Garlicky Chickpeas Vindaloo
A garlicky Indian chickpea vindaloo with onion and potatoes, finished with coriander powder, coconut milk and curry leaves, served with naan.
Total time
37 min
Prep
26 min
Cook
11 min
Difficulty
medium
Cuisine
Indian
family-friendlyveganvegetarian
Ingredients
2 cupschickpeas
1 cuponion
200gpotatoes
4 servingsnaan
1 tspcoriander powder
1 tspcoconut milk
1 tspcurry leaves
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then grill them over medium-high heat until well browned, about 8 minutes.
2
Add the onion and potatoes, cooking until softened, about 3 minutes.
3
Stir in the coriander powder, coconut milk and curry leaves for 2 minutes.
4
Warm the naan separately.
5
Let the chickpeas simmer for about 13 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
571
Protein
20.4g
Fat
13.4g
Carbs
93.7g
Fiber
13.2g
Sodium
469mg
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