Easy Chickpea Curry Recipe (2024)

FAQs

Do you need to peel chickpeas for curry? ›

It really isn't necessary. If you're using canned chickpeas, it's best to rinse them to get rid of any “can” taste, but the skins will disappear when you blend or process them. Can I eat soaked chickpeas daily? If you like it and are able to digest it, you can.

This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Generally, if you did not pre soak the chickpeas, they will take 3 to 4 hours on HIGH or 6 to 8 hours on LOW to become tender. You can shorten the cooking time by preheating the water in the microwave for 4 to 5 minutes before adding to the beans.

Use a slurry.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. TO FREEZE: You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish."

Diced tempeh, roasted cauliflower, lentils, and firmer white beans (such as cannellini) can all work great in a soup or curry depending on the other flavors and textures. I recommend you consider the texture, flavor, and nutrition you are looking for in your soup, stew, or curry to help make the choice.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

How do I add coconut milk to curry without curdling? ›

Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Thai Curry

Yellow curry commonly utilizes spices such as turmeric, coconut, ginger, and lemongrass. Red chili peppers, pepper, garlic, and fish sauce are commonly found in red curries. A signature ingredient of many Thai curries is coconut milk, which adds an element of creamy sweetness.

Although their names are very different, garbanzo beans and chickpeas refer to the same bean. And to confuse things a little more, chickpeas are beans, not peas. "They are the same, one is obviously more Anglophile," says Steve Sando, the founder of heirloom bean company Rancho Gordo.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.

Aquafaba is the liquid found in a can of chickpeas or resulting from cooking chickpeas. It is often used as an egg substitute in vegan and allergen-free recipes. The name “aquafaba” came from the Latin words for “water” and “bean,” roughly translating to bean-water.

skins will make your hummus much creamier and. rich.

It is not necessary to remove the shell of the chickpeas, the decision is up to each one. In fact, many do not know, but nutritionally it is recommended to eat the chickpea skin.

To control the texture of your chickpeas, adjust the lid while simmering. For firmer beans that hold their shape well, simmer with the lid completely off. These are great for bean salads and vegetarian chili. For softer, creamier beans that easily break down, simmer with the lid slightly ajar.

Read enough recipes for hummus, and you'll start to note that those promising extra-smooth texture all have one thing in common: peeling the chickpeas before blending.