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Coconut and Spinach Kadala Curry

By jon1988 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A healthy and vegan chickpea curry recipe that I got inspiration for from my travels in Kerala, South India.
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Ingredients

Paste

  • 1 whole bulb of Garlic
  • 1 fist of fresh root Ginger
  • 1 Onion
  • 1 tsp of fresh or dried Chilli (to taste)
  • 1 tbsp of ground Coriander
  • 2 tbsp of ground Cumin
  • 1 tbsp of Garam Masala
  • 2 tbsp of tomato puree
  • 2 tbsp of oil (any type)
  • ½ tsp of salt

Curry

  • 1 whole bulb of Garlic
  • 1 fist of fresh root Ginger
  • 1 Onion
  • 1 tsp of fresh or dried Chilli (to taste)
  • 1 tbsp of ground Coriander
  • 2 tbsp of ground Cumin
  • 1 tbsp of Garam Masala
  • 2 tbsp of tomato puree
  • 2 tbsp of oil (any type)
  • ½ tsp of salt
  • 500g of cooked and drained Chickpeas
  • 400g of chopped tomatoes
  • 100g of creamed coconut
  • 100g of spinach
  • 1 bunch of coriander (chopped)

Method

  • STEP 1
    To make the Curry Paste: Dice the Onion and fry it off with the chilli with a little of the oil. Peel all the cloves of garlic and the ginger, then add to a food processor and blend with the remaining oil. Once roughly blended together, add all the spices, tomato puree, salt and the fried onion and blend to a smooth paste. Add a drop of water or more oil if needed to help the paste blended easier in the processor.
  • STEP 2
    To make the Curry: Add the paste to a medium sauce pan and cook off for 2 minutes, stirring occasionally so that it doesn’t stick. Add the Chickpeas and chopped tomatoes to the paste and simmer for 10 minutes until reduced down. Add the coconut with a little water to the curry and cook through for 5 minutes. Add the Spinach and half the chopped coriander and cook till it has wilted down.
  • STEP 3
    Serve with rice and/or dahl and garnish with coriander to taste.
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