Low Carb Kadala Curry
Indulge in the rich, aromatic flavors of Low Carb Kadala Curry, a healthy twist on the traditional Kerala-style curry made with black chickpeas (kala chana) and creamy coconut milk. Perfect for those watching their carb intake, this hearty dish combines the earthy goodness of pressure-cooked chickpeas with a fragrant blend of spices, including turmeric, red chili powder, and garam masala. Coconut oil enhances the bold South Indian flavors, while curry leaves and green chili add refreshing pops of heat and aroma. Simmered to perfection, this curry pairs beautifully with cauliflower rice or stands alone as a satisfying, plant-based meal. Whether you're embracing a low-carb lifestyle or just craving authentic South Indian cuisine, this keto-friendly kadala curry is a must-try!
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Recipe Information
Ingredients
- 1 cup (soaked overnight) Black chickpeas (Kala Chana)
- 1 cup Coconut milk
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 medium, chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 slit Green chili
- 3 cups Water
Instructions
Rinse the soaked black chickpeas thoroughly and drain. Set aside.
In a pressure cooker, add the black chickpeas along with 2 cups of water and a pinch of salt. Pressure cook for 4-5 whistles or until the chickpeas are soft but not mushy. Release the pressure naturally.
In a deep pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves and green chili.
Add the chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté for another minute.
Add the cooked chickpeas along with the water from the pressure cooker. Mix well and bring to a boil.
Lower the heat and add coconut milk. Stir and let it simmer for about 10 minutes.
Sprinkle garam masala and simmer for another 2 minutes.
Adjust the consistency of the curry as needed by adding more water if it's too thick.
Turn off the heat and let the curry rest for a few minutes. Garnish with more curry leaves if desired.
Serve the low carb kadala curry hot with a side of cauliflower rice or enjoy it on its own.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 45.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1584 mg | 34% | |
*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.
