarma Chickpea Buddha Bowl – GF
- Chana Masala – My Chickpea curry – GF
Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
Ingredients
- 2 tsp oil divided
- 1 medium red or white onion chopped (about 1 1/4 cup)
- 1/4 tsp (0.25 tsp) salt
- 1 inch ginger chopped
- 5 cloves of garlic chopped
- 3 tbsp shredded coconut fresh/frozen or dried
- 1 tbsp ground coriander
- 1/2 to 3/4 tsp cayenne/red chili powder
- 1/2 tsp (0.5 tsp) turmeric
- 2 large tomatoes chopped
- 1/2 tsp (0.5 tsp) fennel seeds use less or more to preference
- 12 to 14 curry leaves fresh or frozen
- 1 1/2 tsp (1.5 tsp) freshly crushed black pepper or coarsely ground
- 30 oz (850.49 g) chickpeas or about 3 cups cooked or use 1.5 cups chickpeas and 1.5 cups veggies
- 1/2 to 3/4 tsp salt or to taste depends on if the chickpeas are salted
- 1/4 cup (4 g) chopped cilantro
Instructions
- Heat 1 tsp oil in a large skillet over medium high heat. When the oil is hot, Add onions, salt, ginger, garlic and cook for 3 minutes. Stir frequently.
- Add coconut, coriander, turmeric, cayenne. Mix and cook for half a minute. Add the tomatoes, mix in. Cover and cook for 2-3 minutes or until saucy. Stir occasionally. Add a splash of water if the spices start sticking or browning.
- Cool slightly and transfer to a blender. Blend with 1/2 cup water and keep aside.
- In the same or other skillet, heat 1 tsp oil over medium heat, When hot, add fennel seeds and cook until they change color. About a minute.
- Add curry leaves carefully. Add chickpeas and 1 tsp black pepper and mix in.
- Add the onion tomato puree, salt and mix well. Cover and cook for 15 minutes until the chickpeas are very tender and the sauce thickens. Stir once in between. Taste and adjust salt and spice. Add more water if for thinner sauce. Mix in the remaining pepper and chopped cilantro. Simmer for another minute. Add a dash of lemon juice. Serve hot with rice, flatbread, or add to a bowl with roasted veggies and cooked grains of choice.
Notes
Nutrition
Christine mcmahan says
December 1, 2015 at 4:44 pmDo you think this could be done in an Instant Pot? I think you are on some of the plant based IP sites so I look forward to any recipes you have there.
I also love your book.
Richa says
December 1, 2015 at 5:12 pmSure, you can make the sauce in the IP and add 1 cup dried chickpeas that have been soaked for a few hours, and 2.5 cups or more water. Set pressure cooker time to 20 to 25 minutes.
Lisa says
December 2, 2015 at 5:42 amI made this for dinner last night. Oddly enough, I had curry leaves on hand from a recent trip to an Indian food market, but I was out of cilantro. I made the decision to substitute with parsley, which I did have. It was still delicious! I’m definitely making this again. Thank you!
Richa says
December 2, 2015 at 10:40 amAwesome!! so glad you had the curry leaves 🙂 they can be kept frozen for months!
Aruna Panangipally says
December 3, 2015 at 7:26 pmI love the idea of using coconut and curry leaves. Definite change from the regular Chana Masala 🙂
Richa says
December 3, 2015 at 8:08 pmthanks! it tastes amazing!
Dulmal says
December 5, 2015 at 1:49 amHello , is it possible to use curry powder instead of curry leaves?
Richa says
December 5, 2015 at 12:51 pmnope. You can use 2 bay leaves and a kaffir lime leaf or some lemon zest instead. Curry powder is just spices, where as curry leaves are dark colored leaves that have a very specific flavor profile. you can read more about the differences here http://www.veganricha.com/2015/06/tips-for-cooking-indian-food.html
Cynthia says
December 8, 2015 at 6:48 pmIf I only have dried curry leaves, should I use the same number, more, or fewer? I’m really looking forward to making this!
Richa says
December 8, 2015 at 8:25 pmuse the same number.
Monica says
December 10, 2015 at 7:20 pmMade this tonight. Loved the pop of fennel.
Richa says
December 10, 2015 at 8:06 pmAwesome!! thanks!
Em says
December 11, 2015 at 2:26 pmI made this for lunch and we loved it! My backyard curry tree is very prolific so I’m always looking for new recipes to use up the leaves… Suggestions welcome!
