Chana Masala Curry Dish (Printable Recipe)
Warm chickpea curry simmered in a spiced tomato sauce with ginger and fresh cilantro
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 tablespoons extra-virgin olive oil
02 -
1 medium yellow onion, chopped
03 -
1 teaspoon cumin seeds
04 -
1 teaspoon garam masala
05 -
0.5 teaspoon ground coriander
06 -
0.5 teaspoon ground turmeric
07 -
0.25 teaspoon ground cardamom
08 -
1 pinch cayenne pepper
09 -
2 garlic cloves, grated
10 -
0.5 teaspoon grated fresh ginger
11 -
1.25 teaspoons sea salt
12 -
0.5 cup water
13 -
1 can (28 ounces) whole peeled tomatoes
14 -
3 cups cooked chickpeas, drained and rinsed
15 -
0.5 cup chopped fresh cilantro, plus more for serving
16 -
1 teaspoon fresh lemon juice, plus more for serving
→ Optional for Serving
17 -
Cooked brown rice or white rice
18 -
Whole milk Greek yogurt
# Steps to Follow:
01 -
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 8 minutes, stirring often, until soft and well browned.
02 -
Reduce heat to medium-low. Stir in cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne. Cook for 30 seconds until fragrant. Add garlic, ginger, salt, and 0.25 cup water.
03 -
Add the tomatoes, breaking them apart by hand or crushing them in the skillet. Bring to a simmer and cook for 8 to 10 minutes until thickened.
04 -
Stir in chickpeas and the remaining 0.25 cup water. Simmer for 20 to 25 minutes, stirring occasionally, until the curry is thick.
05 -
Stir in lemon juice and cilantro. Serve over rice with optional Greek yogurt, more cilantro, and additional lemon juice if desired.
# Extra Tips:
01 -
Leftovers improve in flavor and can be refrigerated up to 4 days or frozen for 3 months.