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Indian Chana Masala Curry

Spice up your dinner tonight and make this chana masala curry. Serve it with steaming jasmine rice and you're all set!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 small onion finely chopped
  • 2 cups cauliflower roughly chopped
  • 2 to matoes diced
  • 1/4 cup fresh cilantro
  • 2 garlic cloves minced
  • 1 teaspoon curry powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1-2 teaspoons red pepper flakes optional
  • 1 teaspoon lime juice
  • 1 15 oz / 425 gr can chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 1/2 cup full fat coconut milk
  • 1 cup coconut 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.

  1. 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.