This Chickpea Curry is truly underrated!
If you’re on the hunt for a plant-based meal to add to your weekly rotation, Chana Masala is a flavorful classic.
It also stores wonderfully in the fridge, making it perfect for meal prep and quick lunches throughout the week!
Ingredients
For the curry:
- 2 large tomatoes, steamed and pureed
- 2 tbsp ghee
- 1 red onion, chopped
- 2 cardamom pods
- 1 bay leaf
- 4 large garlic cloves, minced
- 2” ginger, grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1.5-2 cups tomato puree
- Salt and pepper, to taste
- 1 can chickpeas, rinsed and drained
- 1 cup water
For the garnish & toppings: (optional)
- Heavy cream
- Fresh cilantro
- Lemon juice
- Red onion slices
Instructions
Step 1: Steam the tomatoes, peel off the skin, and blend them until smooth to create the tomato puree.
Step 2: In a large pan, heat ghee over medium heat. Add the chopped onion, cardamom pods, and bay leaf. Sauté until the onions are golden.
Step 3: Stir in the minced garlic and grated ginger, cooking for a few minutes until aromatic.
Step 4: Add the spices—ground coriander, garam masala, red chili powder, paprika, curry powder, cumin, and turmeric—and cook for 1-2 minutes.
Step 5: Pour in the tomato puree, season with salt and pepper, and cover. Let it simmer for about 10 minutes.
Step 6: Add the chickpeas and 1 cup of water. Cover and simmer for 20-30 minutes, until the chickpeas are tender.
Mash a few chickpeas into the gravy to thicken the sauce.
(Optional) Stir in a bit of heavy cream to balance the spice.
Garnish with fresh cilantro, a squeeze of lemon juice, and red onion slices.
Serve with naan or rice.
Frequently Asked Questions (FAQs)
1. Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work just as well. Just blend them for a smooth puree.
2. How spicy is this dish?
The spice level can be adjusted by reducing the chili powder or adding more cream to balance the heat.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
4. Can I freeze chana masala?
Yes, it freezes well. Just let it cool completely before freezing. Reheat on the stovetop.
5. What are good sides for this dish?
Serve it with naan, rice, or even a fresh green salad to complement the flavors.
Easy Chana Masala (Vegan Chickpea Curry)
Ingredients
For the curry:
- 2 large tomatoes steamed and pureed
- 2 tbsp ghee
- 1 red onion chopped
- 2 cardamom pods
- 1 bay leaf
- 4 large garlic cloves minced
- 2 inch ginger grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1.5-2 cups tomato puree
- Salt and pepper to taste
- 1 can chickpeas rinsed and drained
- 1 cup water
For the garnish & toppings: (optional)
- Heavy cream
- Fresh cilantro
- Lemon juice
- Red onion slices
Instructions
- Steam the tomatoes, peel off the skin, and blend them until smooth to create the tomato puree.
- In a large pan, heat ghee over medium heat. Add the chopped onion, cardamom pods, and bay leaf. Sauté until the onions are golden.
- Stir in the minced garlic and grated ginger, cooking for a few minutes until aromatic.
- Add the spices—ground coriander, garam masala, red chili powder, paprika, curry powder, cumin, and turmeric—and cook for 1-2 minutes.
- Pour in the tomato puree, season with salt and pepper, and cover. Let it simmer for about 10 minutes.
- Add the chickpeas and 1 cup of water. Cover and simmer for 20-30 minutes, until the chickpeas are tender.
- Mash a few chickpeas into the gravy to thicken the sauce.
- (Optional) Stir in a bit of heavy cream to balance the spice. Garnish with fresh cilantro, a squeeze of lemon juice, and red onion slices. Serve with naan or rice.
