Paleo Kadala Curry
Savor the rich and aromatic flavors of Paleo Kadala Curry, a modern twist on the traditional South Indian dish that’s fully paleo-friendly! This wholesome curry features hearty black chickpeas simmered in a luscious blend of coconut milk and warm, earthy spices like coriander, cumin, and garam masala. Coconut oil and curry leaves lend their distinctive tropical essence, while a hint of coconut flour adds depth and thickness to the sauce. Perfectly balanced and dairy-free, this dish is ideal for clean eating enthusiasts and spice lovers alike. Whether paired with cauliflower rice or enjoyed on its own, Paleo Kadala Curry is a satisfying, nutrient-packed meal that brings the authentic taste of India to your table.
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Recipe Information
Ingredients
- 200 grams black chickpeas (pre-soaked overnight)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 10 leaves curry leaves
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 400 ml coconut milk
- 1 tablespoon coconut flour
- 1 teaspoon salt
- 500 ml water
- 2 tablespoons fresh coriander leaves (chopped)
Instructions
Begin by draining the pre-soaked black chickpeas and setting them aside.
Heat coconut oil in a large saucepan over medium heat. Add mustard seeds and let them splutter.
Add the curry leaves and sauté for about 30 seconds until fragrant.
Add the chopped onion and sauté until they become translucent.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Mix in the chopped tomato and cook until soft and oil starts to release from the masala.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to combine the spices with the onion-tomato mixture.
Add the drained black chickpeas and mix well to coat them with the spice mixture.
Pour in water and stir. Cover the pan and let the chickpeas cook on medium heat for about 20-25 minutes, or until they are tender.
Once the chickpeas are cooked, reduce the heat to low and stir in the coconut milk. Let the curry simmer for another 5-7 minutes.
To thicken the curry, mix the coconut flour with a little water to make a smooth paste and stir it into the curry. Simmer for an additional 2-3 minutes until desired thickness is achieved.
Season with salt to taste.
Turn off the heat and garnish with fresh coriander leaves.
Serve the Paleo Kadala curry hot, with a side of cauliflower rice or enjoy as is!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 46.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1752 mg | 37% | |
*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.
