Cooking, Curry, Dinner, Food, Gluten-Free, Recipes

Mom’s famous Coconut Chickpea Curry {gf}| Mama’s Kokos-Kichererbsen Curry {gf}

February 6, 2015
Chickpea Curry | Health Inspirations

My sister was the first of my siblings to move to England. I still remember how, when she got home after the first semester, curries and Indian food was all she talked about. Being from Austria, where Indian food is only now gaining popularity, we had never really tried the dish before. It was therefore that my sister had to deal with a lot of laughter from our older brother, Alex, who kept teasing her for her affinity towards the Indian dish.

Chickpea Curry | Health Inspirations

Years went by and since then both Alex and I have also moved to England. I’m not entirely sure how Alex feels about curries today, but I can honestly say that they are amongst my favorite things to eat. I don’t have Indian food often, and don’t get take away when I’m at uni. However, some weekends when I stay with my sister I’ll casually throw in comments about how amazing it would be to get Indian takeout for dinner. Seriously though, I love anything from onion bhajis, poppadoms and of course the good old curry.

You can probably imagine my delight when I came home for Christmas and my mom had prepared her rendition of curry. I was blown away by how good and more importantly, authentic, it tasted. Even Alex had no shame in asking for seconds.
What I personally love most about this dish is the liberal use of spices. You’ve got lots of amazing spices in here, most of which are known to have healing properties (my mom lectured me on them whilst we were cooking). Also, it’s one of those things you could easily transform to make your own dish. If you’re vegetarian you can leave out the meat and add more veggies, perhaps squash. You can also play around with the vegetables entirely and create new flavor combinations every single time.

The recipe below is how my mom makes this curry. Feel free to play around with it and report back with how you’ve made it your own dish!

Chickpea Curry | Health Inspirations

Mom’s famous Coconut-Chickpea Curry {gf}

serves 5-6

Notes: This is a rich and flavorful dish that’s filling but won’t leave you super sluggish. To thicken the sauce I used ground cashew nuts which work perfectly for this purpose. I pulsed the cashews in a food processor until they were ground, but not completely sandy. They should have some texture which will also add a nice crunch to the curry.


  • 1-2 tbsp coconut oil
  • 2 spring onions, finely chopped
  • 500g turkey breast, chopped into bite-size pieces
  • 1/2 large cauliflower, chopped into small florets
  • 1 Jar (230g) chickpeas
  • 1-2 tsp dried chili flakes
  • 1/2 tsp ground cinnamon
  • 1 tsp cardamom
  • a pinch of ground ginger
  • a pinch of lemongrass
  • 1 tsp ground cumin
  • at least 2 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tbsp vegetable stock powder
  • a pinch of salt
  • cracked pepper, to taste
  • 1-2 tbsp tomato concentrate
  • 1 can coconut milk
  • 120g cashew nuts, finely chopped (see notes)
  • ~400ml water
  • 1-1.5 cups rice, to serve


Cook the rice according to the instructions on the pack. For this recipe you could use anything from basmati to brown rice, basically whatever strikes your fancy.

In a large skillet, heat up the coconut oil. Then add the chopped spring onion and chopped turkey breast. Stir until the turkey is almost fully cooked. Next stir in the cauliflower florets and and chickpeas. Season with salt, pepper and the spices: cinnamon, cardamon, ginger, lemongrass, cumin, turmeric, and curry. This should create a slightly thick coating for ingredients in the pan. Then add the tomato concentrate and vegetable stock powder. Give it a good stir before pouring in the water and coconut milk. Bring the curry to a simmer. Then stir in the chopped cashew nuts and wait for the sauce to thicken. Before serving you might want to add another pinch of salt, pepper or more chili, depending your taste.

Serve with rice.


Mama’s Kokos-Kichererbsen Curry {gf}

Für 5-6 Personen

Notes: Dieses Curry ist eine köstliche Mischung aus leckeren Zutaten und wohltuenden Gewürzen. Um die Soβe zu verdicken habe ich gemahlene Cashewnüsse verwendet. Diese habe ich in einem food processor so lange gemahlen bis sie fein waren, aber nicht mehlig. Die Nüsse dürfen ruhig ungleichmäβig gemahlen sein, das verleiht dem Curry extra Biss.


  • 1-2 EL Kokosöl
  • 2 Frühlingszwiebel, kleingeschnitten
  • 1/2 Karfiol, in kleine Stücke geschnitten
  • 1 Glas/ Dose (230g) Kichererbsen
  • 1 Dose Kokosmilch
  • 1-2 TL getrockneter Chili
  • 1/2 TL Zimt
  • 1 TL Kardamom
  • 1 Messerspitze getrockneter Ingwer
  • 1 Messerspitze getrocknetes Zitronengras
  • 1 TL Kreuzkümmel
  • mind. 2 TL Kurkuma
  • 1 TL Currypulver
  • 1-2 EL Suppengewürz
  • Salz
  • 2 EL Tomatenmark
  • 120g Cashewnüsse, fein geschnitten (siehe Notes)
  • 400ml Wasser
  • 1-1.5 Tassen Reis, als Beilage


Zunächst den Reis nach der Packungsanleitung zubereiten.

In einer groβen Pfanne die geschnittenen Frühlingszwiebeln und das geschnitten Fleisch in Kokosöl so lange anbraten, bis das Fleisch auβen durchgebraten ist. Danach die Kichererbsen und den geschnittenen Karfiol zugeben. Kurz durchrühren und dann salzen, Peffer dazugeben und mit den Gewürzen (Chili, Zimt, Kardamom, Ingwer, Zitronengras, Kreuzkümmel und Curry) verfeinern. Dann noch das Suppengewürz und Tomatenmark dazugeben und gut durchrühren. Es sollte jetzt eine Paste entstehen. Mit Kokosmilch und Wasser aufgieβen, gut rühren und dann die gemahlenen Cashewnüsse dazugeben. Kurz aufkochen bis die Soβe verdickt ist. Danach eventuell nochmal abschmecken und mit Reis servieren.

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