Chickpea Curry (Chana Masala)
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- Total time
- 30 min
Ingredients
- 1 Small Onion, diced
- 4 Cloves Garlic, minced
- 1 T Coconut Oil
- 2 tsp Curry Powder
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 2 – 15 oz Cans of Chickpeas (Garbanzo Beans)
- 1 – 28 oz can of Petite Diced Tomatoes
- 1 – 13.5 oz Coconut Milk
- Salt (about 1/2 tsp or more) and Pepper (start with 1/8 tsp) to taste
- 8 Cups of prepared rice & Cilantro (optional) for serving
Steps
- 1
Preheat medium-sized pot over medium heat. Add coconut oil and onions.
- 2
Cook until onions begin to soften, about 5 minutes. Add garlic, curry powder, coriander, cumin and cook for about 30 seconds to release the oils in the spices. Work quickly here to avoid burning the spices and garlic.
- 3
Add tomatoes, stir, and lid. Bring up to a slight simmer, about 5 minutes.
- 4
Add chickpeas and coconut milk. Keep heat around medium/ medium low and stir often. Dish is ready to serve when chickpeas are hot – about 15 minutes.
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