Skip to Content

Sri Lankan vegetarian chickpea curry(kadala curry).

Sri Lankan vegetarian chickpea curry.

 

Also known as Kadala curry.

 

An easy dish to cook up for your meals. Lankan spices, coconut milk-based gravy, the dish makes a good substitute for dhal(parippu) curry.

 

An easy vegan, vegetarian, gluten-free dish you’ll want to try if you love curries made up of a coconut milk base.

 
Can I include chickpeas into my diet
if I’m following a low-carb diet?

 

You would think chickpeas would be a great substitute for your meals to reduce your carb intake.

 

Well, I found out, it’s not. especially if your portion of chickpea is large.

 

So if you have chickpeas in your meals, I would suggest keeping your intake of it to a cup or half a cup. 

 

Sri Lankan vegetarian chickpea curry also known as kadala curry - An easy dish to cook up for your meals. lankan spices, coconut milk based gravy, the dish makes a good substitute for dhal(parippu) curry.

 

Thank you note to my readers.
 

Sri Lankan vegetarian chickpea curry also known as kadala curry - An easy dish to cook up for your meals. lankan spices, coconut milk based gravy, the dish makes a good substitute for dhal(parippu) curry.

 

Beginners tips for cooking chickpeas.

  • There are canned version and the raw dried version(see notes below on how to cook).

 

  • If you are using the raw chickpeas, they need to be soaked overnight or for 7-8 hours.

 

  • Then they need to be washed, drained and pressure cooked to soften them up.

 

Once you’ve done the above, you can follow the instruction to turn them into a curry or your favorite, hummus.

 

How you can change this Sri Lankan

chickpea curry to suit you.

 

Despite the green chillies, this dish can still be mild for some of you, I am keeping my Sri Lankan chickpea curry as mild as possible because my other dishes to the meal tend to be spicy.

 

But if you want to make it spicy, add more chilli flecks, simmer until the gravy is coating the chickpeas, cook a few curry leaves, onions and turn it into a spicy, devilled version.

 

Turn it into a dry chickpea curry by slow-simmering the chickpeas until there isn’t any gravy left.

 

Add more tomatoes and you’ll find the taste of the chickpea changes as well.

 
Can I use canned chickpeas to make
the chickpea curry?

 

Yes, skip the overnight soaking and continue with the cooking instructions given.

 

Cook them for 5-10 minutes to soften them and continue with the instructions given for cooking a Sri Lankan chickpea curry.

 
 
How to pressure cook the chickpeas.

Once the dried chickpeas have soaked overnight, you will need to soften it further by boiling them in water.

 

Using a pressure cooker cuts down the cooking time to a few whistles or 15-20 minutes if you are using an electric pressure cooker.

 

 

Here’s how to do it.

I’m assuming that you are a regular pressure cooker user, so I’m keeping the instructions to a few sentences.

 

Stovetop Indian pressure cooker(whistling)

 

Add the soaked chickpeas into the pressure cooker, pour just enough water to cover the chickpeas, add salt and lock the lid in place, pressure cook over medium heat until the whistle blows twice.

 

 

Other pressure cookers

Pour water to cover the chickpeas, add salt then pressure cook for 15-20 minutes.

 

More chickpea recipes!

Healthy oven-roasted curry chickpeas snack.

Breakfast skillet of poached eggs in chickpeas and tomato sauce.

Tempered breakfast chickpeas(Sri Lankan).

 

recipe difficulty rating.

Sri Lankan vegetarian

chickpea curry(kadala parippu).

 
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3-4 tablespoons of oil

1 and 1/2 a cup of chickpeas(soaked overnight)

4 cloves of garlic sliced fine

A sprig of curry leaves

A piece of cinnamon 1-2 inch

1 medium-sized onion sliced fine

3-4 green chillies split

1 teaspoon of curry powder

1 teaspoon of mustard seed

1/2 teaspoon of turmeric powder

1/2 teaspoon of chilli flecks(optional)

Salt to season

1 cup of thick coconut milk

 

Method

Step 1

Wash, rinse and drain the dry chickpeas.

 

Place the washed raw chickpeas into a pot and completely submerge them in water(4-5 cups)and soak them overnight. if you are using the canned chickpeas, you can skip the above instructions.

 

Once they’ve soaked overnight(7-8 hours), remove any floating ones, drain water.

 

Step 2

If you are using a pressure cooker, follow the method mentioned above on “how to cook chickpeas in a pressure cooker”.

