Chickpea And Tomato Coconut Curry Recipe

About this recipe

A hearty vegan curry featuring chickpeas, tomatoes, and a rich coconut base, perfect for a satisfying dinner. This dish is packed with spices and flavors to delight solution seekers.

Ingredients

• 50 g Organically Grown Curry Leaves
• 1 pack (100 g) Daily Good Desiccated Coconut Powder / Nariyal Burada / Khopra Bura
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 400 Ml Chaokoh Coconut Milk
• 1 pack (100 g) Town Grocer Dhaniya / Coriander Seeds
• 1 pack (500 g) Zoff Dried Red Chilli - Khadi Lal Mirchi
• 1 ltr Kinley Packaged Water
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 45 g On1Y Cinnamon Powder
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 250 g Mirchi Powder (Bedagi)
• 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. 1. Toast 100 g desiccated coconut, 2 tablespoons coriander seeds, 10 curry leaves, 2 minced garlic cloves, and 3 dried red chilies in a dry frying pan over medium heat for about 3 minutes, stirring constantly.
2. 2. Once the coconut begins to color, remove from heat and transfer to a plate to cool. Place the mixture in a food processor, add 1 1/2 cups water, and blend into a thin paste. Set aside.
3. 3. Heat 3 tablespoons vegetable oil in a heavy pan over medium heat. Add 3 chopped onions and sauté for 5 minutes until softened.
4. 4. Add 1 teaspoon cinnamon, 1 teaspoon turmeric, 1 teaspoon chili powder, 4 chopped tomatoes, and the prepared coconut paste. Mix well and cook over low heat for 10 minutes.
5. 5. Stir in 3/4 cup coconut milk and simmer for another 5 minutes, allowing the flavors to meld.
6. 6. Heat the remaining 3 tablespoons vegetable oil in a small pan over medium heat for 1 minute. Add 10 curry leaves, 3 dried red chilies, and 1 teaspoon mustard seeds. Remove from heat once the mustard seeds begin to pop.
7. 7. Pour the flavored oil over the curry, stir well, and serve hot.