Chickpea & Coconut Curry (kadala)

Recipe by Daydream
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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using dried chickpeas, soak overnight in plenty of water, then drain.
  • Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
  • Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
  • When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
  • Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
  • As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
  • Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
  • Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
  • Add onion and curry leaves and saute and stir a further minute or two.
  • Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
  • Add 1 cup coconut milk and simmer for a further 10-15 minutes.
  • Serve with rice and garnish with fresh cilantro.
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