Easy chana masala (chickpea curry)
This curried chickpea dish is delicious, filling and ow cost!
10 mins
45 mins
211 kcals
serves 8
EASY CHANA MASALA (CHICKPEA CURRY)
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.
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!
YOU MAY ALSO LIKE THESE CHICKPEA RECIPES?
HOMEMADE HEALTHY CHICKPEA CRACKERS
VEGAN MUSHROOM, CHICKPEA AND GREEN LENTIL CURRY
SWEET POTATO FALAFEL
Easy chana masala (chickpea curry)
Ingredients
- 2 onions finely chopped
- 5 cm 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, 3 tsp turmeric, 1 tsp salt, 1 tsp pepper
- 3 cans (400g each) chickpeas drained
- 2 cans (400g each) chopped tomatoes
- 2 tbsp tomato puree
- Juice of 1 lemon
- 100 g red lentils
- low calorie cooking spray
Instructions
- In a large pan, fry the onion gently in low calorie cooking spray until softened, then add the garlic, ginger and chilli and stir fry for 1 minute
- Add all the spices and stir in well
- Add the chickpeas, chopped tomatoes, red lentils, tomato puree and lemon juice and stir everything together until combined
- 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
