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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 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 turmeric
- 2 large tomatoes, chopped
- 1/4 tsp fennel seeds, use less or more to preference
- 12 to 14 curry leaves, fresh or frozen
- 1 1/2 tsp freshly crushed black pepper, or coarsely ground
- 30 oz 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
P.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.
Awesome! you can freeze the curry leaves as that keeps them fresher than dried.
Just 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
Oh 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!
I 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!
What! 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.
Made this tonight. Loved the pop of fennel.
Awesome!! thanks!
If I only have dried curry leaves, should I use the same number, more, or fewer? I’m really looking forward to making this!
use the same number.
Hello , is it possible to use curry powder instead of curry leaves?
nope. 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 https://www.veganricha.com/2015/06/tips-for-cooking-indian-food.html
I love the idea of using coconut and curry leaves. Definite change from the regular Chana Masala 🙂
thanks! it tastes amazing!
I 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!
Awesome!! so glad you had the curry leaves 🙂 they can be kept frozen for months!
Do 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.
Sure, 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.