Homemade chana masala with ginger and tomatoes
A deep, tangy chickpea curry built from whole spices, ginger and fresh tomatoes, with no jar or paste in sight.
- Time40 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan and add the cumin seeds. When they sizzle, add the onion and cook for 10 minutes until deep golden.
10 min - 2
Stir in the garlic and ginger and cook for 1 minute. Add the ground spices and cinnamon and stir for 30 seconds until fragrant.
- 3
Pour in the tomatoes and a tin of water. Simmer for 10 minutes until thick.
10 min - 4
Add the chickpeas and simmer for 15 minutes, crushing a few against the pan to thicken the sauce.
15 min - 5
Cook the rice in boiling water for 10 minutes and drain.
10 min - 6
Finish the curry with the lemon juice and fresh coriander. Serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.