Chana masala recipe
This protein-packed chickpea and sweet potato curry goes great with mango raita.
Ingredients
- 4 tbsp ghee, butter, or sunflower oil
- 1 tsp black mustard seeds
- 2 medium red onions, diced
- 4 garlic cloves, crushed
- 3 cm piece ginger root, peeled and finely chopped
- 2 fresh red chillies, finely chopped
- 2 dried red chillies
- 2 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 medium sweet potato, peeled and diced
- 3 carrots, peeled and diced
- 800 g tinned chickpeas, drained and rinsed
- 3 tbsp tomato purée
- 1 cinnamon stick
- 250 g coconut milk
- 1 tsp garam masala
- 0.5 red onion, thinly sliced
- 1 pinch chopped coriander
- 4 lemon wedges
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the ghee (or butter, or sunflower oil) in a heavy-bottomed saucepan. When it starts to foam add the mustard seeds. As the seeds start to pop add the onion, garlic and chilli and stir-fry until soft.
- Stir in the ground coriander, cumin and turmeric and fry for a few seconds before adding the diced sweet potato and carrot. Continue to stir-fry until the vegetables start to brown.
- Add the drained chickpeas, tomato purée and cinnamon and stir in enough water to make a thickish gravy. Cover the pan and gently simmer, stirring regularly until the vegetables are just soft.
- Add the coconut milk, garam masala and salt to taste. Gently simmer together for a further 5 minutes or so to allow the flavours to combine and the sauce to thicken.
- Serve topped with sliced red onion, chopped coriander and a squeeze of lemon juice.
Photography by Chris Caldicott.
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