Chana Massala

Chana Massala

Recipe by Jac
Servings

2

servings
Calories

252

kcal
Total time

1

hour 

This is an absolutely delicious (and totally vegan) chickpea curry. I like to make double portions and freeze half of it.
From Simply Nutritious: 5:2 One Week Plan

Ingredients

  • 1 tbsp olive oil

  • 1 onion (or 1 cup frozen), peeled and chopped

  • 2 tomatoes, roughly chopped

  • 1 tsp chilli (red pepper) flakes

  • 1 tsp chilli powder

  • 0.5 tsp turmeric

  • 1 tsp salt

  • half a cinnamon stick

  • 2 cardamom pods

  • 2 cloves

  • 1 bay leaf

  • 1 heaped tsp garlic paste (or 1 clove, crushed)

  • 1 heaped tsp ginger paste

  • 1 heaped tsp garam massala

  • 1 x 400g (14oz) can chickpeas including water

  • 1 tsp amchur (dried mango) powder

  • half a tsp dried fenugreek leaves

Directions

  • Place the oil and onions in a large lidded frying pan. Heat on the lowest possible heat (or place in a cool oven) for 15-20 minutes until soft.
  • Place the tomato on a plate and add the chilli flakes, chilli powder, turmeric and salt. Leave for 10 minutes. This helps release flavour from the tomato.
  • Remove half of the onions from the pan, place in a small bowl with the cinnamon stick, cardamom pods, cloves and bay leaf. Cover. To the onions left in the pan, turn up the heat to medium and add the garlic and ginger pastes and stir fry for 1 minute. Add the tomatoes and spices, stir together then replace the lid and cook on the lowest heat (or low oven) for 10 minutes.
  • Place the onion and tomato mixture into a food processor and blend until you get a smooth paste. Return both the paste and chopped onions (including spices) to the pan. Stir in the garam massala. Add the chickpeas and their water to the pan and stir well. Add a little more water if needed. Cook gently with the lid on for about 10 minutes.
  • Just before serving remove the cinnamon stick, cardamom pods, cloves and bay leaf. Stir in the amchur powder and fenugreek leaves.

Nutritional Information

  • Calories 252 | Fat 10.3g | Net carbs 26.0g | Protein 9.7g

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This is an absolutely delicious (and totally vegan) chickpea curry. I like to make double portions and freeze half of it.

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