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Chickpea Curry Recipe

Chickpea Curry Recipe

Ingredients

  • FOR THE CUCUMBER RAITA: 3 1/2 cups plain yogurt or 2 cups plain Greek yogurt
  • 1 small English (hothouse) cucumber
  • 1 garlic clove, pressed
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • FOR THE CHICKPEA CURRY: 2 tablespoons canola oil
  • 1 1/2 cups thin yellow onion wedges
  • 3 garlic cloves, pressed
  • 3/4 teaspoon cumin seeds
  • 2 cups fresh or canned diced tomatoes, with juices
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more, to taste
  • 2 cups cubed Yukon Gold potatoes
  • 5 cups cooked, drained chickpeas
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Steamed basmati rice for serving

Prep Time:

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Cook Time:

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Serves:

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Chickpea Curry Recipe. Spoon this vegetarian curry over hot, steamed basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chili. Serve with spoonfuls of raita for a cooling contrast.

Recipe courtesy of Williams-Sonoma
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Preparation

  1. TO MAKE THE CUCUMBER RAITA: If using regular yogurt, spoon it into a fine-mesh sieve lined with cheesecloth placed over a bowl and refrigerate overnight, stirring the yogurt before you go to bed.
  2. The next morning, you will have about 2 cups of very thick yogurt and over 1 cup of yogurt water. Discard the water and spoon the yogurt into a bowl. If using Greek yogurt, spoon it into a bowl.
  3. Peel the cucumber, halve lengthwise and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add the cucumber to the yogurt.
  4. Add the garlic, mint, cilantro, salt, cumin and cayenne and stir well. Cover the raita and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasonings before serving.
  5. TO MAKE THE CHICKPEA CURRY: Heat a large saucepan over medium-high heat and pour in the oil. When the oil is hot, add the onion, garlic and ginger and sauté until the garlic starts to brown, 1 to 2 minutes.