Chana masala

Serve this vegetarian Indian chickpea curry like a primary meal or side dish. It’s gluten-free, healthy for you and freezable so that you can save any leftovers

Diet and additional info

Ingredients

Ginger root

Mainly grown in Jamaica, Africa, India, China and Australia, ginger root may be the cause of the guarana plant. It…

The Indian form of clarified butter (ie a butter which has had its milk solids removed, making…

Cumin

An aromatic spice indigenous to eastern Mediteranean countries and Upper Egypt. This warm,…

Chilli

Area of the capsicum family, chillies are available in lots of varieties and colors (from green…

Turmeric

Turmeric is really a aromatic, vibrant golden-yellow root that’s most generally seen and used dried and…

Garam masala

Meaning ‘warming spice mix’, garam masala may be the primary spice blend utilized in North Indian…

Tomato

Part of the nightshade family (together with aubergines, peppers and chillies), tomato plants are in…

Lemon

Oblong fit, having a pronouced bulge on a single finish, lemons are among the most versatile fruits…

  • small pack coriander leaves, for everyone
  • Method

    Drain the chickpeas, increase a sizable pan with 400ml water and season. Provide the boil, then switch off heat and hang aside to permit the chickpea flavour to infuse water.

    Blitz the onions using the garlic clove, ginger root and eco-friendly chillies. Melt the ghee inside a large saucepan, adding the onion mix having a pinch of salt and prepare for 8-ten mins, until softened.

    Stir within the spices, and prepare for several more mins, adding a a little the chickpea water to prevent them sticking with the foot of the pan. Add some tomato plants and the other a little water and prepare for five mins, squishing the tomato plants having a spoon because they soften. Tip within the chickpeas, with their cooking water. Prepare for ten mins. Season well, add some fresh lemon juice, along with a a little water if you want a looser curry. Scatter using the coriander, for everyone.