Creamy Chickpea Curry - A Hearty Vegetarian Delight
This rich and flavourful chickpea curry is a staple in Sri Lankan cuisine, perfect for vegetarians and anyone craving a comforting meal. Using our special Jaffna curry powder, you'll create a creamy, aromatic curry that's both satisfying and easy to prepare.
Ingredients
500g chickpeas (boiled)
2 tbsp oil
A handful of curry leaves
2-3 dried red chillies, broken into large pieces
1 small MA’s Kitchen Cinnamon piece
2-3 MA’s Kitchen Cardamom pods, lightly crushed
2 large onions, thinly sliced
250ml (1 cup) MA’s Kitchen Classic Coconut Milk or thick coconut milk
125ml (½ cup) water
Salt to taste
Instructions
Step 01
Soak chickpeas overnight and boil until tender with a pinch of salt. Set the cooked chickpeas aside.
Step 02
Heat the oil in a pan over medium heat and add the curry leaves, dried red chillies, cinnamon piece, and cardamom pods. Sauté for a minute until fragrant.
Step 03
Add the thinly sliced onions and sauté until they are caramelized and golden brown and add the ginger and garlic pastes to the pan and sauté for another minute.
Step 04
Add Ma's Kitchen Jaffna Curry Powder, salt and mix well, ensuring the spices are cooked through and fragrant.
Step 05
Add the boiled chickpeas to the pan and mix well.
Step 06
Pour in the coconut milk and water and bring the curry to a simmer over low heat, allowing the flavours to meld and the curry to thicken slightly. Adjust salt.
Step 07
Serve the chickpea curry hot with rice, roti, or bread.
Pro Tips
- For a richer flavour, use thick coconut milk.
- If you don't have Jaffna curry powder, a good quality roasted curry powder can be used.
- Ensure the onions are well caramelized for a deeper flavour.
- For a thicker curry, simmer over low heat for a longer period of time.
