Black Chickpea Curry

Name: Black Chickpea Curry
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: Makes 4
Cuisine: Indian
Ingredients: 1 x 400 ml tin of coconut milk; 150 ml water; 1 tsp coconut oil; ½ tsp black or brown mustard seeds; ½ tsp black or brown mustard seeds; 1 dried whole red chilli, broken in half; 1 tsp finely grated fresh ginger; 2 tsp ground coriander; 1 tsp Kashmiri chilli powder; ½ tsp ground turmeric; ½ tsp freshly ground black pepper; 3 medium tomatoes, chopped; 2 x 400 g black chickpeas or carlin peas; 2 x 400 g black chickpeas or carlin peas; ½ tsp fennel seeds; 1 tsp black or brown mustard seeds; 1 tsp black or brown mustard seeds; 1 stem of fresh or frozen curry leaves (about 15 leaves); 1 stem of fresh or frozen curry leaves (about 15 leaves); 1 medium red onion, thinly sliced; 1 tsp fine salt; 1 tsp finely grated garlic; 2 tbsp coconut oil

Preparation info

Makes
4

Difficulty
Easy
Ready in
30 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This recipe is known as kadala kari in Malayalam, the national language of Kerala. Traditionally it’s made with dried black chickpeas that are soaked overnight before boiling in a pressure cooker until soft. For a time-efficient alternative, I suggest either purchasing tinned black chickpeas which are easily available from Asian grocers or, if you are based in the UK, Bold Bean Co Queen Carlin Peas are a great substitute. Freshly grated coconut is traditionally used to make a paste,

Ingredients

Asia
Syria
India
Lunch
Vegan
Breakfast
Kerala
Gluten-free

Ingredients

Method