Cinnamon-spice chickpea curry recipe (2024)

FAQs

What does cinnamon do to curry? ›

The spices that combine tomake curry may often include cinnamon. Although chilly. coriander and cumin are inalienable to curry. Cinnamon offers a distinctive flavour imparting slight sweetness to the whole mix.

About Chickpea Curry

Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices. That said, you can absolutely change up some of the flavors of this beautiful curry.

Diced tempeh, roasted cauliflower, lentils, and firmer white beans (such as cannellini) can all work great in a soup or curry depending on the other flavors and textures. I recommend you consider the texture, flavor, and nutrition you are looking for in your soup, stew, or curry to help make the choice.

Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

If, however, you find you've used too much cinnamon, we know a couple of quick fixes. For savoury dishes simply add water to dilute, extra vegetables to soak up the flavour or mask it with other spices, tomatoes, garlic or onion.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Add more or less vegetable broth based on your preferences. For example, add more vegetable broth if you like a more soupy and liquid curry. On the other hand, if you want a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer for more than 30 minutes.

Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health. Chickpeas are versatile, so you can add them to many savory or sweet meals and snacks.

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

What is the difference between canned chickpeas and cooked chickpeas? ›

Before consumption, you have to soak them in water for a couple of hours, and then cook them for at least 45 minutes (to reduce cooking time, use an instant pot). You can then add them to different recipes and preparations. On the other hand, canned chickpeas are already pre-cooked and, most of the time, pre-seasoned.

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.

Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Cinnamon is a key ingredient in garam masala and masala chai (tea) and is one of the five basic whole spices in Indian cooking. Ground cinnamon generally has a stronger taste when put into dishes than placing the dried bark into the dish to steep whilst cooking, which releases its flavour more slowly and subtly.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Cinnamon sticks are one of the key whole spices you need for basic Indian cooking, particularly for long-simmered dishes. Cinnamon sticks are often added, along with whole cloves and green cardamom pods, when sauteing onions, garlic and ginger in oil.