Chickpea Madras Curry
Updated: Mar 14
I highly recommend trying my recipe for a mouth-watering Chickpea Madras Curry, featuring roasted sweet potatoes and creamy coconut milk. This hearty dish is the perfect comfort food to warm you up on a cold winter evening.
For those who love to experiment with flavours, the recipe includes a special Madras spice blend that you can make from scratch. Preparing your own spice blend can greatly enhance the flavour of the dish, as many essential oils found in seeds lose their aroma quickly. Don't worry, making your own blend is easy and fun - all you need is a mortar and pestle.
So why not treat yourself and your loved ones to a delicious and satisfying meal by trying out this Chickpea Madras Curry recipe? It's sure to be a hit at any dinner table!
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What is Madras Curry?
Madras curry is a type of curry that originated from the south Indian city of Madras, which is now known as Chennai. It is a spicy and tangy curry made with a combination of spices and herbs, including chili powder, coriander, cumin, turmeric, and fenugreek.
The history of Madras curry dates back to the British colonial era when the British introduced the dish to the western world. The British soldiers stationed in India were fond of the spicy curry, and it eventually became a popular dish in the United Kingdom. Since then, Madras curry has evolved and become a staple dish in many households around the world.
Madras curry has several variations, depending on the region and the chef's preferences. In some variations, Madras curry is made with coconut milk, while in others, it is made with tomatoes or tamarind paste. Some chefs add vegetables like potatoes, bell peppers, and carrots to the curry to give it a different flavour and texture. Additionally, the level of spiciness can be adjusted by adding or reducing the amount of chili powder used.
In recent years, there has been an increase in demand for plant-based and vegan options, leading to the creation of vegan Madras curry recipes that use ingredients like tofu, tempeh, or chickpeas as a substitute for meat.
I highly recommend trying my Beef Madras Recipe! This delicious and aromatic dish is a must-try for any curry lover :)
This recipe makes: 4 portions
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients for Chickpea Madras Curry:
1 medium-sized onion, diced
1 tbsp of garlic and ginger paste
1 small sweet potato, diced with skin on (8.8 oz or 250g)
1 can of cooked chickpeas, drained and rinsed (8.8 oz or 250g)
1 cup of coconut milk (8.45 fl oz or 250 ml)
1 cup of vegetable stock (8.45 fl oz or 250 ml)
1 tbsp 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 for Chickpea Madras Curry:
1. Preheat the oven to 200°C (392°F) with a fan setting. Place the diced sweet potato on a baking tray and toss with 1 tablespoon of vegetable oil and a pinch of salt. Bake in the preheated oven for around 20 minutes or until the potato is cooked through.
2. In a medium-sized pot, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook until it's softened and starts to brown. Stir in the ginger and garlic paste and continue cooking for another minute.
3. Add 1 tablespoon of Madras curry powder to the pot and fry with the onions until the aroma is released.
4. Add the drained and rinsed chickpeas to the pot and add enough vegetable stock to cover the solids with liquid. Bring to a boil and continue cooking for around 10 minutes to soften the chickpeas.
5. Pour in 1 cup of coconut milk and add the roasted sweet potato. Continue cooking for a few more minutes until the curry reaches your preferred consistency. Taste and adjust the seasoning as needed. Serve with basmati rice and fresh coriander. Enjoy!
Tips for Cooking Chickpea Madras Curry:
Don't skip the step of roasting the sweet potatoes. Roasting brings out their natural sweetness and adds a depth of flavour to the curry.
Make sure to use a good-quality Madras curry powder. You can make your own spice blend using the recipe provided, or use a store-bought blend.
Use vegetable oil or ghee for pan-frying the onions. They have a high smoke point and add a nice flavour to the curry.
Be careful not to burn the garlic and ginger paste when adding it to the pot. Cook it for just a minute or two to release the flavours, then move on to the next step.
Drain and rinse the chickpeas before adding them to the pot. This helps remove any excess salt and starch.
Add enough vegetable stock to cover the solids with liquid. This will help create a nice gravy consistency for the curry.
Use full-fat coconut milk for a richer, creamier curry. Light coconut milk may result in a thinner consistency.
Taste the curry before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or curry powder depending on your preferences.
From Chef:
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Check out my other recipes:
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Chicken Tandoori - Indulge in the smoky and flavourful chicken tandoori paired with aromatic and spiced vegetable biryani for a mouth-watering Indian-inspired meal that will surely satisfy your taste buds.