Richa says
December 11, 2015 at 2:30 pmWhat! you have a backyard curry tree!! I am so jealous 🙂
There are many recipes that use curry leaves in my book. You can also use curry leaves in any of the tempering with most dals/lentils.
Brendan says
December 12, 2015 at 5:58 amJust made this recipe. Love the peppery kick. I’m so glad it was worth it, because I had a bit of a kitchen disaster at the point where I went to blend the tomatoe onion mixture. The spout on my Ninja was loose, and a small batch of the mixture shot out. Im in a condo, and the Ninja was in an open area looking out onto my living room, hallway, and bedroom. I had to clean off walls, door frames, an easy chair, broadloom, and even a bit on my area rug under the coffee table. Ouch! However, all is well now, and since it is Saturday morning, I will double check when I do my weekly cleaning. Richa, when I mentioned your name to a woman at work, she corrected my pronunciation. Gotta say, I used to think no one could out-do the 2 women at showmethecurry.com, but you win hands down. Can’t wait to try more recipes. On the news, it is said that, due to the higher cost of meat, more are turning to beans (chickpeas, especially) and lentils. So you will be the next culinary star, if you aren’t already. Your cookbook sits prominently on a shelf at Indigo, in the cookbook section. Indigo is Canada’s foremost book retailer. Ciao for now! Onto my cleaning….and for lunch, the last bit of the recipe I made last weekend: Red Lentil Tomato Pulao (everyone at work loved it!)
Yes, I feed the masses by doubling your recipes. lol
Richa says
December 12, 2015 at 1:22 pmOh no, I know what happens with them blenders. Hope you got everything :). Thanks for making and loving my recipes! :)) and thank you for letting me know about Indigo. So glad everyone is loving the book!
Brendan says
December 12, 2015 at 6:02 amP.S Forgot to rate the recipe: 5 stars, of course. Also, I got fresh curry leaves on the branch, and frozen coconut, from a South Asian food store not far from here. Toronto has a large Sri Lankan community. Lovely people.
Richa says
December 12, 2015 at 1:22 pmAwesome! you can freeze the curry leaves as that keeps them fresher than dried.
Michelle says
December 21, 2015 at 12:40 pmHi Richa.
This sounds great. Should I used 1.5 teaspoons of whole pepper and then crush it? Or do I need 1.5 teaspoons of the crushed powder? Do you think chickpeas could be used as a substitute for chicken in most Indian chicken recipes? Is there anything that should usually be adjusted for? I would like to try a Chettinad chicken with chickpeas instead of chicken.
Thanks,
Michelle
Richa says
December 21, 2015 at 1:26 pmits crushed pepper, measured after crushing.
It depends on what you are looking for as the sub. Chickpeas work out well to make a great dish when subbed for chicken dishes, asthe sauces and spices by themselves are delicious and can be used with anything like chickpeas or veggies, but it will be nothing like chettinad chicken. If you want a more chiken-ish outcome, use vegan chikin strips like beyond meat.
Cheryl Eastburn says
June 3, 2018 at 7:48 pmHi Richa, to freeze the Curry leaves do I do any thing special to them or just put them in the freezer dry?
Thanks!
Richa says
June 3, 2018 at 11:06 pmJust put the fresh leaves in a ziplock and freeze. No need to wash them or anything as the extra moisture will make them stick
Morgan L says
June 6, 2018 at 11:08 pmOutstanding recipe, as usual. Thank you! I used pressed tofu instead of chickpeas because I that’s what I had on hand. Everyone loved it. I’ll definitely be making this again!
Richa says
June 7, 2018 at 12:41 amAwesome!
Steve says
June 20, 2018 at 6:26 amHi. Can I use coconut milk instead of shredded coconut?
Richa says
June 20, 2018 at 8:50 amYes, you can. The texture of the coconut will not be there but the flavor should be fine.
Alcina Horstman says
September 27, 2019 at 5:08 pmThis recipe is just amazing. I had a lot of curry leaves left over after making Lemon Rice (yum), found this vegan recipe, and it is DELICIOUS. I added more fennel seeds to 1 tsp, and also about 1/4 tsp coriander seeds in addition to the ground coriander – it’s a hit. Also, didn’t know I could freeze the curry leaves, which I will do with the rest. Thanks! This one is going in the family cookbook.
Richa says
September 27, 2019 at 5:14 pmyay! awesome!