High Protein Kadala Curry

Packed with bold spices and creamy coconut, this High Protein Kadala Curry is a nutritious twist on the traditional South Indian classic. Featuring hearty black chickpeas (kadala) as the star ingredient, this dish is an excellent source of plant-based protein, perfect for vegetarians and vegans. The base is enriched with freshly ground coconut paste and aromatic Indian spices like garam masala, coriander, and turmeric, creating a rich, flavorful curry that pairs beautifully with steamed rice or warm flatbreads. With a preparation time of just 15 minutes and pressure-cooked chickpeas for tender perfection, this curry is both convenient and wholesome. Whether you're looking for a delicious vegan meal idea, a high-protein dish, or an authentic taste of Kerala cuisine, this Kadala Curry ticks all the boxes.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams Black chickpeas (kadala)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 1 large Onion, finely chopped
• 2 pieces Green chilies, slit
• 1 teaspoon Ginger, minced
• 1 teaspoon Garlic, minced
• 1 large Tomato, finely chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 100 grams Grated coconut
• 1 teaspoon Salt
• 750 milliliters Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Wash the black chickpeas and soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked chickpeas and pressure cook them with 500 ml of water and a pinch of salt for about 15-20 minutes or until cooked and tender. Set aside.

Step 3

In a pan, heat the coconut oil over medium heat. Add mustard seeds and let them splutter.

Step 4

Add curry leaves, followed by the chopped onion. Sauté until the onions turn golden brown.

Step 5

Add the slit green chilies, minced ginger, and garlic. Sauté until the raw smell disappears.

Step 6

Next, add the chopped tomato and cook until it becomes soft and mushy.

Step 7

Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for a minute, stirring continuously.

Step 8

Add the cooked chickpeas along with the cooking water to the pan. Add an additional 250 ml of water if needed to adjust the consistency.

Step 9

Simmer the curry on low heat for about 10 minutes so the flavors meld together.

Step 10

Meanwhile, grind the grated coconut with a little water to make a smooth paste.

Step 11

Add the coconut paste to the curry and mix well. Let it simmer for another 5 minutes.

Step 12

Adjust the salt according to taste.

Step 13

Garnish with chopped fresh coriander leaves before serving.

Step 14

Serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	1523.5 grams (1523.5g)

Amount per serving	% Daily Value*
Calories	1174

Total Fat 70.50g	90%
Saturated Fat 53.80g	269%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2491mg	108%
Total Carbohydrate 115.40g	42%
Dietary Fiber 37.90g	135%
Total Sugars 30.90g
Protein 31.60g	63%

Vitamin D 0IU	0%
Calcium 325mg	25%
Iron 15mg	84%
Potassium 2069mg	44%

*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: 51.9%

Protein: 10.3%

Carbs: 37.8%