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Maldivian Chickpea Curry
A flavorful and aromatic chickpea curry, adapted with Maldivian influences. This vegetarian dish is rich with coconut milk, spices, and vegetables, offering a comforting and satisfying meal, often served with roshi (flatbread) or rice.
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- 400 g Chickpeas(canned, drained and rinsed)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 Maldivian chili(finely chopped, or to taste)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- to taste Salt
- 1/4 bunch Fresh coriander(chopped, for garnish)
- 1/2 Lime(juice of)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic, grated ginger, and chopped Maldivian chili. Cook for another 2-3 minutes until fragrant.
- 3
Stir in the curry powder, turmeric powder, and cumin seeds. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Add the chopped tomatoes and cook until they soften, about 5-7 minutes.
- 5
Add the drained chickpeas and coconut milk. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- 6
Season with salt to taste. Stir in the lime juice.
- 7
Garnish with fresh chopped coriander and serve hot with roshi or rice.
ð¡ ããã®ã³ã
- âFor a thicker curry, simmer uncovered for the last 5-10 minutes.
- âAdjust the chili amount to your preferred level of heat.
- âAdding other vegetables like diced potatoes or bell peppers can enhance the curry.
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- Add a tablespoon of tomato paste along with the tomatoes for a richer flavor.
- A pinch of garam masala can be added in the last few minutes of cooking for extra aroma.