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Chana Masala. A spicy Chickpea-Curry

by Klaraslife 16. April 2019
written by Klaraslife 16. April 2019
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This post is also available in: german/deutschChana MasalaToday 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 MasalaChana 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.
 Chana MasalaChana Masala

Print

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.
Course vegetables
Cuisine vegan and vegetarian
Keyword curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

    Chana Masala

    Did you make a recipe? Leave a comment.

    Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE


    ©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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    2 comments

    Chana Masala (würziges Kichererbsen-Curry) - Klara`s Life 17. April 2019 - 11:34

    […] English […]

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    Potato cauliflower curry with pimentos - Klara`s Life 9. March 2020 - 16:35

    […] Chana Masala. A spicy Chickpea-Curry […]

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