Coconut Chickpea Recipe – Authentic Indian Curry with Curry Leaves

Last Updated on 6 months ago by Neha Deshmukh

Coconut Chickpea Recipe – Authentic Indian Curry with Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying vegetarian dish. This Coconut Chickpea recipe is exactly that. It’s a South Indian-inspired curry that’s bursting with fresh flavors – coconut, curry leaves, and a hint of spice. I first made this when I was craving something comforting and didn’t want to spend hours in the kitchen, and it’s been a staple ever since! It’s perfect as a side dish, a light lunch, or even a snack.

Why You’ll Love This Recipe

This Coconut Chickpea curry is seriously easy to make – ready in under 15 minutes! It’s packed with flavor, thanks to the aromatic curry leaves and the creamy coconut. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a fantastic way to enjoy chickpeas beyond the usual chana masala, and it’s a wonderful introduction to South Indian flavors if you’re new to the cuisine.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 cup shredded coconut
• 2-3 green chillies
• 4-5 curry leaves
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon gluten-free asafoetida (hing)
• ½ teaspoon turmeric powder
• ½ teaspoon crushed red pepper flakes
• 31 oz (approximately 880g) canned chickpeas, drained and rinsed
• ¼ cup chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Shredded Coconut: You can use fresh or dried shredded coconut. Fresh is amazing if you can get it, offering a sweeter, more fragrant flavor. If using dried, look for unsweetened. You might need 1-2 tablespoons of water when blending if using very dry coconut.
• Coconut Variations: In some parts of India, especially coastal regions, they use coconut in everything! It’s considered a cooling ingredient, perfect for balancing spices.
• Gluten-Free Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory, umami flavor. It’s traditionally used to aid digestion and has a unique aroma that mellows out when cooked. Make sure to get gluten-free asafoetida, as some brands mix it with wheat flour.
• Curry Leaf Freshness: Fresh curry leaves are key! They have a distinct aroma that dried leaves just can’t replicate. If you can grow your own, even better! They’re surprisingly easy to grow in a warm climate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Blend the shredded coconut, green chillies, and curry leaves in a blender or food processor until you have a coarse paste. If it’s too dry, add 1-2 tablespoons of water – just enough to help it come together.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and asafoetida. Let the mustard seeds crackle for about 15 seconds – this is important for releasing their flavor!
3. Stir in the turmeric powder and crushed red pepper flakes. Sauté briefly, just for about 30 seconds, until you can smell the spices.
4. Add the coconut paste to the pan and mix well with the spices. Cook for about a minute, stirring constantly, until it starts to come together.
5. Gently add the drained and rinsed chickpeas. Toss to coat them evenly with the coconut mixture, being careful not to break them. Cook for 2-3 minutes, allowing the flavors to meld.
6. Finally, garnish with chopped cilantro and serve warm or chilled.

Expert Tips

• Don’t overcook the chickpeas! You want them to hold their shape.
• Adjust the amount of green chillies to your spice preference.
• A pinch of salt really brings out the flavors, so don’t be shy!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your asafoetida is gluten-free.
• Spice Level Adjustment: My family loves a bit of heat, but if you prefer a milder flavor, reduce the number of green chillies or omit the red pepper flakes.
• Regional Variations: In some South Indian homes, they add a squeeze of lemon or lime juice at the end for a bit of tang. Coastal regions might also add a pinch of sugar to balance the flavors.
• Festival Adaptations: This is a lovely side dish to serve during festivals like Onam or Ganesh Chaturthi. My grandmother used to make a larger batch for these occasions!

Serving Suggestions

This Coconut Chickpea curry is delicious on its own, but it also pairs well with:

• Steamed rice
• Roti or naan
• A side of yogurt (if not vegan)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What type of coconut works best for this recipe? Fresh coconut is amazing, but unsweetened dried shredded coconut works perfectly well too.
• Can I make this ahead of time? Absolutely! You can make the curry a day or two in advance and store it in the fridge.
• Is asafoetida essential, and what is it? It’s not essential, but it adds a unique depth of flavor. It’s a resin with a pungent smell that mellows out when cooked.
• How can I adjust the spice level? Reduce the number of green chillies or omit the red pepper flakes for a milder curry.
• Can I use dried chickpeas instead of canned? Yes, you can! You’ll need about 1 ½ cups of dried chickpeas, soaked overnight and then boiled until tender.