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Chana Masala
A comforting, spiced chickpea curry that's naturally vegan and packed with flavour.
Suroviny
- 2 tins chickpeas, drained
- 1 onion, chopped
- 3 garlic cloves
- 1 tbsp ginger, grated
- 2 tsp cumin
- 2 tsp coriander powder
- 1 tsp turmeric
- 1 tsp garam masala
- 400g tinned tomatoes
- 1 green chilli, chopped
- Fresh coriander
Postup
Cook the onion until golden, then add the garlic and ginger and cook for another minute.
Stir in the cumin, coriander powder, turmeric and garam masala and cook for 30 seconds until fragrant.
Add the tinned tomatoes and simmer for 10 minutes until thickened.
Add the chickpeas and chilli, and simmer for a further 15 minutes, mashing a few chickpeas to thicken the sauce.
Garnish with fresh coriander and serve with rice or flatbread.
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