Easy Chana Masala
This easy chana masala is a delicious Indian chickpea curry in a tomato and onion gravy. A delicious vegan comfort food dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free.
Servings: 4 servings
Ingredients
- 2 tablespoon olive oil
- 1 large onion, chopped
- 1 bay leaf
- 6 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoon tomato paste
- 1 ½ teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon paprika
- 1 15oz can fire roasted tomatoes (410g)
- ¾-1 cup vegetable stock, as needed
- 1 15oz can chickpeas, drained and rinsed (440g)
- 1-2 tablespoon cashew butter
- 1-2 teaspoon kasuri methi, optional
- 1 lemon, juiced
- 1 handful cilantro chopped
Instructions
- In a large dutch oven or heavy bottom pot with a lid, heat oil over medium heat. Add onions and bay leaf, saute them for 5-7 minutes. Continue to let them cook, careful not to burn, for 10-30 minutes to caramelize*.
- Stir in garlic and ginger. Cook for 1 minute or until fragrant. Add tomato paste and stir until incorporated. Add spices (coriander to paprika) and stir. Let cook to toast for 2-3 minutes.
- Add tomatoes and stock*. Stir, scraping any brown bits from the bottom. Bring to a boil then reduce heat to low. Cover and let cook for 5 minutes. Add in chickpeas, stir and cover. Let cook for 10 minutes.
- Add in cashew butter, kasuri methi (if adding) and lemon juice, stir. Add more liquid (water or stock) if desired. Stir together well until cashew butter has dissolved. Remove from heat. Sprinkle cilantro over and stir again.
Video
Notes
*If short on time, only let your onions cook until they start to develop a golden brown hue. If you have longer time, you can let them completely caramelize and develop more flavor.
*Add stock (or water) as needed to have consistency.
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