Whole30 Kadala Curry

Experience the warm and comforting flavors of South India with this Whole30 Kadala Curry, a wholesome, plant-based dish brimming with rich spices and creamy coconut milk. Made with black chickpeas (kadala), this curry combines aromatic ingredients like cumin seeds, curry leaves, and fresh ginger to create an authentic and flavorful base. Simmered to perfection, the tender chickpeas are infused with a velvety coconut milk sauce, making it a satisfying and nutritious choice for your Whole30 journey. Perfectly paired with cauliflower rice or roasted vegetables, this recipe is gluten-free, dairy-free, and packed with bold, vibrant flavors. Whether you're meal prepping or hosting a cozy dinner, this Kadala Curry will become your go-to for a healthy yet indulgent meal!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried black chickpeas (kadala)
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10 leaves curry leaves
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 inch piece ginger, minced
• 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 tablespoon coriander powder
• 2 medium tomatoes, chopped
• 1 cup coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 2 cups water

Directions

Step 1

Rinse the dried black chickpeas under cold water and place them in a large bowl. Cover with plenty of water and soak overnight or for at least 8 hours. Drain and set aside.

Step 2

In a large pot, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Once the mustard seeds begin to splutter, add the curry leaves.

Step 3

Add the chopped onion to the pot and sauté until it turns golden brown.

Step 4

Stir in the minced garlic, minced ginger, and slit green chilies. Sauté for another minute until aromatic.

Step 5

Add turmeric powder, chili powder, and coriander powder to the pot. Stir well to combine with the onion mixture.

Step 6

Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.

Step 7

Add the soaked and drained black chickpeas to the pot. Mix well with the spice mixture.

Step 8

Pour in water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the chickpeas are tender.

Step 9

Once the chickpeas are cooked, add coconut milk and salt to the curry. Stir well and let it simmer for another 5 minutes to allow the flavors to meld together.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve hot with cauliflower rice or roasted vegetables for a complete Whole30 meal.

Nutrition Facts

Serving size	(1437.2g)

Amount per serving	% Daily Value*
Calories	1273.0

Total Fat 44.1g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2553.5mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 47.2g	0%
Total Sugars 55.1g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 434.6mg	0%
Iron 16.7mg	0%
Potassium 3316.9mg	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: 30.0%

Protein: 14.0%

Carbs: 56.0%