Kadala Curry | Indian Chickpea Curry with Coconut Milk
(0)
25 min
Quick
Sezamo
Un curry indian autentic din Kerala, incredibil de aromat și cremos, preparat din năut fraged și lapte fin de cocos. O cină hrănitoare și exotică, gata în doar 25 de minute!
Preparation method
Flavor preparation
Finely chop the red onion and garlic, and finely grate the fresh ginger. Drain and rinse the canned chickpeas well.
In a deep frying pan or spacious saucepan, melt the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and slightly golden.
Cooking the curry
Add the minced garlic and grated ginger to the pan, stirring continuously for 1 minute to release all the intense flavors.
Chef's tip
For an even richer texture, you can lightly mash one-third of the chickpeas directly in the pan with a fork before adding the coconut milk.
The curry is also wonderful reheated the next day, when all the spice flavors melt together perfectly.
25 min
Under an hour
