Chana Masala is a delicious fragrant Indian curry. It’s not too spicy at all which is great for those of us who don’t like hot curries. You’re safe with this one!
It’s made by cooking chickpeas in a lightly spiced, tomato and onion-based sauce.
Chana Masala is a common Indian term used to mention a chickpea curry where each region has its way of making it. There are many ways to make a Chana depending on where you are from in India.
The recipe below is perfect for midday meals and easy suppers. It’s a bulletproof recipe and so easy and quick to make. Enjoy!
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 5cm fresh ginger, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 heaped teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon brown sugar
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 300ml coconut milk
- 30g fresh coriander, chopped
- Salt and ground black pepper
- Wholegrain basmati rice, to serve
INSTRUCTIONS
- Heat the oil in a medium sized, heavy based saucepan
- Add the onion, garlic, ginger and chilli
- Fry for several mins
- Add the garam masala, turmeric, pinch of sugar
- Fry for several mins
- Add the tomatoes, salt, pepper and remaining sugar
- Stir well and simmer for 20 mins
- Add the chickpeas, half the coconut milk, season again
- Stir well and simmer for 10 mins
- Add the remaining coconut milk
- Simmer for another 10 mins
- Stir through half the coriander
- Serve with basmati rice
- Sprinkle the rest of the coriander on top
