A deliciously thick, creamy and hearty chana masala that is sure to become a staple in your recipe repertoire. It is easy to make and freezes very well, making it a great dish to meal prep in bulk and take to work for lunch.
Try it in a wholemeal tortilla wrap with some of our vegan sour cream – epic!
2 tbsp coconut oil
2 onions, finely diced
6 tsp garlic, minced (6 cloves)
2 tbsp ginger, finely chopped
2 tsp chilli, finely chopped (1 small chilli)
2 tbsp cumin, ground
2 tsp garam masala
1 tsp turmeric
2 tins of chopped tomatoes (800g)
2 tins of chickpeas (800g)
1 can coconut milk (400g tin)
2 tsp coconut sugar
Prep: 5 mins
Cook: 40 mins
Serves: 4 – 6
1. Melt the coconut oil in a pan. Fry the onion, garlic and ginger in the oil for 5-10 minutes until the onion starts to go translucent.
2. Add the chilli, cumin, garam masala and turmeric to the onion and stir in.
3. Add the tomatoes, chickpeas and sugar and stir in. Simmer for 15-20 minutes until slightly reduced.
4. The tin of coconut milk should be separated into a thicker white bit on the top and a clear liquid on the bottom. Add the white part to the pan and dispose of the clear liquid part, season and simmer for 10 more minutes.