How to Make Vegan Kadala Curry: A Step-by-Step Guide

Kadala curry, a traditional dish from Kerala, India, is a delicious and comforting dish made with black chickpeas and a flavorful blend of spices. While the traditional recipe often includes dairy products, it is possible to make a vegan version that is just as rich and satisfying. Here's a step-by-step guide on how to make vegan kadala curry:

Ingredients:

* 1 cup dried black chickpeas, soaked overnight
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, minced
* 1 teaspoon red chili powder
* 1 teaspoon coriander powder
* 1 teaspoon cumin powder
* 1/2 teaspoon turmeric powder
* 1 (14-ounce) can of coconut milk
* 1 teaspoon salt
* 1/4 cup chopped cilantro

Instructions:

1. Rinse and cook the chickpeas: Drain and rinse the soaked chickpeas. Place them in a large pot with 3 cups of fresh water. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes, or until the chickpeas are tender but still hold their shape. Drain and set aside.
2. Sauté the onion, garlic, and ginger: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and ginger and cook for an additional minute until fragrant.
3. Add the spices: Stir in the red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1-2 minutes, stirring constantly, to release their flavors.
4. Add the chickpeas and coconut milk: Return the cooked chickpeas to the skillet. Pour in the coconut milk and season with salt. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened.
5. Garnish and serve: Stir in the chopped cilantro and serve the vegan kadala curry hot with rice or flatbread.

Tips:

* For a spicier curry, add more red chili powder to taste.
* If you don't have coconut milk on hand, you can substitute it with a mixture of equal parts vegetable broth and dairy-free yogurt.
* Kadala curry can be made ahead of time and reheated when ready to serve.
* Serve with a side of papadums or crispy fried onions for added crunch.