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Garlicky Chickpeas Vindaloo
A garlicky Indian chickpea vindaloo with onion and potatoes, finished with coriander powder, coconut milk and curry leaves, served with naan.
Ingredients
Instructions
Drain and season the chickpeas, then grill them over medium-high heat until well browned, about 8 minutes.
Add the onion and potatoes, cooking until softened, about 3 minutes.
Stir in the coriander powder, coconut milk and curry leaves for 2 minutes.
Warm the naan separately.
Let the chickpeas simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
