Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce
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Vegan Richa · by Vegan Richa★ 5.0 (7)

Curry Leaf Pepper Chickpeas -Chickpeas in Coconut Pepper Curry Leaf Sauce

NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 68%
CARBS 111G64% OF CAL
31G FIBER0G ADDED21G INTRINSIC58G OTHER21G TOTAL SUGAR
FAT 15G19% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chickpeas simmered in a spiced coconut and pepper curry leaf sauce from South Indian cuisine. Serve with rice or flatbread for a hearty plant-based meal.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 2 tsp oil (divided)
  • 1 medium red or white onion (chopped (about 1 1/4 cup))
  • 1/4 tsp salt
  • 1 inch ginger (chopped)
  • 5 cloves of garlic (chopped)
  • 3 tbsp shredded coconut (fresh/frozen or dried)
  • 1 tbsp ground coriander
  • 1/2 to 3/4 tsp cayenne/red chili powder
  • 1/2 tsp turmeric
  • 2 large tomatoes (chopped)
  • 1/4 tsp fennel seeds (use less or more to preference)
  • 12 to 14 curry leaves (fresh or frozen)
  • 1 1/2 tsp freshly crushed black pepper (or coarsely ground)
  • 30 oz chickpeas or about 3 cups cooked (or use 1.5 cups chickpeas and 1.5 cups veggies)
  • 1/2 to 3/4 tsp salt or to taste (depends on if the chickpeas are salted)
  • 1/4 cup chopped cilantro
PREP
15M
SODIUM
709MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.