Kadala Curry (chickpea)
Curries • Sri Lanka
About Kadala Curry (Chickpea)
Black chickpeas in coconut milk with curry leaves and cinnamon — ekambe / breakfast standard.
How to Make Kadala Curry (Traditional & Healthy Version)
Kadala Curry, also known as Sri Lankan Chickpea Curry, is a cherished staple in Sri Lankan households. This wholesome, plant-based dish is made with protein-rich chickpeas simmered in a fragrant blend of spices and coconut milk, resulting in a creamy and hearty curry. Kadala Curry is commonly enjoyed for breakfast with string hoppers (idiyappam) or roti, but its versatility makes it perfect for lunch and dinner as well. Rooted in Sri Lanka's vibrant culinary traditions, Kadala Curry celebrates the island’s love for spice and coconut-based flavors. The dish combines the earthiness of chickpeas with aromatic spices like cumin, coriander, and turmeric, layered with fresh curry leaves and green chilies. Its balanced, mildly spicy profile appeals to both locals and international food lovers. Kadala Curry is not only delicious but also a healthy vegetarian and vegan option, making it an excellent choice for those seeking nutritious, low-calorie meals within Sri Lankan cuisine.
Ingredients(for 1 cup cooked Kadala Curry per serving, typical for Sri Lankan meals)
- 1 cup Chickpeas (Kadala) (soaked overnight or use canned)
- 1 medium Onion (finely chopped)
- 1 Green chili (sliced)
- 8-10 Curry leaves (fresh)
- 2 cloves Garlic (minced)
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Sri Lankan roasted curry powder (optional for extra flavor) - optional
- 1 cup Thin coconut milk (fresh or canned)
- 1/2 tsp Salt (to taste)
- 1 tbsp Oil (coconut or sunflower)
Instructions
- 1
Heat oil in a pan over medium heat. Add onions, garlic, green chili, and curry leaves. Sauté until onions turn translucent and fragrant.
5 minutes
Don’t rush this step—cook until onions are soft for a sweeter base.
- 2
Add turmeric, coriander, cumin, and roasted curry powder (if using). Stir well to coat the aromatics in the spices.
2 minutes
Roast spices briefly for deeper flavor.
- 3
Add soaked and drained chickpeas. Mix and cook for 2 minutes, allowing them to absorb the spice blend.
2 minutes
If using canned chickpeas, rinse well to reduce sodium.
- 4
Pour in thin coconut milk and salt. Bring to a gentle boil, then reduce heat and simmer uncovered.
10 minutes
Simmer until the curry thickens and chickpeas are tender.
Why This Dish is Healthy
Kadala Curry is a nutritious, low-calorie Sri Lankan dish ideal for weight management and heart health. Its high fiber content supports satiety and digestive wellness, while chickpeas supply sustained energy. With minimal oil and natural ingredients, Kadala Curry fits easily into balanced, plant-based meal plans, making it a smart choice for anyone seeking wholesome Sri Lankan recipes.
Kadala Curry is rich in plant-based protein, dietary fiber, and complex carbohydrates. Chickpeas provide essential nutrients such as iron, magnesium, and B vitamins, supporting energy and digestion. The addition of coconut milk offers healthy fats, while aromatic spices like turmeric and cumin contribute antioxidants and anti-inflammatory properties. This curry is low in saturated fat, cholesterol-free, and suitable for vegan and vegetarian diets.
Pro Tips
- 💡Tip 1: Soak dried chickpeas overnight for best texture and nutrient retention.
- 💡Tip 2: Use fresh curry leaves for authentic Sri Lankan aroma.
- 💡Tip 3: Simmer the curry gently to allow flavors to meld and chickpeas to become tender.
Storage & Serving
Store Kadala Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk to restore creaminess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
| Protein | 7.4 g |
| Carbohydrates | 21.0 g |
| Total Fat | 4.4 g |
| Fiber | 5.2 g |
