This South Indian inexperienced chili chickpeas curry is spicy and filled with taste from recent herbs, entire spices, and spicy inexperienced chilies in creamy coconut milk. It’s a 30-minute curry that’s superb served with flatbread, dosa, or rice. Gluten-free, Soy-free, nut-free.
Desk of Contents
This recipe is predicated on South Indian Andhra-style inexperienced chili hen curry which has this superb cilantro-mint sauce flavored with curry leaves, cumin seeds, and caramelized onions. The sauce has complicated taste and likewise is a good change from the tomato primarily based sauces! I take advantage of chickpeas and mushrooms for this vegan model.
I take advantage of Serrano or Indian inexperienced chilies within the curry. Indian chilies will not be very popular and add superb taste and refined warmth. For the reason that chilies are used twice, as soon as with the spices and second portion is mixed into the inexperienced sauce, you wish to use chilies primarily based in your warmth desire. Go for milder chilies for managing the warmth.
This fast curry comes collectively in simply half an hour making it an incredible weeknight meal that’s additionally a show-stopper at dinner events! Don’t like chickpeas? Use white beans or vegan hen substitutes or use tofu. Crisp up the tofu earlier than including to the curry.
This inexperienced chili chickpea stew is hearty and ideal with sourdough, dosa, or rice or Naan or flatbread of selection.
Why You’ll Love Inexperienced Chili Chickpeas
- tender chickpeas and mushrooms in a tremendous cilantro-mint curry sauce
- 30-minute, one-pan meal
- Naturally gluten-free, soy-free, and nut-free with a coconut-free possibility.
Extra Vegan Inexperienced Chili Recipes
Recipe Card
Andhra Inexperienced Chili Chickpeas Curry with cilantro mint chili sauce
South Indian inexperienced chili chickpeas curry is spicy and filled with taste from mint and cilantro,, entire spices, and spicy inexperienced chilies in creamy coconut milk. It’s a 30-minute curry that’s superb served with flatbread, dosa, or rice. Gluten-free soyfree nutfree
Servings: 4
Energy: 190kcal
Elements
For the inexperienced sauce:
- 1/2 inexperienced chili, corresponding to Serrano or Indian chili or use milder chilies or 1 tbsp inexperienced bell pepper
- 1 cup (16 g) cilantro well-packed
- 1/2 cup (22.5 g) mint leaves well-packed
- 1/2 cup (118.29 ml) water
- 1 teaspoon lemon juice
- 3 curry leaves recent or frozen, elective
For the curry:
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 8 curry leaves , recent or frozen or dried
- 1/2 inexperienced chili, Serrano or Indian, thinly sliced
- 1 cup chopped onion
- 2 tablespoons ginger-garlic paste (or use 3 cloves garlic and 1/2 inch ginger, minced)
- 4 oz (113.4 g) mushrooms quartered (I like to make use of white or cremini mushrooms)
- 1 tomato chopped into wedges
- 15 oz (425.24 g) can of chickpeas drained or 1.5 cups cooked chickpeas
- 1 cup (236.59 ml) coconut milk or extra, for creamier
- 1/2 teaspoon or extra garam masala
- 1/2 teaspoon salt , extra if wanted
For garnish:
- cilantro, pepper flakes, lemon juice
Directions
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Make the inexperienced sauce by mixing the inexperienced chili, cilantro, mint, water, lemon juice, and curry leaves till mixed. It doesn’t must be tremendous clean, simply blended sufficient to mix the elements. Put aside.
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Make the curry. Warmth the oil in a big skillet over medium warmth. As soon as scorching add the cumin seeds and cinnamon stick and prepare dinner till the cumin seeds modified coloration considerably and are very aromatic. Then add the inexperienced chili, curry leaves, onion, and a great pinch of salt. Combine to mix. Prepare dinner for 6-9 minutes till the onion is golden, stirring sometimes. Add splashes of water in between.
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As soon as the onion is evenly golden, add the ginger-garlic paste and mushrooms, and one other pinch of salt. Combine rather well and prepare dinner for two minutes.
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Then add within the tomato wedges, chickpeas, and blended inexperienced sauce and blend in. Prepare dinner for two minutes after which add the coconut milk, garam masala, and salt and blend in. Cowl and prepare dinner for 10-12 minutes, stirring as soon as in between. If the sauce is getting too thick you possibly can add extra coconut milk or water.
