Creamy Coconut Chickpea Kurma Recipe

About this recipe

A rich and flavorful chickpea curry simmered in a spiced coconut gravy, paired with soft, fluffy jeera rice for a satisfying lunch.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Coriander Powder
• 45 g Garam Masala
• 200 ml Mustard Oil
• 100 g Salt
• 100 g Coriander Leaves
• 1 Kg Super Star Jeera Rice1kg

Instructions

1. 1. Rinse and cook the rice with cumin seeds and water until soft and fluffy.
2. 2. Heat oil in a pan and add cumin seeds until they splutter.
3. 3. Add chopped onions and sauté until golden brown.
4. 4. Stir in the ginger-garlic paste and green chilies, cooking until aromatic.
5. 5. Add chopped tomatoes and cook until they turn soft and blend with the onions.
6. 6. Mix in turmeric, coriander powder, and garam masala, stirring well.
7. 7. Add the boiled chickpeas and coat them evenly with the spices.
8. 8. Pour in coconut milk, stirring gently, and bring the mixture to a simmer.
9. 9. Adjust salt and let the curry cook for 5-7 minutes until thickened.
10. 10. Garnish with fresh coriander leaves and remove from heat.
11. 11. Serve the creamy chickpea kurma hot with the prepared jeera rice.