Chickpea and Beef Curried Soup

    8 hours 55 minutes

    This is a thinner curry from India. You can make it with different cuts of beef but the cheaper cuts usually take quite a bit longer to cook and become tender.


    Queensland, Australia
    1 person made this

    Serves: 6 

    • 250g dried chickpeas
    • 1 tablespoon vegetable oil
    • 2 onions, diced
    • 4 cloves garlic, crushed
    • 4 cardamom pods
    • 4 cloves
    • 2 teaspoons ground cumin
    • 1 teaspoon black pepper
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 2 bay leaves
    • 6 curry leaves
    • 3 large tomatoes, diced
    • 2 (400ml) tins coconut milk
    • 1 cup water
    • 750g beef, diced

    Preparation:15min  ›  Cook:40min  ›  Extra time:8hours soaking  ›  Ready in:8hours55min 

    1. Soak the chickpeas overnight then drain.
    2. Heat oil in a large pan and cook onions and garlic until onions are browning. Add the spices and cook, stirring, until fragrant.
    3. Add bay and curry leaves, tomatoes, coconut milk, water and chickpeas and bring to a simmer. Simmer, covered, about 30 minutes or until chickpeas are tender. Add beef and simmer another 10 minutes or until beef is just done.

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