Kadala curry. I had never heard of it before the dinner party. Stuck for ideas of what to make, after looking through my cookbooks and not finding anything that really jumped out, I went to the BBC goodfood site and searched for vegan food. This is where I found the recipe for Kadala curry. This was easy to make, delicious, incredibly cheap, popular with meat eaters and will definitely be making it to my regular meal planning menu. This recipe makes four good sized servings.
Kadala Curry Recipe
- A little oil
- 1 white onion
- 1 red chilli
- 1 bulb of garlic (9 cloves)
- Thumb sized piece of fresh ginger
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2 tbsp tomato puree
- 2 x 400g Cans of Chickpeas, drained
- 400g Can of Chopped Tomatoes
- 100g Creamed Coconut
- Large handful of fresh coriander
- 100g Spinach
First of all make the paste. Sautee the onion and chilli until golden in a little oil. In a food processor mix garlic, ginger, and a little more oil, then add garam masala, coriander and cumin, 1/2 tsp of salt and the onion/chilli mix. Add water if needed and mix to a paste. This can be kept for a little while, I prepared this around an hour or so before.
Next up is the curry, heat the paste for a couple of minutes, add in chickpeas and tomatoes and simmer for 5 minutes. Add the coconut and a little water, cook for another 5 minutes. Lastly, add the coriander and spinach. We had it with rice and the other dishes I made.
The original recipe can be found here.