This South Indian green chili chickpeas curry is spicy and packed with flavor from fresh herbs, whole spices, and spicy green chilies in creamy coconut milk. It’s a 30-minute curry that’s amazing served with flatbread, dosa, or rice. Gluten-free, Soy-free, nut-free.
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This recipe is based on South Indian Andhra-style green chili chicken curry which has this amazing cilantro-mint sauce flavored with curry leaves, cumin seeds, and caramelized onions. The sauce has complex flavor and also is a great change from the tomato based sauces! I use chickpeas and mushrooms for this vegan version.
I use Serrano or Indian green chilies in the curry. Indian chilies are not very hot and add amazing flavor and subtle heat. Since the chilies are used twice, once with the spices and second portion is blended into the green sauce, you want to use chilies based on your…
Read the full article originally published at www.veganricha.com.