CHICKPEA & COCONUT CURRY (KADALA)
This yummy chickpea curry, with its underlying creamy coconut flavor, is good enough to eat straight out of the pot. The author recommends desi or kabuli chickpeas, but I use whatever I can obtain. To reduce cooking time, I often use canned chickpeas. Although they are optional, I like to add the curry leaves. Passive cooking time refers to cooking dried chickpeas, but does not include soaking them prior to cooking. Recipe adapted from the book, "Passion for Pulses". The contributor is from Kerala, India.
Provided by Daydream
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using dried chickpeas, soak overnight in plenty of water, then drain.
- Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
- When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
- Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- Add onion and curry leaves and saute and stir a further minute or two.
- Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- Add 1 cup coconut milk and simmer for a further 10-15 minutes.
- Serve with rice and garnish with fresh cilantro.
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Fadh Ali
[email protected]This is a delicious and easy-to-make dish. I love the combination of coconut milk and curry powder. It's a great way to add some flavor to your weeknight meals.
abubakar salisu sani
[email protected]I'm always looking for new vegan recipes, and this one definitely fits the bill. The coconut curry is creamy and flavorful, and the chickpeas are a great source of plant-based protein.
Tanzila Tabassum
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special. The coconut curry is rich and flavorful, and the chickpeas add a nice texture and protein boost.
Ahsan Jatoi
[email protected]I've made this recipe several times now, and it's always a hit. It's a great way to get my kids to eat their vegetables. I also love that it's a relatively healthy dish.
Ally Darst
[email protected]I'm always looking for new and exciting ways to cook chickpeas. This recipe is definitely a winner. The coconut curry is flavorful and creamy, and the chickpeas are a great source of plant-based protein.
Shanaaz Gamiet
[email protected]This dish is a great way to use up leftover chickpeas. It's also a great option for meal prep. I like to make a big batch on the weekend and then eat it throughout the week.
Roda Axmed
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and satisfying meal. It's perfect for busy weeknights or when you're short on time.
Sushil Yadav
[email protected]This is now my go-to chickpea curry recipe. It's easy to make, and the flavors are incredible. I've made it for potlucks and dinner parties, and it's always a hit.
Antoinette Abeyta
[email protected]I'm not a huge fan of chickpeas, but this dish changed my mind. The curry was creamy and flavorful, and the chickpeas were cooked perfectly. Definitely recommend this recipe.
Sohagkhan Sohagkhan
[email protected]Tried this recipe last night and it was a hit! The coconut curry was creamy and flavorful, and the chickpeas added a nice texture. Served it with rice and it was a perfect meal.
Sumaira Sabir
[email protected]This dish is a winner! The combination of coconut milk, chickpeas, and spices creates a delicious and comforting curry. Highly recommend!
Fabricio Tsui
[email protected]Easy to make and packed with flavor. Used canned chickpeas for convenience, and it turned out great. Will try with fresh chickpeas next time.
Reniya Porter
[email protected]Excellent recipe! The curry was creamy and flavorful, and the chickpeas provided a nice protein boost. Definitely recommend this dish.
MAHARAJ MAMUN
[email protected]This is a keeper! Added some extra vegetables for a more colorful and nutritious meal. Served it with basmati rice, and it was a hit with the family.
N4TX Charts
[email protected]The flavors of the coconut curry and chickpeas are a perfect match. A simple and forgiving recipe that even a novice cook can make.
Andrianna Santee
[email protected]Loved it! The flavors were rich and developed, and the vegan fish alternative was spot-on. Will definitely be making this dish again.