Spice up your dinner tonight and make this chana masala curry. Serve it with steaming jasmine rice and you're all set!
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings4servings
Ingredients
1small onionfinely chopped
2cupscauliflowerroughly chopped
2 tomatoesdiced
1/4cupfresh cilantro
2garlic clovesminced
1teaspooncurry powder
1teaspoonGaram Masala
1teaspoonground cumin
2teaspoonsground coriander
2teaspoonspaprika
1teaspoonturmeric
1-2teaspoonsred pepper flakesoptional
1teaspoonlime juice
115 oz / 425 gr can chickpeas, drained and rinsed
1cupfrozen peas
1/2cupfull fat coconut milk
1cupcoconut water
sea salt to taste
fresh chopped cilantro
cooked basmati or jasmine rice
Instructions
Heat a large saucepan over medium-high heat and add onion, cauliflower, garlic, tomatoes, and fresh cilantro then cook for 2-3 minutes until starting to brown slightly. Add spices and stir until fragrant.
Add lime juice, chickpeas, frozen peas, coconut milk, and coconut water to deglaze the pan. Bring to a boil, then lower to a simmer and cook for 15 - 25 minutes until thickened. Season to taste with salt.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati or jasmine rice.