Chickpea curry is not new to this blog, I will say right away. I have made a chickpea curry before, a more elaborate one that the Straits Times picked up on. This recipe is a slight variation from the one – its extremely easy to make and will be ready in 15 mins.
The difference with this recipe is that I cut out many ingredients, and kept the bare essentials. I found that this makes a delicious curry nonetheless – the secret ingredient here is the tamarind paste that gives it all the flavour. Tamarind paste is extremely sour and deep and helps to offset the mellow sweetness of the coconut milk here.
If you can’t get your hands on Tamarind Paste (as it’s usually available at Mustafa, and we don’t always go there!), you can get tamarind pulp from the supermarket, and dissolve an amount the size of a large lime into the 100 ml of water, then strain it to remove the seeds and fibre. Then, add the tamarind water to the curry before the coconut milk.
Chickpeas, especially canned ones, seem to have a distinct bite about them. The tamarind paste helps with that too! Chickpeas serve as the protein component in this recipe, but I do understand that not everyone likes them. Also, this is a vegan curry still. If you’re looking for a meat alternative, simply substitute the chickpeas with chicken – everything else can remain the same.
The coconut milk cannot be compromised, I am afraid. It’s what makes this a deliciously rich and creamy curry.