Chick pea curry with coconut milk

Looking for a variation for regular chana masala? try this creamy and yummy curry with coconut milk and the good news is its a VEGAN.

Ingredients

Chick peas : 1 cup (dried) OR use tinned peas

Onions : 1 medium

Tomatoes : 1 large

Dry fenugreek leaves/kasuri methi : 2 tsps

Coconut milk : 1 cup (appx 125 ml)

Green chillies : 2 nos

Ginger garlic paste : 1 tsp

Cumin seeds : 1/2 tsp

Bay leaves : 1

Coriander powder : 1 tsp

Cumin powder : 1/2 tsp

Garam masala powder : 1/2 tsp (adjust to taste)

Chillie powder : 1/2 tsp (adjust to taste)

Turmeric powder : 1/4 tsp

Salt : adjust to taste

Oil : 2 tsps

Coriander leaves : for garnish

Method

Soak 1 cup chickpeas over night and pressure cook until soft.

In a pan add oil, bay leaf, cumin seeds when they start to splutter add finely chopped onions and green chillies, cook until onions are soft then add ginger garlic paste fry for a minute, add finely chopped tomato and cook till soft. Later add dry fenugreek leaves/kasuri methi, turmeric powder, salt, cumin powder, coriander powder, boiled chickpeas, coconut milk and cook on a low flame for 20 mins. Lastly add garam masala powder and chillie powder (adjust to taste) and coriander leaves.

Serve hot with rice or roti or poori. I personally love it with a naan.