South west Indian chickpea curry

    1 onion, 1 tomato, 2 tsp tamarind paste, 1 can ( 540ml) chickpeas, 1 can (400ml) coconut milk, for the paste, 1 tsp cumin seeds, 1 tsp mustard seeds, 3 garlic cloves, 1 tsp fresh ginger, 1 tsp paprika, 1 tsp turmeric
    30 minutes Minutes

    This Indian chickpea curry is so rich in flavor with all its spices, I particularly love the tangy taste from the tamarind paste.

    This Indian chickpea curry is a favorite in Keralan cuisine wich is traditionally vegetarian ( but sometimes not).

    As you well know, currys are for me the ultimate comfort food, they are creamy, rich, loaded with different spices and as a bonus, healthy. This one is no different. I think it is the first time I use tamarind paste, and I absolutely love it; it is tangy and so delicious, it changes the whole taste profile of the curry.


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