Photo by Pranjall Kumar on Pexels
Indian Chickpea Curry with Homemade Naan
Chickpeas simmer with onion, garlic, ginger and chopped tomatoes in spiced sauce, served with naan dough made from flour and yoghurt.
- 400 g chickpeas canned
- 200 g plain flour
- 100 g natural yoghurt
- 1 large onion
- 3 cloves garlic
- 20 g fresh ginger
- 200 g chopped tomatoes canned
- 10 g garam masala
- 5 g ground cumin
- 3 g turmeric
- 200 ml coconut milk
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Mix flour with 2 tbsp yoghurt, 1 tsp oil and 80ml warm water to form soft dough, knead 5 minutes
- Step 2
Cover dough and rest 20 minutes
- Step 3
Drain and rinse chickpeas
- Step 4
Finely chop onion, garlic and ginger
- Step 5
Heat 2 tbsp oil in large pan, fry onion 5 minutes until softened
- Step 6
Add garlic, ginger, garam masala, cumin and turmeric, cook 1 minute
- Step 7
Add chopped tomatoes and cook 5 minutes until thickened
- Step 8
Add chickpeas and coconut milk, simmer 10 minutes
- Step 9
Season with salt and pepper
- Step 10
Divide naan dough into 4 pieces, roll each into oval shape
- Step 11
Heat dry pan over high heat, cook each naan 2 minutes per side until puffed and spotted
- Step 12
Brush naan with remaining yoghurt mixed with chopped coriander
- Step 13
Serve curry hot with warm naan bread
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