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chickpea curry

Sri Lankan yellow chickpea curry

Mild, creamy decadent, kid friendly coconut-based curry that can be enjoyed by everyone.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Sri Lankan
Ingredients Method Notes

Ingredients
  

  • 2 cups pre boiled chickpeas or two cans of chickpeas approximately
  • 2 tbsp yellow curry powder
  • ½ tsp fenugreek seeds
  • 1 tsp dried mango powder
  • 1/4 tsp shrimp paste optional
  • 2 green chilies
  • 1 inch Pandan leaves
  • 5 curry leaves
  • ½ tsp Sri Lankan black curry powder a pinch
  • 2 inch stick of cinnamon
  • 1 inch piece of ginger
  • 1 can coconut milk or 1 cup fresh coconut milk
  • 1 red onion
  • 1 tbsp coconut oil
  • 1½ cup of water
  • 1 tsp Salt

Method
 

  1. Soak chickpeas overnight and boil for one hour or until tender. Alternatively drain and rinse two cans of chickpeas and use that in the curry.
  2. Add everything except coconut milk to a stew pot. Mix the seasoning with chickpeas to coat
  3. Add water and bring to rolling boil
  4. Turn the heat to medium low, cover and let the water cook down and flavors to be absorb to chickpeas
  5. taste and adjust the salt and add coconut milk
  6. slowly incorporate and heat to a gentle simmer. Do not let coconut milk separate into oil, keep turning to prevent boiling.
  7. Cook until sauce becomes thick. turn the heat off and finish by sprinkling black curry powder on top.

Notes

Pandan leaves are hard to come by where I live, if that is the case with you can skip adding pandan leaves altogether or add little bit of lemongrass instead.
Pandan leaves add a beautiful aroma to the yellow curry. Aroma the lemongrass gives will grant a curry like east Asian or Thai curry but still is going to be very flavorful.