Cook and Scale
Chana Masala
4 servings · 40 min total
A punchy North Indian chickpea curry simmered with tomatoes, ginger, and warming spices. Vegan comfort in one pot.
Ingredients
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic, crushed
- 20 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
- 2 tbsp tomato paste
- 400 g canned tomatoes
- 480 g chickpeas, drained
- 3 dl vegetable stock
- 1 tbsp lemon juice
- salt to taste
- 3 tbsp fresh cilantro, chopped
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the onion and aromatics — Heat the oil in a large pot and cook the onion for 8 minutes until golden. Add garlic, ginger, and chilli and fry 2 minutes.
- 2.
Toast the spices — Stir in the cumin, coriander, turmeric, chilli powder, garam masala, and tomato paste and toast for 1 minute until fragrant.
- 3.
Simmer the chana masala — Add the canned tomatoes, chickpeas, and stock. Simmer for 20 minutes, mashing a few chickpeas to thicken. Stir in the lemon juice, season with salt, and scatter with cilantro.