Name: Creamy Chickpea Coconut Curry
Cook time: 57 min
Total time: 60 min
Yield: 2
Cuisine: Indian
Ingredients: 6 gram Salt; 400 gram Canned Chickpeas; 1 piece Shallots; 10 gram Tomato Paste; 3 gram Black Pepper; 3 gram Fresh Cilantro; 260 milliliter Apple Juice; 3 gram Dried Coriander; 200 milliliter Coconut Cream; 3 gram Lemongrass; 5 gram Ginger; 3 gram Cumin; 4 piece Tomato; 5 milliliter Olive Oil; 2 piece Ciabatta; 3 gram Olive Oil; 3 gram Whole chilli pepper; 2 gram Bay Leaf

Chickpea Curry with Coconut Cream and Fresh Apple Juice

Step-by-step method

Let’s cook

At a glance

This creamy chickpea curry gets a surprising twist from fresh apple juice, which cuts through the richness with a subtle tanginess. You'll start by sautéing aromatics and spices, then let everything simmer gently for about 30 minutes, so it's hands-off once you get going. The whole dish comes together in under an hour and works beautifully with toasted bread on the side.

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Peel the lemongrass

Sauté finely chopped shallot, ginger, lemongrass and chili in oil. Peel the lemongrass and trim off the tough part - that's the narrow end.

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1 piece
Shallots

5 gram
Ginger

3 gram
Lemongrass

3 gram
Whole chilli pepper
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Add the spices

Add cumin and a teaspoon of ground coriander. Make sure there's enough oil in the pan so the cumin doesn't burn.

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3 gram
Cumin

3 gram
Dried Coriander

5 milliliter
Olive Oil
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Add tomato paste and chickpeas

Once the shallot and ginger have softened, stir in a tablespoon of tomato paste. Add the drained chickpeas, season with salt and cook for about 8 minutes.

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10 gram
Tomato Paste

400 gram
Canned Chickpeas

3 gram
Salt

4/7

Add tomatoes and apple juice

Add the chopped tomatoes and pour in the fresh apple juice. Toss in three bay leaves. Then simmer for 30 minutes.

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4 piece
Tomato

250 milliliter
Apple Juice

2 gram
Bay Leaf
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Add the cream and season to taste

Finally, stir in the coconut cream along with a few more tablespoons of apple juice. Add more salt if needed. Take off the heat, add pepper and stir in fresh coriander.

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200 milliliter
Coconut Cream

10 milliliter
Apple Juice

3 gram
Salt

3 gram
Black Pepper

3 gram
Fresh Cilantro
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Toast the bread

Drizzle a ciabatta or your favorite bread with olive oil and toast it in a pan until golden brown.

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2 piece
Ciabatta

3 gram
Olive Oil
7/7

Serving

To finish, top the curry with a spoonful of set coconut cream and a drizzle of olive oil. If you like it spicy, add a pinch of chili.

Step-by-step method

At a glance

Peel the lemongrass

For this step

Add the spices

For this step

Add tomato paste and chickpeas

For this step

Add tomatoes and apple juice

For this step

Add the cream and season to taste

For this step

Toast the bread

For this step

Serving

Chickpea Curry with Coconut Cream and Fresh Apple Juice

Ingredients — what you'll need

About this recipe

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