Chana Masala (My version)
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers
Ingredients
- 0.5 Tsp:Coriander Powder
- 0.5 Tsp:Cumin Powder
- 3 Whole:Fresh Green Chilli, Deseeded
- 0.5 Tsp:Chilli Powder
- 1 Tsp:Turmeric Powder
- 400 g:Chopped Tomato (Tinned)
- 1.5 Tbsp:Salted Butter
- 1 Cube:Chicken Stock (Knorr)
- 1.5 Tsp:Coarse Sea Salt
- 3 Whole:Fresh Brown Onions, Quartered
- 3 Whole:Fresh Garlic Clove
- 1.5 Tsp:White Caster Sugar
- 1 Whole:Fresh Lemon, Juiced
- 4 Cube:Frozen Spinach Leaf
- 400 g:Coconut Milk (Tinned)
- 5 cm:Fresh Ginger Root, Peeled
- 1 Tsp:Garam Masala Powder
- 800 g:Chickpeas (Tinned in Water)
Method
-
Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
-
Blitz the onions with the garlic, ginger and green chillies. Melt the butter in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 minutes, until softened.
-
Stir in the spices, and cook for 3 more minutes, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Blitz the tomatoes and stock cube in a blender until smooth and add with coconut milk and cook for 5 minutes. Tip in the strained chickpeas and spinach. Cook for 10 minutes. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
-
Season to taste with the salt and sugar