SPROUTED CHICKPEA COCONUT CURRY

A simple less than 30 minute curry with mild flavors makes a great side dish with steamed rice, Indian breads.. Sprouted chickpeas have always been my fav wen compared to any other sprouts. 


This curry can be made in different variations but this one best suits the taste of my family. Made whole wheat garlic naan to go along with this curry!


Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves: 3 

What you need:
Sprouted Chickpeas – 1 pkt
Salt – 1/2 tsp
Turmeric powder -gen pinch
Water – 2 cups


Wash and pressure cook above all for 3 hisses. Once cooled down separate water and chickpeas and save water for later use. Mash half of the chickpeas.


For the gravy:
Thick Coconut Milk – 1/2 cup
Onion – 1 no, chopped
Tomato – 1 no, chopped
Garlic – 2 pods, chopped
Ginger – 1 tsp
Cumin seeds – 1 tsp
Red chilli powder – 1/4 tsp
Coriander powder – 1 tsp
Amchur / Mango powder – 1/4 tsp
Hing / Asafoetida – gen pinch
Salt – 1 tsp or as reqd
Lemon juice – 1 tsp
Fresh coriander – 1 tbsp, chopped


How to make:
Heat oil in a pan add cumin seeds, once it cracks, add onion, ginger, garlic and saute well.


Add tomatoes, red chilli, coriander, amchur, hing and cook until they soften.


Add cooked chickpeas, half of the chickpeas cooked water , salt and bring to good boil.


Once the gravy thickens lower the heat add coconut milk and cook in simmer for 10 mins and switch offf the heat.


Sprinkle fresh coriander, lemon juice and serve hot!! 

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