Dinner for 4

Brown Chickpea Coconut Curry

Name: Brown Chickpea Coconut Curry
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup uncooked brown chickpeas; 2 cups water; 1/2 cup shredded coconut or dried + more for garnish (optional); 1 tsp oil; 1/2 tsp mustard seeds; 6 curry leaves (optional); 1 good pinch of asafetida / hing (optional); 1/2 onion; 4 cloves garlic; 1 tbsp finely chopped ginger; 2 tsp ground coriander; 1/2 tsp ground fennel; 1/4 tsp cinnamon; 1/4 tsp cardamom; 1/4 tsp cloves; 3/7 tsp cayenne; 1/2 tsp turmeric; 2 tomatoes; 3/4 tsp or more salt; 1 tsp oil; 1/4 tsp mustard seeds; 2 dried red chilies

Brown chickpeas cook under pressure with coconut, tomatoes, warm spices, onion, garlic, and ginger.

$1.09per serving $

45 minstart to table

4servings

Indian Vegetarian Vegan Dairy-free Gluten-free Budget Family Dinners Instant Pot Spring

Ingredients

3/4 cup uncooked brown chickpeas
2 cups water
1/2 cup shredded coconut or dried + more for garnish (optional)
1 tsp oil
1/2 tsp mustard seeds
6 curry leaves (optional)
1 good pinch of asafetida / hing (optional)
1/2 onion
4 cloves garlic
1 tbsp finely chopped ginger
2 tsp ground coriander
1/2 tsp ground fennel
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cloves
3/7 tsp cayenne
1/2 tsp turmeric
2 tomatoes
3/4 tsp or more salt
1 tsp oil
1/4 tsp mustard seeds
2 dried red chilies

Steps

Rinse the dry chickpeas under cool water.
Heat the oil in a 6-quart pressure cooker, then cook the onion, garlic, and ginger for 4 minutes.
Stir in the coriander, fennel, cinnamon, cardamom, cloves, cayenne, turmeric, tomatoes, coconut, salt, and water.
Add the chickpeas, seal the cooker, and cook at high pressure for 25 minutes.
Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Heat the remaining oil in the cooker on sauté, cook the mustard seeds and dried chilies for 1 minute, and stir them into the curry.

Main ingredient on sale this week? See what to make with canned beans on sale.