Chickpea Curry (Kadala Curry)

Ingredients

• 250 g chickpeas (boiled or canned)
• 2 tbsp coconut oil
• 1 onion (finely chopped)
• 3 garlic (minced)
• 1 inch ginger (minced)
• 1 sprig curry leaves
• 2 green chili (sliced)
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp curry powder (Sri Lankan roasted curry powder)
• 1 cup coconut milk
• salt (to taste)

Steps

1. 1

   Heat the coconut oil in a pan over medium heat.

2. 2

   Add the chopped onion, garlic, ginger, curry leaves, and green chilies. Sauté until the onion is translucent and fragrant.

3. 3

   Add the turmeric powder, chili powder, and curry powder to the pan. Stir well to combine with the aromatics.

4. 4

   Add the boiled chickpeas to the pan and stir until they are well coated with the spice mixture.

5. 5

   Pour in the coconut milk and season with salt to taste.

6. 6

   Bring the curry to a gentle simmer and cook for about 5-10 minutes, until the gravy thickens to your desired consistency.

Notes

The transcript provided is heavily garbled, but the title and visual context of 'Mala Is Cooking' indicate a traditional Sri Lankan Chickpea Curry (Kadala Curry). Measurements and steps are estimated based on standard preparation of this dish as shown in the video context.

Nutrition per serving

• curry
• vegan
• vegetarian
• Sri Lankan
• chickpeas
• spicy
• main dish