One Pot Chickpea Curry Recipe With Coconut - Easy Kerala Style Chickpea Curry (Kadala Curry, Garbanzo Beans Curry) With Coconut
This one pot chickpea curry (garbanzo beans curry) is so easy to prepare and makes a delicious vegetarian/vegan chickpea curry with coconut and spices that goes great with rice, chapathi, poori etc or South Indian dishes like puttu and appam.
Prep Time 10 minutes
Cook Time 15 minutes
soaking time 8 hours
Total Time 25 minutes
- 2 cups dried chickpeas
- 5 cups water plus more for soaking chickpeas
- 2 cups grated or shredded coconut
- 2 green chilies
- 2 tablespoons ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons coriander powder
- 1 teaspoon crushed or ground black pepper
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 4 red chilies
- 1 string curry leaves
Wash the chickpeas and soak in enough water in a bowl for about 7 to 8 hours at least or overnight for best results.
After soaking, drain the water use to soak the chickpeas, light rinse again and keep aside.
Blend the coconut and green chilies along with 3 to 4 cups of water in a good quality blender.
Heat the coconut oil in pressure cooker, add the mustard seeds (if you do not have coconut oil, you can use any oil that your prefer).
When the mustard seeds splutter, add red chilies and curry leaves.
Add the chickpeas and stir for about 1 to 2 minutes.
Add the coconut mix to the chickpeas, mix well.
Add salt and all spices, mix well and saute for about 1 minute.
Add the remaining water, mix well and close the pressure cooker with the safety valve. Always follow the directions in the manual while using a pressure cooker.
Cook in medium heat for about 3 to 4 whistles or about 12 to 14 minutes of cooking.
After 14 minutes, switch off the stove and let the pressure cooker cool down.
When the pressure cooker is cooled, you can open the cooker and see if the chickpeas is cooked and soft enough, and if everything is blended well with the spices. You can also check to see if the gravy is enough, if you want more gravy, you can add little more water and heat for another 1 minute or so.
Mix everything well and the delicious chickpea curry in coconut gravy is ready to serve!
Serve the hot and delicious chickpea curry with rice for lunch or dinner or serve with Kerala style breakfast items like puttu, appam, or you can serve it with chapathi or poori or dosa or idli or even use it with toasted bread!
If you are saving chickpea curry with coconut for later use, you can keep it refrigerated if not using the same day.
Chickpea curry with coconut tends to thicken and the gravy will reduce as its refrigerated, you can always add more water if needed, and heat it up before using.
Calories: 382kcal | Carbohydrates: 40g | Protein: 12g | Fat: 21g | Saturated Fat: 15g | Sodium: 74mg | Potassium: 683mg | Fiber: 14g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 41.7mg | Calcium: 92mg | Iron: 4.9mg