# Creamy Coconut Chickpea Curry

A creamy and hearty vegan curry dish made with chickpeas, green beans, and a rich coconut-based sauce, served over fluffy basmati rice.

- Servings: 9 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 lb dry chickpeas
- 1 lb fresh green beans
- 1 lb fresh tomatillos
- 28 oz whole plum tomatoes
- 14 oz coconut cream
- 1 onion
- 1 bell pepper
- 2 fresh chilies
- 3 garlic cloves
- 3 tablespoons Indian-style spice mixture (cardamom pods, fenugreek seeds, cumin seeds, coriander seeds and black peppercorns)
- 0.5 cup basmati rice
- 2 stock cubes
- optional mustard seeds
- optional chili powder
- optional white wine
- optional sugar
- fresh cilantro
- salt
- oil

## Instructions

1. Soak the chickpeas overnight in plenty of water, then drain and rinse them.
2. Put the chickpeas in a big pot with plenty of fresh water, bring to a boil, reduce to a simmer, cover, and cook until almost tender, about an hour.
3. Drain chickpeas
4. Toast whole spices in a dry pan until fragrant, then grind them in a coffee grinder.
5. Peel and chop the onion, bell pepper, fresh chilies, and garlic.
6. Brown the onion in a pan with some oil on pretty aggressive heat, then add the peppers and garlic, stirring frequently.
7. Take the lanterns off the tomatillos and chop them up
8. When the stuff in the pan is quite brown, stir in the tomatillos, using their moisture to deglaze the pan.
9. When tomatillos are soft and brown, stir in the tomatoes and their liquid, and smash the tomatoes.
10. Stir in your spice mixture and a big splash of white wine (if using).
11. Simmer for about an hour, until everything is soft and mushy, replenishing with more wine or water if needed.
12. Wash and drain the rice, add the cooking water (your index fingertip to the surface of the rice and fill with water until water comes up to the crease behind your first knuckle), stir in a pinch of salt and some whole mustard seeds
13. Cover, bring to a boil, reduce to a simmer and cook until all water is absorbed (about 15 minutes), then fluff with a fork and hold in on warm until you're ready to eat.
14. Pass the sauce though a sieve into a bowl.
15. Discard the remaining skins and other solid vegetable matter.
16. Stir the smooth sauce into the drained chickpeas.
17. Chop the green beans into bite-size pieces and stir them in with the chickpeas, along with the coconut cream and stock cubes.
18. Simmer until everything is tender and the stock cubes are dissolved.
19. Taste for seasoning, and add salt and sugar to taste, if needed.
20. Serve on rice with cilantro and chili powder on the side.

## Equipment

- big pot
- big pan
- coffee grinder
- wooden spoon
- sieve
- knife

## Tips

- Soak dry chickpeas overnight to double in size.
- Browning the onion and peppers well adds depth of flavor.
- Taste and adjust seasoning throughout the cooking process.
- To avoid animal products, check that your wine is not made with egg albumin or other animal proteins used as a clarifying agent
- Can freeze very well.

## Source

- Original video: https://www.youtube.com/watch?v=e4a7F1LyzaY
- Recipe page: https://www.cliprecipe.com/recipe/65d99cc8-08c9-4039-809e-c674f0a254d8
- Extracted: 2025-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt