Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Chana masala

Punjabi chickpea curry with tomato, onion and warm spices (vegan).

Calories

579

Protein

20 g

Carbs

97 g

Fat

14 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Vegetable oil
• 2 Onion
• 3 Garlic
• 20 g Fresh ginger
• 1 Red chilli
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Curry powder
• 800 g Chickpeas, canned, drained
• 400 g Chopped tomatoes, canned
• 10 g Fresh coriander
• 600 g Brown rice, cooked

Contains: Mustard. Always check the labels of what you buy.

Method

1. Peel and finely chop the onions, crush the garlic, grate the ginger and finely chop the chilli.
2. Heat the oil in a large pan and fry the onions over a medium heat for 10 minutes until golden.
3. Add the garlic, ginger, chilli, cumin, ground coriander, turmeric and curry powder and stir for 1 minute.
4. Add the tomatoes and 200 ml water and simmer for 10 minutes.
5. Add the chickpeas and simmer for 15 minutes, mashing a few against the side of the pan to thicken the sauce.
6. Stir in chopped coriander and serve with the warm rice.

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