Chickpea Curry
Submitted by robat
A quick Indian chickpea curry with a blended paste of ginger, garlic, cumin, and dried chilies simmered with tomatoes and warming spices. Vegan, 30 minutes, deeply fragrant.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is chana masala stripped down to its bones, and it’s all the better for it.
Onion, ginger, garlic, and dried red chilies get blended into a thick paste with cumin and mustard powder, then sauteed until the raw edge cooks out and the kitchen fills with that unmistakable Indian-spice aroma.
Fresh tomato melts into the paste, and cooked chickpeas join the party with a dusting of turmeric and cinnamon.
Thirty minutes from cutting board to table, no coconut milk needed, no fuss.
Pro Tips
- Blend the spice paste until truly smooth. Chunks of raw ginger or onion won’t cook down in time and will leave bitter pockets in the curry.
- Cook the paste until the oil separates and pools around the edges. That’s when you know the spices are properly bloomed.
- Serve with warm naan, basmati rice, or both. A squeeze of fresh lime juice right before eating brightens everything up.
Ingredients
Directions
Peel and cut onion.
Cut ginger into small pieces.
Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender.
Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan.
Sauté the condiments.
When the spices become thick add cut tomato.
Stir and cook for 5 minutes.
Add cooked chickpeas.
Turn over contents of pan.
Add 2 tablespoons of water and salt.
Add cinnamon powder and turmeric powder.
Stir the pan.
Cook for 8 to 10 minutes.
Serve hot or warm.
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