Kadala Curry


This delicious vegan curry recipe is perfect for the Spring season but can be enjoyed year round really!  All ingredients available at Greenline Organic.

For the paste

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • Small piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée (Passata)

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g coconut cream
  • Small handful of fresh coriander, chopped, plus extra to garnish
  • 100g baby spinach
  1. To make the paste, heat a little of the oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
  2. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted. Garnish with extra coriander and serve with rice.