Easy chana masala
35 minServes 2
A quick spiced chickpea curry with tomatoes, ginger and garlic, simmered to a thick soup-like consistency.
| 15 ml vegetable or olive oil | Heat oil, cook onion & garam masala 5–8 min | Add garlic, ginger, chillies & coriander, cook 3–5 min | Add chickpeas & tomatoes, simmer 20 min | Season with sugar, salt & lemon juice, garnish |
| 1 onion, finely chopped | ||||
| 1 tbsp garam masala | ||||
| 4 garlic cloves, crushed | ||||
| 5 cm piece fresh root ginger, peeled and grated | ||||
| 2 red finger chillies, very finely chopped | ||||
| 15 g fresh coriander, finely chopped (for cooking) | ||||
| 400 g tin chickpeas, drained | ||||
| 2 x 400 g tin chopped tomatoes | ||||
| 1–3 tsp caster sugar, to taste (optional) | ||||
| pinch salt, to taste | ||||
| 1–2 tbsp lemon juice, to taste | ||||
| reserved coriander leaves for garnish |
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