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Chickpea Curry (Channa Masala)
This traditional Indian channa masala features tinned chickpeas simmered with fresh tomatoes and diced onions. Seasoned with ginger, cumin, curry and coriander.
Ingredients
Serves: 4
- 2 tomatoes, diced
- 1 onion, diced
- 1 (2cm) piece fresh ginger, peeled and roughly diced
- 1 tablespoon rice flour
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 (400g) tins chickpeas, rinsed and drained
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon chopped fresh coriander
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Combine the tomatoes, about half the onion, the ginger and rice flour in a blender; blend into a paste.
- Heat the oil and cumin seeds in a large frypan over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes.
- Stir the blended tomato mixture, chickpeas, curry powder and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the coriander to serve.
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Reviews and Ratings
Global Ratings:
(70)
Reviews in English (48)
I used Coconut Flour instead of Rice Flour as that was all I had. This dish was really nice, thanks for sharing it. - 12 Feb 2017
Tasty.... I cooked it all in the frypan rather than blending first. .. has anyone tried this with coconut milk? - 09 Feb 2013
really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes. - 09 Jan 2010 (Review from Allrecipes USA and Canada)