Recipe Indian Chickpea Curry (Kadala Curry)

It’s a vegan recipe which even meat lovers will adore!

Prep Time: 10 minutes

Total Prep Time: 35 minutes

Serving Sizes: 4

List of Ingredients:
  • 1 yellow onion finely chopped
  • 2 Tbsp. vegetable oil
  • 9 garlic cloves, roughly chopped
  • 1 tsp. dried chili
  • A small piece of ginger
  • 2 Tbsp. cumin
  • 1 Tbsp. coriander
  • 2 Tbsp. tomato puree
  • 1 Tbsp. garam masala
  • Salt to the taste
  • For the curry:
  • 3.5 ounces creamed coconut
  • 28 ounces canned chickpeas, drained
  • 14 ounces canned tomatoes chopped
  • 3.5 ounces spinach
  • 1 small bunch coriander finely chopped
Instructions:

1. Heat up a pan with half of the oil over medium high heat, add onion and chili, stir and cook for 8 minutes.

2. In your kitchen blender, mix ginger with the rest of the oil and garlic and pulse a few times.

3. Add salt to the taste, coriander, cumin, garam masala, sautéed onions and tomato puree and pulse a few more times.

4. Transfer this to a pan, heat up over medium heat and cook for 2 minutes.

5. Add chickpeas, tomatoes, stir and cook for 5 minutes.

6. Add coconut, stir and cook for 5 more minutes.

7. Add spinach and coriander, stir and cook for 3 minutes.

8. Transfer to plates and serve right away.

Enjoy!