Chili Crisp Coconut Chickpea Curry

CHILI CRISP COCONUT CHICKPEA CURRY

Servings: 3–4 Prep Time: 15 min Cook Time: 25–30 min

Rich, velvety, and layered with warmth. Onions, garlic, ginger, and fresh chilies are sautéed together until lightly golden, forming a deeply aromatic base. Simmered with coconut milk, chickpeas, and Yo Amma Indian Chili Crisp, this curry is creamy, bold, and finished with just the right amount of heat and crunch.

INGREDIENTS

FOR THE CURRY BASE

2 tbsp neutral oil or Yo Amma chili crisp oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 fresh green chili, finely chopped (optional for extra heat)
2 tbsp tomato paste
1½ tsp coriander powder
1 tsp Kashmiri chili powder
½ tsp turmeric
Salt to taste

FOR SIMMERING

1 (13.5 oz) can full-fat coconut milk
2 cups cooked chickpeas (or 1 standard can, drained and rinsed)
1–2 tbsp Yo Amma Indian Chili Crisp (oil + crunchy bits)

FOR FINISHING

Fresh chopped cilantro
Extra Yo Amma chili crisp for spooning

HOW TO MAKE IT

Build the Aromatic Base

Heat oil in a wide pan over medium heat. Add onion, garlic, ginger, and chopped green chili all at once. Cook, stirring occasionally, for 6–8 minutes until softened and lightly browned at the edges.

Bloom the Spices

Stir in tomato paste, coriander powder, Kashmiri chili powder, turmeric, and salt to taste. Cook for 2–3 minutes, allowing the tomato paste to deepen in color and the spices to bloom.

Simmer Covered

Pour in coconut milk and stir until smooth. Add chickpeas and bring to a gentle simmer. Cover the pan and cook for 12–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Finish with Chili Crisp

Uncover and stir in Yo Amma Indian Chili Crisp, folding in both the oil and crunchy bits. Simmer uncovered for another 2–3 minutes until glossy and rich.