Classic Spicy Chana Masala Curry
Ingredients
- 2 tbsp / 30 ml olive oil
- 2-3 garlic cloves, finely chopped
- 1 large onion, finely sliced
- 5 tsp finely grated ginger
- 1-1.5 tsp salt
- 2 tsp ground coriander
- 1-1.5 tsp hot chili powder (adjust to your liking)
- 4 tsp ground cumin
- 1.5 tsp ground turmeric
- 2 tsp garam masala
- 5 cups cooked chickpeas
- 2 x 400g tins of plum tomatoes
- 2 tsp sugar (especially if tinned tomatoes contain citric acid)
Serving
- cooked basmati rice, to serve
- fresh coriander, to serve
Preparation
Heat the olive oil in a large pot or skillet over medium heat.
Add the garlic, onion, and ginger and sauté until softened and fragrant.
Stir in the salt, ground coriander, chili powder, cumin, turmeric, and garam masala and cook for about one minute until aromatic.
Add the plum tomatoes, cooked chickpeas, and sugar, then bring to a simmer.
Cook for 10-15 minutes until the sauce thickens and flavors meld.
Serve the chana masala over cooked basmati rice and garnish with fresh coriander.
Tips
Adjust the chili powder to taste for desired spiciness.
Add sugar only if the tinned tomatoes are acidic to balance flavors.
