23 Min
Easy
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Chickpea Curry
Ingredients
4
Portions
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
1
tsp
Mustard seed
4
Leafs
Curry Leaves
4
Leafs
Pandan Leaves
500
g
Boiled Chickpeas
100
g
Onion
3
tbsp
Oil
3
Mediums
Green chilis
1
tsp
Turmeric powder
1
tsp
Chilli Flakes
1
tsp
Cumin powder
1
tsp
Coriander leaves
1
Stick
Cinnamon
1
tsp
Ginger and garlic paste
1
tsp
Ginger Paste
50
g
Tomato
100
mL
Water
4
tbsp
MAGGI coconut milk powder
50
g
Coriander leaves
0.25
tsp
Salt, table
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Nutrition Value
Carbohydrates
88.5 g
Energy
594 kcal
Fats
17 g
Fiber
17.6 g
Protein
27.6 g
Sodium
76.6 mg
Sugars
16.3 g
Information per serving
Instructions
23 Minutes
-
1st Step
1 MinPlace a pan on a low heat flame and add oil into the pan. -
2nd Step
2 MinAdd Mustered seeds, Curry Leaves & Pandan leaves. -
3rd Step
4 MinThen add chopped garlic and ginger and sauté well. -
4th Step
2 MinAdd Onions, cinnamon, Chilli Powder, Turmeric powder, Cumin powder, Coriander powder and mix it. -
5th Step
3 MinAdd tomatoes to this followed by the boiled chickpeas and mix well. Add in the chopped green chilli and salt. -
6th Step
4 MinPour 100 ml of water and let it cook for few minutes. Then Add Maggi coconut milk of 400ml. -
7th Step
4 MinPour the Maggi coconut milk of 400 ml. Mix and allow to cook for 3, 4 minutes. -
8th Step
3 MinGarnish with coriander and sesame seeds.