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Vegan Tandoori Chickpea Curry with Garam Masala Fries


A unique fusion of Indian and Mediterranean flavors, featuring a rich and creamy chickpea curry inspired by the tandoor cooking method, served with crispy fries infused with the warm spices of garam masala.

Cuisine: Indian-Mediterranean Fusion
Servings: 4-6


  • 1 can (14.5 Oz) chickpeas
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Tandoori Spice Blend (see below for recipe)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • Garam Masala Fries (see below for recipe)

Tandoori Spice Blend

  • 2 tablespoons coriander powder
  • 1 tablespoon garam masala
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon cardamom powder

Garam Masala Fries

  • 2-3 large potatoes, peeled and cut into fry shapes
  • Vegetable oil, for frying
  • 1 tablespoon garam masala
  • Salt, to taste


  1. Preheat the oven to 390°F (200°C).
  2. In a blender or food processor, combine the chickpeas, onions, garlic, Tandoori Spice Blend, cumin, turmeric, and cayenne pepper and blend until smooth.
  3. Heat the coconut milk in a saucepan over medium heat. Add the blended mixture and stir well to combine.
  4. Reduce the heat to low and simmer the curry for about 10-15 minutes, stirring occasionally, until it thickens slightly.
  5. While the curry is cooking, prepare the Garam Masala Fries by heating the oil in a deep frying pan or a deep fryer to about 360°F (180°C).
  6. Fry the potato strips in batches until they are crispy and golden brown, about 3-4 minutes per batch.
  7. Remove the fries from the oil with a slotted spoon and place them on paper towels to drain excess oil.
  8. Sprinkle the garam masala over the fries and toss to combine.
  9. Serve the Tandoori Chickpea Curry hot over basmati rice or naan bread, accompanied by the crispy Garam Masala Fries.

Matching Drinks

Riesling: A white wine with a hint of sweetness that pairs well with the creamy curry sauce.

Pinot Noir: A light-bodied red wine with flavors of cherry and earth that complements the spices in this dish.

Herb-Infused Water: If you prefer a non-alcoholic option, herb-infused water (such as lemon or cucumber).