 

If you are using a regular stovetop and a pan to cook the chickpeas, add the chickpeas to a large pot, pour in water to submerge the chickpeas, season with salt and cook over medium heat for 45 minutes or until the chickpea turns soft.

 

Once the chickpeas have been cooked, drain and set aside.

 

Step 3 – Cooking the Sri Lankan chickpea curry.

 

Place a cooking pan over medium heat and pour in the oil.

 

Add the curry leaves, onions, garlic, cinnamon and sauté for a few minutes until the onions turn golden.

 

Add in the green chillies, turmeric, curry powder, chilli fleck and continue sautéing for a few seconds over a reduced fire, then add the mustard seeds. continue cooking for a few seconds and then add the chickpeas.

 

Combine and cook the chickpeas with the tempered ingredients for 2-3 minutes.

 

Pour in the coconut milk, season with salt and let the chickpeas slow-simmer to the consistency you want.

 

Serve warm with and incorporate the dish to any of the Sri Lankan meal plans on the blog.

 

SRI LANKAN VEGETARIAN CHICKPEA CURRY(KADALA CURRY).

SRI LANKAN VEGETARIAN CHICKPEA CURRY ALSO KNOWN AS KADALA CURRY – AN EASY DISH TO COOK UP FOR YOUR MEALS. LANKAN SPICES, COCONUT MILK BASED GRAVY, THE DISH MAKES A GOOD SUBSTITUTE FOR DHAL(PARIPPU) CURRY.

Ingredients mentioned below use standard measuring cups and spoons.

3-4 tablespoons of oil

1 and 1/2 a cup of chickpeas(soaked overnight)

4 cloves of garlic sliced fine

A sprig of curry leaves

A piece of cinnamon 1-2 inch

1 medium-sized onion sliced fine

3-4 green chillies split

1 teaspoon of curry powder

1 teaspoon of mustard seed

1/2 teaspoon of turmeric powder

1/2 teaspoon of chilli flecks(optional)

Salt to season

1 cup of thick coconut milk

Step 1

  1. Wash, rinse and drain the dry chickpeas.

    Place the washed raw chickpeas into a pot and completely submerge them in water(4-5 cups)and soak them overnight. if you are using the canned chickpeas, you can skip the above instructions.

  2. Once they’ve soaked overnight(7-8 hours), remove any floating ones, drain water.

Step 2

  1. Softening the soaked chikpeas

    If you are using a pressure cooker, follow the method mentioned above on “how to cook chickpeas in a pressure cooker”.

    If you are using a regular stove top and a pan to cook the chickpeas, add the chickpeas to a large pot, pour in water to submerge the chickpeas, season with salt and cook over medium heat for 45 minutes or until the chickpea turns soft.

    Once the chickpeas have been cooked in the pressure cooker, drain and set aside.

  2. Step- COOKING THE SRI LANKAN CHICKPEA CURRY.

    Place a cooking pan over medium heat and pour in the oil.

    Add the curry leaves, onions, garlic, cinnamon and sauté for a few minutes until the onions turn golden.

  3. Add in the green chillies, turmeric, curry powder, chilli fleck and continue sautéing for a few seconds over a reduced fire, then add the mustard seeds continue cooking for a few seconds and then add the chickpeas
  4. Combine and cook the chickpeas with the tempered ingredients for 2-3 minutes.
  5. Pour in the coconut milk, season with salt and let the chickpeas slow-simmer to the consistency you want.
  6. Serve warm with and incorporate the dish to any of the Sri Lankan meal plans on the blog.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 

Sri Lankan crab curry in chilli-garlic sauce(thick gravy)- a delicious seafood dish, that never disappoints. bring home a few fresh crabs and have a family feast. #recipe #seafood #food #crab #srilankan #chilli #curry #howtomake
Sri Lankan crab curry in chilli-garlic sauce(thick gravy).
← Read Last Post
Sri Lankan three spice-raw/unroasted curry powder(thuna-paha).
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jenny

Monday 2nd of December 2019

Love it! Have made this several times now. I pressure cook my chickpeas in bulk then freeze them in portions, and this is what I use in this curry. I have also cooked larger batches of the curry and frozen it - this works well despite coconut milk not freezing well on its own.

jehan

Monday 16th of December 2019

Wonderful! Thank you for rating the recipe and tips on freezing the chickpeas. apologies for not replying sooner.

This site uses Akismet to reduce spam. Learn how your comment data is processed.