Chilled Cucumber Chickpea Curry
 
Prep time
Cook time
Total time
 
A delicious chilled Indian curry, perfect for hot summer days and nights.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 3 Tbsp grapeseed oil
  • 1 large onion, thinly sliced
  • 2 Tbsp fresh ginger, finely chopped
  • 1 tsp jalapeño pepper, finely chopped
  • 2 medium tomatoes, pureed
  • 2 tsp mango powder (lemon or tamarind juice can be used as a substitute)
  • 1 Tbsp paprika (not smoked)
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 cup water
  • 4 cups cooked chickpeas (2 cans)
  • 1 Tbsp dried fenugreek leaves OR ½ cup cilantro, finely chopped
  • 1 long English cucumber, cubed
  • ½ tsp freshly ground pepper
  • ¼ cup red onion, chopped
  • 3 Tbsp lemon juice
  • ½ tsp salt
Instructions
  1. Heat oil in a skillet on medium high heat. Add thinly sliced onion and sauté until lightly browned (5-10 minutes).
  2. Add ginger and jalapeño and cook for an additional minute.
  3. Add tomatoes, mango powder, paprika, turmeric and salt and stir well. Cook for an additional 5 minutes.
  4. Stir in water and chickpeas and bring the mixture to a boil. Turn the heat down and simmer for 10 minutes, stirring occasionally. Remove from heat, add fenugreek or cilantro and let the chickpea mixture cool.
  5. In a medium mixing bowl, combine cucumber, pepper, red onion and lemon juice. Cover and refrigerate.
  6. Once the chickpea mixture has completely cooled, add cilantro and salt to the cucumber mixture and mix well. Gently fold the cucumber mixture into the cooled chickpeas.
Notes
Adapted from Vij’s at Home: Relax, Honey: The Warmth & Ease of Indian Cooking, by Meeru Dhalwala and Vikram Vij.
Recipe by Port and Fin at https://portandfin.com/chilled-chickpea-cucumber-curry/