Chana Masala. A spicy Chickpea-Curry

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This post is also available in: german/deutschToday we had for lunch a creamy and spicy Chana Masala. Since it was increasingly cold in the last few days, we need a warm and nourishing meal on the table. That’s when I came across this Chana Masala, an Indian chickpea curry. Creamy and spicy. To the chickpeas I have to add celery tuber. You can also choose carrot cubes or tofu instead.

If you use tofu, fry crispy in a pan and add it to the Chana Masala. If you like lentils here you can try my Lentil Tikka Masala.Chana Masala
2-3 portions
1 onion
2 cloves of garlic
3 tablespoons tomato paste
250 g of chickpeas
240 g celery
400 g tomato, can
1 cup of broth
50-100 ml coconut milk (can)
Spices
1 tsp ginger, grated
1 1/2 tsp of Garam Masala
1 tsp turmeric powder
1 tsp chilli powder
Salt and freshly ground black pepper
Rice for 2
Method
Cook the rice according to the package instructions.
Finely chop onions and garlic and fry in oil. Add the tomato paste and spices and sauté (1 minute). Drain chickpeas. Peel celery and dice into cubes. Put both in the pot and stir.
Pour tomato sauce and stock and bring to a boil. Reduce heat and simmer gently for 30 minutes.
Stir in the coconut milk. Season with salt and pepper and serve with rice and cilantro/ parsley.

Note: Add lime juice if you like.
 

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Chana Masala

Spicy and nourishing Chana Masala. It´s an vegan Indian chickpea curry. You can serve it with rice or flat bread. But don´t forget the fresh herbs. It tastes so good together.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: vegetables

Cuisine: vegan and vegetarian

Keyword: curry

Servings: 3 Portions

Author: Klaraslife

Ingredients

• 1 onion
• 2 cloves of garlic
• 3 tablespoons tomato paste
• 250 g of chickpeas
• 240 g celery tuber
• 400 g tomato can
• 1 cup of broth
• 50-100 ml coconut milk can

Spices

• 1 tsp ginger grated
• 1 1/2 teaspoons of Garam Masala
• 1 tsp turmeric powder
• 1 teaspoon chilli powder
• Salt and freshly ground black pepper

Rice for 2

Instructions

• Cook the rice according to the package instructions.
• Finely chop onions and garlic and fry in oil. Add the tomato paste and spices and sauté (1 minute). Drain chickpeas. Peel celery and dice into cubes. Put both in the pot and stir.
• Pour tomato sauce and stock and bring to a boil. Reduce heat and simmer gently for 30 minutes.
• Stir in the coconut milk. Season with salt and pepper and serve with rice and cilantro/ parsley.

Notes

• Add lime juice if you like.

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