Tomato coconut chickpea curry.
A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.
My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.
If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.
Chickpea – 1 cup
Green cardamom – 3
Clove – 3
Cinnamon – 1 inch piece
Bay leaf – 1
Salt to taste
Turmeric – 1/2 teaspoon
Ginger – 1 inch piece
Garlic – 4-5
Green chilli – 2 – 3
Tomato – 4 medium, chopped
Grated fresh coconut – 2 tablespoon +1 tablespoon, optional
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Cumin seeds – 1/2 teaspoon
Oil – 2 tablespoon
Amchur or dry mango powder – 2 teaspoon
Cilantro or coriander leaves 2 tablespoon + to garnish
Soak the chickpea overnight.
Crush the cardamom, cinnamon and cloves in a mortal pastel.
Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.
Discard bay leaf and keep aside.
Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.
Heat oil in a pan. Add cumin seeds and let them splutter.
Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.
Saute till oil leaves the side.
Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.
Add remaining water of boiled chickpeas.
Stir and cook on low flame for 10 minutes or until the water absorbed.
If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.
Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.
Garnish with chopped cilantro or coriander leaves and grated coconut.
Serve with paratha, puri, naan, roti or Indian flat bread or any bread.
1. Add chilli according to your taste. If you like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.
4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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