Chickpea Curry Recipe

Chickpea Curry Recipe

Prep Time

 

Cook Time

 

Serves

 
Chickpea Curry Recipe

Chickpea Curry Recipe. Spoon this vegetarian curry over hot, steamed basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chili. Serve with spoonfuls of raita for a cooling contrast.

Recipe courtesy of Williams-Sonoma

Ingredients

  • FOR THE CUCUMBER RAITA: 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
  • 1 small English (hothouse) cucumber
  • 1 garlic clove, pressed
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • FOR THE CHICKPEA CURRY: 2 tablespoons canola oil
  • 1 1/2 cups thin yellow onion wedges
  • 3 garlic cloves, pressed
  • 3/4 teaspoon cumin seeds
  • 2 cups fresh or canned diced tomatoes, with juices
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more, to taste
  • 2 cups cubed Yukon Gold potatoes
  • 5 cups cooked, drained chickpeas
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Steamed basmati rice for serving

Preparation

  • 1 TO MAKE THE CUCUMBER RAITA: If using regular yogurt, spoon it into a fine-mesh sieve lined with cheesecloth placed over a bowl and refrigerate overnight, stirring the yogurt before you go to bed.
  • 2 The next morning, you will have about 2 cups of very thick yogurt and over 1 cup of yogurt water. Discard the water and spoon the yogurt into a bowl. If using Greek yogurt, spoon it into a bowl.
  • 3 Peel the cucumber, halve lengthwise and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add the cucumber to the yogurt.
  • 4 Add the garlic, mint, cilantro, salt, cumin and cayenne and stir well. Cover the raita and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasonings before serving.
  • 5 TO MAKE THE CHICKPEA CURRY: Heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes.

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