Sri Lankan chickpea curry (kadala)
Tinned chickpeas in a roasted spice and coconut sauce, quick, filling and full of flavour.
- Time30 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a pan. Fry the onion for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, curry leaves and cinnamon and cook for 2 minutes.
2 min - 3
Stir in the coriander, cumin, chilli and turmeric, then add the tomato and cook for 3 minutes.
3 min - 4
Add the chickpeas, salt and coconut milk. Simmer for 12 minutes, mashing a few chickpeas to thicken.
12 min - 5
Stir in the lime juice and serve with rice or roti.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.