This fantastic tasting recipe comes via the Minimalist Baker here: Easy Chana Masala. Pretty much all I’ve done is adjust quantities to suit my batch cooking style; and it really is worth cooking up a large batch of this curry to store in the freezer.
I’d say this recipe serves around eight, depending on what you choose to serve it with; I quite like to have another vegetable based curry as a side dish, plus some kind of starch for the sauce (eg: rice, naan or chapati).
Needless to say the main ingredients of tinned tomatoes and dried chickpeas cost me very little indeed; at the time of writing the chickpeas were 75p for 500g bag and the tomatoes were just £1 for four tins!
The biggest expense in a recipe like this are the spices, both fresh and dried. I try to nab those 100g (or larger) bags of spice powder that you often find in the world food isle of larger supermarkets, which helps keeps costs down; especially if you go through them as quickly as I do!
I also buy fresh spices like root ginger, garlic and coriander in larger quantities as they inevitably work out cheaper the more you buy. Big bunches of green herbs, when intended for a cooked dish like this can also easily be frozen without any trouble or harm to flavour, ready to pull out of the freezer and used when needed.
Chana Masala – Vegan & Wholefood
- 500g dried chickpeas, soaked overnight and cooked until tender
- 4 x 400g tins chopped tomatoes, blended to a puree in a food processor
- 2 tbsp vegetable oil (I use rapeseed)
- 2 large onions, finely chopped
- 2 tbsp ground cumin
- 2 bulbs of garlic, separated into cloves and peeled
- 4″ of fresh garlic root, roughly chopped
- 1 large bunch of fresh coriander, roughly chopped
- 4 green chillies, roughly chopped
- 2 tbsp ground coriander
- 1 tbsp chilli powder
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- salt to taste
- Heat the oil in a large pan and add in the onions. Add a bit of salt to help them sweat and then stir in the cumin powder.
- Put the fresh coriander, fresh chillies, garlic and ginger in a food processor and process to a rough paste. Add the mixture to the pan and heat through, stirring.
- Add coriander powder, chilli powder and turmeric to the pan, stir.
- Add pureed tomatoes and cooked drained chickpeas to the pan. Stir through.
- Bring to the boil, reduced heat and simmer for about fifteen minutes, stirring occasionally.
- Add salt and sugar to taste and stir through.
- Take off heat and add in garam masala and lemon juice.
- Serve with rice, naan or chapatis.