Easy chana masala (chickpea curry)

This curried chickpea dish is delicious, filling and low-cost!

Chana masala is a classic Indian side dish- it’s spicy, hearty and warming and this version is also super easy to make and bulked out with extra lentils to make it more than just a side dish.

I served this up as part of a big curry feast that I cooked for a group of 16 friends- there’s very little work involved in pulling this together, and it’s one that you can cook in advance and just reheat when you need it (in fact I think this gives time for the flavours to develop and makes it taste even better!). I served this alongside Black bean, butternut squash & coconut curry, butter chicken and lime rice.

Easy chana masala Slimming World

Chickpeas are such a fantastic ingredients- they make a great alternative to meat, they are full of fibre and nutrients and therefore keep you feeling fuller for longer. I also love that they are great value to buy- this is really one of the cheapest curries you can make!

Would you like some more chickpea recipes?

Homemade healthy chickpea crackers :

Ilchester cheese light snacking net with homemade crackers made from oats and chickpeas Slimming World

Vegan mushroom, chickpea and green lentil curry:

Vegan curry lentil chickpea mushroom

Sweet potato falafel:

Sweet potato falafel

Hummus:

Easy hummus

My Recipe

Serves: 6-8
Syns: none
Healthy Extra: none

Ingredients

  • 2 onions, finely chopped
  • A 5cm piece ginger, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and finely chopped
  • Spice mix: 1/2 tsp ground coriander, 1 tsp garam masala, 1/2 tsp cayenne pepper, 1 tsp turmeric, 1 tsp salt, 1 tsp pepper
  • 3 cans chickpeas, drained
  • 2 cans chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp turmeric
  • Juice of 1 lemon
  • 100g red lentils
  • Frylight/ spray oil

Method

  1. In a large pan, fry the onion gently until softened, then add the garlic, ginger and chilli and stir fry for 1 minute
  2. Add all the spices and stir in well
  3. Add the chopped tomatoes, red lentils, tomato puree and lemon juice and stir everything together until combined
  4. Pop on a lid, and allow to simmer gently for 40 minutes, check half way through cooking and add a little water if it's looking too dry.

Additional Info

Serve with fresh coriander- makes a lovely side to other curries, or lovely just served with some freshly cooked basmati rice

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