Low Carb Kadala Curry

Indulge in the rich flavors of South India with this Low Carb Kadala Curry, a healthier twist on the traditional favorite. Featuring protein-packed black chickpeas simmered in a creamy coconut milk base, this curry is bursting with aromatic spices like turmeric, coriander, and garam masala. Sautéed in fragrant coconut oil with mustard seeds, cumin, and fresh curry leaves, this dish delivers an authentic taste while keeping it low-carb. Perfect for pairing with cauliflower rice or as a standalone meal, this recipe is a wholesome, gluten-free option that’s both satisfying and nourishing. Ready in under an hour, it’s a must-try for anyone looking to add a flavorful and nutritious Indian curry to their repertoire!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup (soaked overnight) Black chickpeas (Kala Chana)
• 1 cup Coconut milk
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 1 medium, chopped Tomato
• 1 tablespoon Ginger-garlic paste
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 slit Green chili
• 3 cups Water

Directions

Step 1

Rinse the soaked black chickpeas thoroughly and drain. Set aside.

Step 2

In a pressure cooker, add the black chickpeas along with 2 cups of water and a pinch of salt. Pressure cook for 4-5 whistles or until the chickpeas are soft but not mushy. Release the pressure naturally.

Step 3

In a deep pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves and green chili.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Add ginger-garlic paste and sauté until the raw smell disappears.

Step 6

Add chopped tomatoes and cook until they become soft and oil begins to separate.

Step 7

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté for another minute.

Step 8

Add the cooked chickpeas along with the water from the pressure cooker. Mix well and bring to a boil.

Step 9

Lower the heat and add coconut milk. Stir and let it simmer for about 10 minutes.

Step 10

Sprinkle garam masala and simmer for another 2 minutes.

Step 11

Adjust the consistency of the curry as needed by adding more water if it's too thick.

Step 12

Turn off the heat and let the curry rest for a few minutes. Garnish with more curry leaves if desired.

Step 13

Serve the low carb kadala curry hot with a side of cauliflower rice or enjoy it on its own.

Nutrition Facts

Serving size	(1512.1g)

Amount per serving	% Daily Value*
Calories	848.4

Total Fat 35.9g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3667.8mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 45.1g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 280.3mg	0%
Iron 11.0mg	0%
Potassium 1584.5mg	0%

*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.

Source of Calories

Fat: 36.8%

Protein: 10.8%

Carbs: 52.4%