Whole30 Kadala Curry
Experience the vibrant flavors of Kerala with this Whole30 Kadala Curry, a healthy twist on the traditional black chickpea curry. Made with protein-packed dried black chickpeas (kadala), aromatic spices like cumin and coriander, and creamy coconut milk, this dish is a satisfying and wholesome meal that's both dairy-free and gluten-free. Curry leaves, mustard seeds, and fresh cilantro add layers of bold, authentic South Indian flavor, while a hint of heat from green chilies ties it all together. Perfectly paired with cauliflower rice or roasted vegetables, this nutrient-rich curry is ideal for those following a Whole30 diet or seeking a flavorful plant-based option. Ready in about an hour, this recipe is a celebration of wholesome, exotic tastes that's sure to become a comforting favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried black chickpeas (kadala)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 leaves curry leaves
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 inch piece ginger, minced
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon coriander powder
- 2 medium tomatoes, chopped
- 1 cup coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 2 cups water
Instructions
Rinse the dried black chickpeas under cold water and place them in a large bowl. Cover with plenty of water and soak overnight or for at least 8 hours. Drain and set aside.
In a large pot, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Once the mustard seeds begin to splutter, add the curry leaves.
Add the chopped onion to the pot and sauté until it turns golden brown.
Stir in the minced garlic, minced ginger, and slit green chilies. Sauté for another minute until aromatic.
Add turmeric powder, chili powder, and coriander powder to the pot. Stir well to combine with the onion mixture.
Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.
Add the soaked and drained black chickpeas to the pot. Mix well with the spice mixture.
Pour in water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the chickpeas are tender.
Once the chickpeas are cooked, add coconut milk and salt to the curry. Stir well and let it simmer for another 5 minutes to allow the flavors to meld together.
Garnish with fresh cilantro before serving.
Serve hot with cauliflower rice or roasted vegetables for a complete Whole30 meal.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 55.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3317 mg | 71% | |
*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.
