Sunday, 28 November 2010

Chickpea Curry/Chana Masala (Vegan)

This very cheap, easy and quick to make recipe is one of my favourite Indian side dishes.
Serve with a vegetable curry, rice, chapatti or naan.

Serves 4 as a side dish.
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, diced
  • ½ tsp turmeric
  • 2 heaped tsp fresh grated ginger plus 2 crushed cloves of garlic (or 1 tbsp garlic and ginger paste)
  • 2 tsp garam masala
  • Black pepper, to taste
  • ½ green chilli, deseeded and chopped finely (optional)
  • ½ carton (250ml) passata/creamed tomatoes
  • 1 tin chickpeas, drained 
Heat the oil and add the cumin seeds. Cook for 1 minute.
Add the onion and cook gently for a couple of minutes.
Add the garlic, ginger, chilli, pepper and turmeric and cook for another minute or so.
Add the passata and drained chickpeas and simmer gently for around 20-30 minutes.
Stir in the garam masala and add some fresh, chopped coriander before serving.

Alternatives: If you don't like chickpeas, you could use any other tinned beans instead.
To make into a main meal, add some fresh chopped spinach, sliced mushrooms and a chopped green pepper before adding the passata. Cook for a few minutes to soften before adding the passata and chickpeas.

Can be frozen, but the chickpeas may go a little mushy when re-heated!

Slow cooker method: Put all the ingredients in the slow cooker and mix well. Cook on low for 6-8 hours. Pin It

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