Chickpea Madras Curry

Updated: Dec 20, 2021

Check out my recipe for delicious Chickpea Madras Curry with roasted sweet potato and coconut milk. Perfect comfort food for a winter evening! The recipe also includes a Madras spice blend spec for the ones who like to mix their own spices. Preparation of fresh spice blends has a huge impact on the flavour as many essential oils that come from the seeds lose their full aroma very quickly. Mortar and pestle will be your new best friend in the kitchen.


Chickpea Madras Curry in the bowl
Chickpea Madras Curry

“As an Amazon Associate, I earn from qualifying purchases.”


This recipe makes: 3-4 portions

Preparation time: 40 minutes


Ingredients for curry:


  • 1 medium-size onion, diced

  • 1tbsp of garlic and ginger paste

  • 1 small sweet potato, diced, skin on (250g)

  • 250g of cooked chickpeas (1tin)

  • 250ml of coconut milk

  • 250ml of vegetable stock

  • 1tbsp of mild madras curry powder (recipe below)

  • vegetable oil or ghee for pan-frying

  • fresh coriander to garnish

  • basmati rice to serve


Ingredients for Madras spice blend:


  • 1tbsp of ground coriander

  • 1tbsp of ground turmeric

  • 1tbsp of ground cumin

  • 1tsp of ground fenugreek

  • 1/2tsp of ground cardamom seeds

  • 1/2tsp of chilli powder

  • 1/2tsp black pepper

  • 1/2tsp ground fennel seeds



Instructions:


1. Preheat the fan oven to 200C (392F). Place diced sweetato on the baking tray and coat with 1tbsp of vegetable oil and a sprinkle of salt. Once the oven is ready, bake the potato for around 20 minutes or until cooked through.


Sweet Potato on the tray
Sweet Potato ready for roasting

2. In a medium-sized pot, sweat the onion with 2tbsp of vegetable oil until soft and starts to colour. Add ginger and garlic paste and continue cooking for another minute.


3. Next, add 1tbsp of Madras curry powder and fry with onions until aroma is released.


4. Add chickpeas and enough vegetable stock to cover solids with liquid. Bring to the boil and continue cooking for around 10 minutes to soften the chickpea even further.


5. Now add coconut milk and roasted sweet potato, continue cooking for another few minutes until preferred consistency is achieved. Check the seasoning and serve with basmati rice and fresh coriander. Smacznego!


Subscribe here for new weekly recipes to your mailbox.


Check out my other curry recipes:




Book I recommend if you are interested in spices:

606 views2 comments

Thanks for submitting!