Chana Masala CurryChana Masala CurryChana Masala Curry
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (optional)
- 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
- 1 can (14 ounces) diced tomatoes with juice
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Steps
- Heat the oil in a large saucepan over medium heat. Add the cumin and mustard seeds and cook until they begin to sizzle.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ginger, garam masala, coriander, turmeric, and cayenne pepper (if using). Stir to combine.
- Add the chickpeas and tomatoes with their juices. Bring to a simmer and cook for 10 minutes.
- Serve hot with rice or naan.
Tags
vegan
gluten-free
indian
curry
chana masala
easy
quick
dinner
lunch
vegetarian
Copyright 2023 Ben Bergstein