This South Indian Green Chili Chickpea Curry is spicy and full of flavor from fresh herbs, whole spices and spicy green chilies in creamy coconut milk. This is a 30-minute curry that tastes great with bread, chapati or rice. Gluten Free, Soy Free, Nut Free.
Table of contents
This recipe is based on a South Indian Andhra style green chilli chicken curry with an amazing coriander mint sauce flavored with curry leaves, cumin seeds and caramelized onions. The sauce has a complex flavor and makes a big change compared to tomato sauce! I use chickpeas and mushrooms to make this vegetarian version.
I use serrano or Indian green chilies in my curry. Chili peppers are not too spicy but add amazing flavor and subtle heat. Since the chilli is used twice, once with the spices and the second part mixed with the pesto, you will need to use the chilli according to your spiciness preference. Choose milder peppers to control the heat.
This quick curry takes just half an hour to prepare, making it a delicious weeknight dinner and the highlight of any dinner party! Don’t like chickpeas? Use white beans or a vegan chicken substitute or use tofu. Crisp the tofu before adding it to the curry.
This green chili chickpea stew is hearty and pairs perfectly with sourdough, Dosaor rice or Naan or Flatbread choose.
Why You’ll Love Green Chili Chickpeas
- Tender chickpeas and mushrooms in an amazing coriander-mint curry sauce
- 30 minute one plate meal
- Naturally free of gluten, soy and nuts, and also available in coconut-free options.
More Vegan Green Chili Recipes
Recipe card
Andhra green chilli chickpea curry with coriander mint chilli sauce
South Indian Green Chili Chickpea Curry is spicy and full of flavor from mint and cilantro, whole spices and spicy green chilies in creamy coconut milk. This is a 30-minute curry that tastes great with bread, chapati or rice.Gluten Free Soy Free Nut Free
Serving size: 4
Calories: 190kilocalories
raw material
For the green sauce:
- 1/2 green chiles, such as serrano or chili peppers, or use a milder chili pepper or 1 tablespoon green chiles
- 1 cup (16 G) coriander Well packaged
- 1/2 cup (22.5 G) Mint leaf Well packaged
- 1/2 cup (118.29 ml) water
- 1 teaspoon lemon juice
- 3 curry leaves Fresh or frozen, optional
For the curry:
- 1 teaspoon Oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 8 curry leaves fresh or frozen or dried
- 1/2 green chiles, serrano chiles or chili peppers, thin slices
- 1 cup chopped onions
- 2 spoon ginger garlic paste (Or use 3 cloves garlic and 1/2 inch ginger, minced)
- 4 ounce (113.4 G) mushroom Quartered (I like to use white or cremini mushrooms)
- 1 tomato cut into wedges
- 15 ounce (425.24 G) canned chickpeas Drained or 1.5 cups cooked chickpeas
- 1 cup (236.59 ml) coconut milk or more for a creamier flavor
- 1/2 teaspoon or more garam masala
- 1/2 teaspoon Salt if need more
For decoration:
- Cilantro, pepper flakes, lemon juice
instruct
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Make pesto Mix green chillies, coriander, mint, water, lemon juice and curry leaves until combined. It doesn't have to be smooth, just mixed enough to incorporate the ingredients. Set aside.
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make curry. Heat oil in a large skillet over medium heat. Once hot add the cumin seeds and cinnamon stick and cook until the cumin seeds change color significantly and are very fragrant. Then add green chillies, curry leaves, onions and a pinch of salt. Mix mix. Cook until onions are golden brown, 6-9 minutes, stirring occasionally. Add some water in the middle.
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Once the onions are evenly golden, add the ginger-garlic paste and mushrooms, along with a pinch of salt. Mix well and cook for 2 minutes.
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Then add the tomato wedges, chickpeas and pesto mixture and mix well. Cook for 2 minutes, then add coconut milk, garam masala and salt and mix well. Cover the pot and cook for 10-12 minutes, stirring once in between. If the sauce is too thick, add more coconut milk or water.