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Retailer refrigerated for upto 3 days and freeze in a closed container for upto 2 months. Reheat in microwave or skillet
Notes
Cilantro substitute : omit cilantro and add some spinach as a substitute
Coconut substitute: change coconut milk with another thick plant-based milk like oat milk, cashew milk, or non-dairy cream. Or you possibly can combine 1/3 cup of non-dairy yogurt with one cup of water and use that.
Protein choices: Use white beans or vegan hen substitutes or use tofu. Crisp up the tofu earlier than including to the curry.
Diet
Diet Details
Andhra Inexperienced Chili Chickpeas Curry with cilantro mint chili sauce
Quantity Per Serving
Energy 190
Energy from Fats 63
% Every day Worth*
Fats 7g11%
Saturated Fats 4g25%
Sodium 678mg29%
Potassium 437mg12%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 4g4%
Protein 7g14%
Vitamin A 882IU18%
Vitamin C 63mg76%
Calcium 89mg9%
Iron 2mg11%
* % Every day Values are primarily based on a 2000 calorie food regimen.
Elements and Substitutions
- inexperienced chili – use Serrano or Indian chilies, Thai for very popular and gentle like Anaheim for milder warmth. For the inexperienced sauce and the sauce that you simply make within the pan.
- recent herbs – Cilantro and mint deliver such a novel, particular taste to this dish!
- lemon juice – For tang within the inexperienced sauce.
- curry leaves – Much more taste on this inexperienced sauce! Use recent, frozen or dried. You may omit, for those who can’t discover curry leaves.
- entire spices – That is the primary layer of taste for the sauce you make within the pan: cumin seeds, cinnamon stick, and curry leaves.
- aromatics – Onion and ginger-garlic paste add the subsequent taste layer to the pan.
- mushrooms – Tender mushrooms change among the meat on this curry. I take advantage of white or cremini mushrooms.
- tomato – For umami.
- chickpeas – For protein, that is the remainder of your meat substitute. You need to use canned or cooked chickpeas, drained.
- coconut milk – Makes the sauce creamy. Use further for even creamier! To make it coconut-free, change coconut milk with another thick plant-based milk like combine a little bit of non-dairy yogurt or cream cheese with one cup of water and use that.
- garam masala – Much more superb taste within the sauce!
- garnishes – Cilantro and pepper flakes add recent taste and extra warmth to the completed dish.
Suggestions
- Whenever you mix the inexperienced sauce, it’s effective if it’s a bit of bit chunky. You simply need an excellent combination.
- When toasting the entire spices, stir typically to forestall burning and roast evenly.
How one can Make Andhra Inexperienced Chili Chickpeas
Make the inexperienced sauce by mixing the inexperienced chili, cilantro, mint, water, lemon juice, and curry leaves till mixed. It doesn’t must be tremendous clean, simply blended sufficient to mix the elements. Put aside.
Now, make the sauce.
Warmth the oil in a big skillet over medium warmth. As soon as scorching add the cumin seeds and cinnamon stick and prepare dinner till the cumin seeds modified coloration considerably and are very aromatic.
Then, add the inexperienced chili, curry leaves, onion, and a great pinch of salt. Combine to mix. Prepare dinner for six to 9 minutes till the onion is golden. Add splashes of water in between.
As soon as the onion is evenly golden, add the ginger-garlic paste and mushrooms, and one other pinch of salt. Combine rather well and prepare dinner for 2 extra minutes.
Then add within the tomato wedges, chickpeas, and blended inexperienced sauce and blend in.
Prepare dinner for 2 minutes after which add the coconut milk, garam masala, and salt and blend in. cowl and prepare dinner for 10 to 12 minutes, stirring as soon as in between. If the sauce is getting too thick, you possibly can add extra coconut milk or water.
As soon as the mushrooms are cooked to your desire, change off the warmth.
Garnish with some pepper flakes and cilantro and serve with some flatbread, dosa, or rice.
Often Requested Questions
This recipe is of course gluten-free, soy-free, and nut-free. To make it coconut-free, change coconut milk with another thick plant-based milk like oat milk, cashew milk, or non-dairy cream. Or you possibly can combine 1/3 cup of non-dairy yogurt with one cup of water and use that.
Use white beans or vegan hen substitutes or use tofu. Toss the tofu in garam masala and salt and Crisp it up within the skillet or by baking earlier than including to the curry.
Sure freeze in a closed container for upto 2 months. Reheat in microwave or on a skillet.
