Vegan Chana Masala Curry

Vegan Chana Masala Curry

Vegan Chana Masala Curry

30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   15 Points
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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