Paleo Kadala Curry

Elevate your mealtime with this rich and flavorful Paleo Kadala Curry, a wholesome twist on the traditional South Indian favorite! Made with protein-packed black chickpeas simmered to perfection in a fragrant coconut milk base, this paleo-friendly dish is infused with bold spices like coriander, cumin, and garam masala for an irresistible depth of flavor. The recipe uses coconut oil and coconut flour as paleo-approved ingredients, ensuring a creamy, grain-free curry that's both nourishing and satisfying. Perfectly balanced with the warmth of ginger-garlic paste and the freshness of curry leaves, this dairy-free, gluten-free dish is ideal for those craving a hearty, nutritious meal. Pair it with cauliflower rice or enjoy it on its own for a comforting and healthy dinner option!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams black chickpeas (pre-soaked overnight)
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 10 leaves curry leaves
• 1 medium onion (finely chopped)
• 1 medium tomato (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 400 ml coconut milk
• 1 tablespoon coconut flour
• 1 teaspoon salt
• 500 ml water
• 2 tablespoons fresh coriander leaves (chopped)

Directions

Step 1

Begin by draining the pre-soaked black chickpeas and setting them aside.

Step 2

Heat coconut oil in a large saucepan over medium heat. Add mustard seeds and let them splutter.

Step 3

Add the curry leaves and sauté for about 30 seconds until fragrant.

Step 4

Add the chopped onion and sauté until they become translucent.

Step 5

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 6

Mix in the chopped tomato and cook until soft and oil starts to release from the masala.

Step 7

Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to combine the spices with the onion-tomato mixture.

Step 8

Add the drained black chickpeas and mix well to coat them with the spice mixture.

Step 9

Pour in water and stir. Cover the pan and let the chickpeas cook on medium heat for about 20-25 minutes, or until they are tender.

Step 10

Once the chickpeas are cooked, reduce the heat to low and stir in the coconut milk. Let the curry simmer for another 5-7 minutes.

Step 11

To thicken the curry, mix the coconut flour with a little water to make a smooth paste and stir it into the curry. Simmer for an additional 2-3 minutes until desired thickness is achieved.

Step 12

Season with salt to taste.

Step 13

Turn off the heat and garnish with fresh coriander leaves.

Step 14

Serve the Paleo Kadala curry hot, with a side of cauliflower rice or enjoy as is!

Nutrition Facts

Serving size	(1417.9g)

Amount per serving	% Daily Value*
Calories	895.0

Total Fat 38.0g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2526.0mg	0%
Total Carbohydrate 122.1g	0%
Dietary Fiber 25.8g	0%
Total Sugars 46.9g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 284.9mg	0%
Iron 11.9mg	0%
Potassium 1751.5mg	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: 36.9%

Protein: 10.5%

Carbs: 52.6%