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Chana Masala Chickpea Curry
Have you ever tried chana masala chickpea curry? It’s a delicious and authentic Indian dish that features chickpeas and garam masala. The flavour is a beautiful blend of spices like peppercorns, cinnamon, coriander, cumin, and cardamom.
I’ve recently switched to a plant-based diet, and I’ve been on a mission to veganise all my favourite recipes. This chana masala curry is no exception! It’s not only vegan-friendly but also healthier. Trust me, if you’re a curry lover like me, this quick and easy recipe will become a regular in your weekly meal plan. Give it a try!
Why is Chana Masala Chickpea Curry Good for You?
This dish is so much healthier and tastier than store bought jars as there are no extra food enhancers, salt, sugar or fat content added to promote flavour. Instead, it is packed with unprocessed products that make it low in calories and fat and high in fibre. It is also a good source of protein making chana masala suitable for vegans and vegetarians.
In addition, it is easy to make and there is quite a lot left over to freeze for another time.
What You’ll Need
Chickpeas
Rich in vitamins, minerals and fiber, they offer a variety of health benefits including weight management, improved digestion, and may reduce the risk of certain diseases. Also because they are high in protein, chickpeas make a great protein replacement for those on a vegetarian or vegan diet.
Onion
Low in calories but high in vitamins and minerals and antioxidants, onions help control blood sugar levels, contain cancer-fighting compounds and may improve heart health, bone density and digestive health.
Garlic
Garlic has been used since the Greeks to treat a variety of medical conditions which can help combat sickness, including the common cold. It can also reduce blood pressure, lower cholesterol and lower the risk of heart disease.
Spices
Spices are rich in phytochemicals which help to fight inflammation and prevent damage to cells. Consuming spices on a regular basis also helps speed up the metabolism and slow down the appetite and can also help kill bacteria.
Tomatoes
Tomatoes are a great source of vitamin C, potassium, folate and vitamin K. The high levels of the antioxidant lycopene may improve vision and skin health, and also protect against heart disease and cancer.
Cashews
Cashews are low in sugar and packed with healthy good fats, and plant protein and are a good source of copper, magnesium and manganese. These promote good bone and brain health, immunity and are good for energy production.
Olive oil
Olive oil is a great cooking choice as it is rich in monounsaturated fats and could potentially reduce the risk of cancer, strokes and heart disease. It also reduces inflammation that can assist in treatment of rheumatoid arthritis.
How to Make Chana Masala Chickpea Curry
Firstly, weigh the cashews and soak in hot water while preparing the sauce. Then in a large saucepan or skillet add , sauté the onions and garlic in the olive oil for 2-3 minutes.
Add the spices (garam masala, cumin, cinnamon, ginger and cayenne pepper) and stir in with the onion for 1 minute until fragrant. Then add ¼ cup of the vegetable broth and cook for 1 minute further. Then add the rest of the vegetable stock and the tomatoes and leave to cook for 5-8 minutes, until everything is nice and soft.
Drain the cashews and put them into a blender or use a hand held version. Add 1 cup of the stock from the saucepan and give it a whizz until it is nice and creamy. Then transfer the rest of the contents from the saucepan into the blender (or alternatively you can add the cashew mix into the curry base if you are using a hand held one), then process it again until it is nice and creamy. Put the sauce back into the saucepan and then add the chickpeas. Cook for a further 5 – 10 minutes and then serve with rice
If you try this chana masala chickpea curry recipe or have a comment then feel free to leave a rating and let me know. I love to hear what you think, or any changes you make, thanks!
Chana Masala Chickpea Curry
Equipment
- Large Saucepan or skillet
- Handheld or standalone blender
Ingredients
- 2 Yellow onion (chopped)
- 1 tbsp Olive oil
- 3 cloves Garlic
- 2 tsp Garam masala
- 3/4 tsp Cumin
- 3/4 tsp Cinnamon
- 3/4 tsp Ginger
- 1/2 tsp Cayenne pepper Add more for a deeper heat
- 2 3/4 cup Tomatoes You can use fresh or use tinned version
- 1/3 cup Cashews
- 3 cups Chickpeas
Instructions
- Weigh the cashews and soak in hot water while preparing the sauce.
- In a large saucepan or skillet add , saute the onions and garlic in the olive oil for 2-3 minutes.
- Add the spices (garam masala, cumin, cinnamon, ginger and cayenne pepper) and stir in with the onion for 1 minute until fragrant. Then add ¼ cup of the vegetable broth and cook for 1 minute further.
- Add the rest of the vegetable stock and the tomatoes and leave to cook for 5-8 minutes, until everything is nice and soft.
- Drain the cashews and put them into a blender or use a hand held version. Add 1 cup of the stock from the saucepan and give it a whizz until it is nice and creamy. Then transfer the rest of the contents from the saucepan into the blender (or alternatively you can add the cashew mix into the curry base if you are using a hand held one), then process it again until it is nice and creamy.
- Put the sauce back into the saucepan and then add the chickpeas. Cook for a further 5 - 10 minutes and then serve with rice
Notes
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