Keralan Indian · India

Coriander and Cardamom Kadala Curry with Chickpeas and Coconut

Name: Coriander and Cardamom Kadala Curry with Chickpeas and Coconut
Total time: 37 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1 cup chickpeas; 1 cup coconut milk; 1 onion, chopped; 2 garlic cloves, minced; 1 tsp cumin seeds; 1 tsp turmeric; 1 green chili, slit; Salt to taste; 1 tsp ground coriander; 1/2 tsp green cardamom

Introduces a fresh, aromatic depth to the curry.

37 minutes4 servings

Method

Blend 1 tsp ground coriander and 1/2 tsp green cardamom, then add to the chickpea and coconut milk mixture.
Rinse chickpeas and drain. Heat oil in a pot, add cumin seeds.
Add onions and garlic, sauté until golden. Stir in turmeric and chili.
Add chickpeas and coconut milk. Cook for 20 minutes until thickened.
Season with salt and serve.

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