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South Indian Chickpea Curry
Ingredients
  • Equipment
  •  
  • Spice grinder (or blender)
  • Large pot or saute pan (or saucepan)
  •  
  • Ingredients   US CUSTOMARYMETRIC
  • 4 cups chickpeas (canned or cooked. Drain before adding to recipe)
  • 1 teaspoon coconut oil (or any neutral oil of choice)
  • 1 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 medium onion (finely diced)
  • 1 tablespoon ginger garlic paste (or crush together 4 pieces garlic and a 1-inch knob of ginger)
  • 2 medium tomatoes (finely diced)
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • 1½ cups water or vegetable stock
  • 1 cup full fat coconut milk
  • ¼ cup cilantro (chopped)
  • Salt to taste
  • subheading: For chickpea curry spice mix:
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon methi seeds (fenugreek seeds)
  • 2 pods green cardamom pods
  • ½ inch cinnamon stick
Steps
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