Chickpea Curry with Fenugreek
A flavorful curry with chickpeas, coconut milk, and tomatoes, where fenugreek adds depth and character. Perfect with rice or naan—a comforting vegetarian dish that tastes even better the next day.
about 45 min
Vegetarian
Ingredients
- 400 g cooked chickpeas
- 2 tbsp oil or butter
- 1 onion
- 1 tbsp minced garlic
- 1 tablespoon crushed ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp chili powder
- 2 tsp curry powder
- 1 tsp ground fenugreek
- 1 green chili pepper
- 1.5 dl crushed tomatoes
- 2.5 dl coconut milk
- 1 tsp garam masala
- 1 tsp salt
- 1 tablespoon lemon juice
- 0.5 tbsp sugar
- salt
SERVING
- basmati rice
- naan bread
- fresh cilantro
- toasted almonds
- 400 g kokta kikärtor
- 2 msk olja eller smör
- 1 lök
- 1 msk vitlök krossad
- 1 msk ingefära krossad
- 1 tsk malen koriander
- 1 tsk malen spiskummin
- 0,5 tsk gurkmeja
- 0,5 tsk chilipulver
- 2 tsk curryblandning
- 1 tsk bockhornsklöver mald
- 1 st grön chili
- 1,5 dl krossade tomater
- 2,5 dl kokosmjölk
- 1 tsk garam masala
- 1 tsk salt
- 1 msk citronjuice
- 0,5 msk socker
- salt
SERVERING
- basmatiris
- naanbröd
- färsk koriander
- rostad mandel
Instructions
Cooking Mode
- Finely chop the onion and press the garlic.
- Heat oil or butter in a skillet. Add the onion, garlic, and ginger, and sauté until the onion is golden brown, about 5–7 minutes.
- Add the ground cilantro, cumin, turmeric, chili powder, curry powder, and ground fenugreek. Sauté for another 1–2 minutes until the spices begin to release their aroma. If you’re using whole fenugreek, grind it in a mortar first.
- Chop the chili and add it to the curry along with the crushed tomatoes. Let the sauce simmer for about 5 minutes.
- Pour in the coconut milk and let it simmer for a few more minutes.
- Drain the chickpeas and rinse them. Stir in the chickpeas and let the curry simmer for 10 minutes so that the chickpeas absorb the flavor.
- Season with salt and stir in the garam masala. Adjust the flavor with lemon juice and sugar.
- Garnish with fresh cilantro and toasted, chopped almonds. Serve with basmati rice and/or naan bread.
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