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Chana Masala

A filling vegan-friendly curry made from simple store cupboard ingredients.

Method:

  1. Peel and grate the ginger. Crush the garlic.
  2. Remove seeds and finely chop the green chilli.
  3. Blitz up the ginger, garlic, green chilli, lemon juice, and salt to make a paste using a hand blender. Set aside.
  4. Blitz up the chopped tomatoes to make a paste using a hand blender. Set aside.
  5. Slice the white onion. Set aside.
  6. Heat the vegetable oil in a pan on medium heat and fry the cumin seeds and mustard seeds until they start to pop (about 10 seconds).
  7. Add the onions and fry for 5 minutes, until softened.
  8. Add the ginger, garlic, green chilli paste and stir to combine. Cook for 2 minutes.
  9. Add the ground coriander, turmeric, black pepper, and garam masala. Cook for 2 minutes.
  10. Add the blended tomatoes and cook for 2 minutes.
  11. Add the drained chickpeas and a splash of water. Bring to the boil and reduce to a low simmer. Cook for 25 minutes uncovered, stirring occasionally.
  12. Taste and season with salt. Garnish and serve with fresh coriander.

 

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Cheng Peng
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Chana Masala

A filling vegan-friendly curry made from simple store cupboard ingredients.

PREP 40 MINS
4 SERVINGS

Ingredients

  • Ginger – 2cm piece
  • Garlic – 2 cloves
  • Green Chilli – 1
  • Lemon Juice – 2 tsp
  • Salt – 1 tsp
  • Chopped Tomatoes – 1 tin
  • White Onion – 1 large
  • Vegetable Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Mustard Seeds – 2 tsp
  • Ground Coriander – 2 tsp
  • Turmeric – ½ tsp
  • Black Pepper – ½ tsp
  • GaramMasala – 1 tsp
  • Chickpeas – 2 tins
  • Fresh Coriander – 10g