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shop Refrigerate for up to 3 days, freeze in an airtight container for up to 2 months.Reheat in microwave or frying pan
notes
Cilantro Substitute : Omit the cilantro and add some spinach instead
Coconut Substitutes: Substitute the coconut milk with any other thick plant-based milk such as oat milk, cashew milk, or non-dairy cream. Or you can mix 1/3 cup of non-dairy yogurt with a cup of water and use.
Protein selection: Use white beans or a vegan chicken substitute or use tofu. Crisp the tofu before adding it to the curry.
Nutrition
nutrient content
Andhra green chilli chickpea curry with coriander mint chilli sauce
Amount per serving
Calories 190
Calories from Fat 63
% Daily Value*
fat 7 grams11%
Saturated fat 4g25%
sodium 678 mg29%
Potassium 437 mg12%
carbohydrate 25g8%
8 grams of fiber33%
4 grams of sugar4%
protein 7 grams14%
Vitamin A 882IU18%
Vitamin C 63 mg76%
calcium 89 mg9%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Green Chili – Use Serrano or Chili peppers, Thai Chili for very hot peppers and Anaheim Chili for mild peppers. For the pesto and the sauce you make in the pan.
- Fresh herbs – cilantro and mint give this dish a unique flavor!
- Lemon juice – used in green sauce for flavor.
- Curry Leaves – This green sauce has even more flavor! Use fresh, frozen or dried. If you can't find curry leaves, you can omit them.
- Full Spice – This is the first layer of flavor in the sauce you make in the pan: cumin seeds, cinnamon sticks and curry leaves.
- Aromatics – Onions and ginger-garlic paste add the next level of flavor to the pot.
- Mushrooms – Tender mushrooms replace some of the meat in the curry. I use white mushrooms or cremini mushrooms.
- Tomatoes – umami.
- Chickpeas – For protein, this is a leftover meat alternative. You can use canned or cooked chickpeas, drained.
- Coconut Milk – Makes the sauce creamy. Use more to make the milk taste stronger! To make it coconut-free, replace the coconut milk with any other thick plant-based milk, such as a little non-dairy yogurt or cream cheese mixed with a cup of water and use.
- Garam masala – The sauce tastes even more amazing!
- Garnish – Cilantro and pepper flakes add fresh flavor and more heat to the finished dish.
tip
- When mixing the pesto, make it a little thicker. You just want a homogeneous mixture.
- When toasting whole spices, stir often to prevent burning and to bake evenly.
How to Make Andhra Green Chilli Chickpeas
Make a pesto by mixing green chilies, coriander, mint, water, lemon juice and curry leaves until combined. It doesn't have to be smooth, just mixed enough to incorporate the ingredients. Set aside.
Now, make the sauce.
Heat oil in a large skillet over medium heat. Once hot add the cumin seeds and cinnamon stick and cook until the cumin seeds change color significantly and are very fragrant.
Then, add green chillies, curry leaves, onions and a pinch of salt. Mix mix. Cook until onions are golden brown, six to nine minutes. Add some water in the middle.
Once the onions are evenly golden, add the ginger-garlic paste and mushrooms, along with a pinch of salt. Mix well and cook for another two minutes.
Then add the tomato wedges, chickpeas and pesto mixture and mix well.
Cook for two minutes, then add coconut milk, garam masala and salt and stir well. Cover and cook for 10 to 12 minutes, stirring once in between. If the sauce is too thick, add more coconut milk or water.
Once the mushrooms are cooked to your liking, turn off the heat.
Garnish with some pepper flakes and cilantro and serve with some bread, chapati or rice.
frequently asked questions
This recipe is naturally gluten, soy and nut free. To make it coconut-free, replace the coconut milk with any other thick plant-based milk like oat milk, cashew milk, or non-dairy cream. Or you can mix 1/3 cup of non-dairy yogurt with a cup of water and use.
Use white beans or a vegan chicken substitute or use tofu. Tofu is tossed in garam masala and salt and crisped in a frying pan or toasted before adding to the curry.
Yes, freeze in an airtight container for up to 2 months. Reheat in microwave or frying pan.