Vegan Chana Masala Curry

Vegan Chana Masala Curry

Vegan Chana Masala Curry

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 30 minutes

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Details

Servings: 4
Calories: 479
Protein: 16g
Fiber: 15g
Sugar: 7g
Carb Total: 34g
Saturated: 13g
Fat Total: 28g
Vegan: True
Dairy-Free: True
Gluten-Free: True
Weight Watchers: 15 Points
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Cuisine

Indian
Asian
lunch
main course
main dish
dinner

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Ingredients

40ml cooking oil
2 small white onions (chopped finely)
10g of fresh ginger (minced)
1 tablespoon of garlic paste
2 teaspoons of ground cumin
1 1/4 teaspoons of chilli powder
2 teaspoons of ground coriander
1 1/4 teaspoon of ground turmeric
1 1/4 teaspoon of garam masala
1/4 teaspoon of ground black pepper
1/4 teaspoon of salt
1 teaspoon of coconut sugar
1 can of tomatoes
-2 cans chickpeas
-1/4 cup water
-150g coconut cream

Instructions

Pop a large wok/pan onto the hob on medium heat, then add in the oil.Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.

Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.

Add in the garlic paste, cumin, chili powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional)Stir until combined.

Add 1 tablespoon of oil if too dry.

Add in the tomatoes and chickpeas, stir to coat.If the mixture is too thick, you can add in 1/4 cup of water.

Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently.The chana masala will thicken while its cooking.Once cooked, serve warm with rice, naan bread, popadom, samosas.. anything you fancy to make an Indian feast!

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