Protein Rich Kabuli Kadle Curry | No Onion No Garlic

If you’re looking for a simple, wholesome, and protein-rich vegan curry, this No Onion No Garlic Coconut Chickpea Curry is a must-try. Made with tender chickpeas (Kabuli Kadle/Garbanzo Beans), fresh coconut, green chilies, and coriander leaves, this traditional Karnataka-style recipe is naturally flavorful without relying on heavy spices or masalas.
This curry is light, nutritious, and packed with plant-based protein, making it perfect for everyday meals, fasting days, or when you want a comforting homemade dish. With just a handful of fresh ingredients and a simple tempering, you can prepare a delicious side dish that pairs beautifully with chapati, roti, phulka, rice, or can even be enjoyed on its own.

Ingredients:

For Cooking the Chickpeas:

• ½ cup Kabuli Kadle (garbanzo beans/chickpeas)
• 1½ cups water (for soaking)
• ¼ teaspoon salt
• Water for pressure cooking

For the Coconut Masala:

• ½ cup fresh coconut
• 3 green chilies (adjust to taste)
• A handful of fresh coriander leaves
• Water, as needed for grinding

For the seasoning:

• 1 tablespoon cooking oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• ⅛ teaspoon turmeric powder
• Few curry leaves

Other Ingredients:

• 1 teaspoon salt (or remaining salt to taste)
• Cooked chickpeas

Method:

1. Wash the chickpeas thoroughly.
2. Soak them in 1½ cups of water for 6–8 hours or overnight.
3. Drain the soaking water.
4. Pressure cook the soaked chickpeas with fresh water and ¼ teaspoon salt over medium heat.
5. Cook for 5–6 whistles or until the chickpeas are soft and tender.
6. Allow the pressure to release naturally.
7. Add the fresh coconut, green chilies, and coriander leaves to a mixer jar.
8. Grind them without adding water first.
9. Then add a little water and grind into a smooth paste.

Prepare the seasoning:

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the mustard seeds and let them splutter.
3. Add the urad dal and fry until golden brown.
4. Add the asafoetida, turmeric powder, and curry leaves.
5. Sauté for a few seconds until fragrant.
6. Add the cooked chickpeas to the tempering and mix well.
7. Add the remaining salt and stir.
8. Pour in the freshly ground coconut masala.
9. Mix everything well and adjust the consistency with a little water if needed.
10. Once the curry comes to a gentle boil, turn off the heat.

Serve hot with:

1. Chapati
2. Roti
3. Phulka
4. Steamed rice
5. It also tastes delicious enjoyed on its own as a healthy, protein-rich meal.

Tips:

1. Freshly grated coconut gives the best flavor and texture.
2. Adjust the green chilies according to your spice preference.
3. Do not overboil the curry after adding the coconut paste, as it helps retain the fresh flavor.
4. If you’re using canned chickpeas, rinse and drain them well before using.
5. This recipe contains no onion, no garlic, and no heavy masalas, making it light yet flavorful.

Why You’ll Love This Recipe:

1. 100% Vegan
2. Rich in plant-based protein
3. No Onion & No Garlic
4. No heavy masalas
5. Simple everyday ingredients
6. Traditional Karnataka-style recipe
7. Perfect with roti, chapati, or rice
8. Healthy, comforting, and easy to prepare
9. This Vegan Coconut Chickpea Curry is proof that you don’t need lots of spices to create a delicious meal. Fresh coconut, green chilies, coriander, and a simple tempering come together to make a comforting, protein-rich dish that’s perfect for any day of the week.