Chickpea Coconut Curry Kadala
Embark on a culinary journey to Kerala with this aromatic and comforting Chickpea Coconut Curry, also known as Kadala Curry. This plant-based, protein-packed recipe features tender chickpeas simmered in a luscious, spiced coconut gravy infused with the bold flavors of curry leaves, mustard seeds, and a medley of Indian spices. Fresh ginger, garlic, and green chilies add depth, while coconut milk (or freshly grated coconut) lends a creamy richness that perfectly balances the heat. Whether served with steamed rice, fluffy appam, or warm flatbreads, this vegan curry is a wholesome and satisfying meal that’s easy to prepare in under an hour. Perfect for weeknight dinners or festive occasions, this dish is a true celebration of South Indian flavors!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas (or canned chickpeas)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 pieces Green chilies, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 cup Fresh grated coconut (or coconut milk)
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
If using dried chickpeas, rinse and soak them in water overnight. Then, pressure cook them with a pinch of salt until tender. If using canned chickpeas, drain and rinse them under running water.
Heat coconut oil in a large pan over medium heat.
Add mustard seeds to the hot oil. Once they start to splutter, add the curry leaves.
Sauté the chopped onions until they turn golden brown, about 5-7 minutes.
Add garlic, ginger, and green chilies. Sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute to release the flavors of the spices.
Add the cooked (or canned) chickpeas to the pan and mix well, coating them in the spice mixture.
Blend the grated coconut with a little water to make a smooth paste (or use coconut milk directly if preferred). Add this coconut paste (or milk) to the chickpeas.
Pour in 2 cups of water and stir well. Bring the curry to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Add salt to taste and adjust the consistency of the curry by adding more water if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, appam, or flatbreads.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 49.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3684 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
