Chickpea & Coconut Curry (kadala)

May 24, 2023May 24, 20230 4
A flavorful Chickpea & Coconut Curry recipe for your lunch or dinner
in Vegetarian

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 cups dried garbanzo beans or 4 cups of cooked or canned chick-peas , drained
1 cup desiccated unsweetened coconut
1/2 - 1 teaspoon thinly sliced and chopped fresh ginger
1/2 teaspoon ground turmeric powder
1/2 - 1 teaspoon of ground pure red chili powder
1 tablespoon ground coriander powder
2 teaspoons vegetable oil
1 small onion , finely chopped
1/2 teaspoon mustard seeds
6 fresh curry leaves ( optional )
1 cup coconut milk
cilantro , for garnishing

Nutrision Information

Servings Per Recipe
6
Calories
410
Sugar
12g
Fat
22g
This Chickpea & Coconut Curry, also called Kadala curry, is a popular vegetarian dish from South India. It's a hearty and flavorful dish that is enjoyed for lunch or dinner, often served with rice or naan bread. This recipe blends together a variety of fragrant spices, creating a rich and creamy sauce that coats the tender chickpeas. The flavors of coconut, coriander, ginger, and chili powder are balanced by the aromatic curry leaves and tangy mustard seeds. The result is a comforting and satisfying meal that is perfect for any occasion.

Instructions

1.In a large pot, bring the dried garbanzo beans to a boil in enough water to cover them. Reduce heat and simmer for 2 hours or until beans are tender. Or, skip this step if using canned or cooked chickpeas.
2.In a food processor, blend together the desiccated coconut, ginger, turmeric, red chili powder, and coriander powder to make a smooth paste. Add a little water if necessary.
3.In a large pan, heat the vegetable oil and add the onions. Fry until they are golden and then add the mustard seeds and curry leaves for extra flavor.
4.Add the coconut paste and cook for 5 minutes until the oil starts to separate.
5.Add the cooked chickpeas or canned chickpeas, coconut milk, and salt to taste. Cook for 5-10 minutes or until the sauce has thickened to your desired consistency.
6.Garnish with cilantro and serve with rice or naan bread.

PROS

This vegetarian dish is packed with flavor and protein, making it a healthy and satisfying meal option.

It’s easy to make and can be adapted to be vegan or gluten-free.

CONS

While chickpeas are a great source of protein, they can be difficult to digest for some people.
It’s important to soak the beans overnight or use canned beans to reduce the risk of digestive issues.

HEALTH & BENEFITS

Chickpeas are an excellent source of vegetarian protein, fiber, and essential nutrients like folate and iron.
The coconut in this recipe is a good source of healthy fats and can help boost your metabolism and immune system.

Print

Leave a Reply

Your email address will not be published.