Vegan chana masala


INGREDIENTS

  • 2 tbsp / 30 ml oil (I used olive oil)
  • 2-3 garlic cloves, finely chopped
  • 1 large onion, finely sliced
  • 5 tsp of finely grated ginger
  • 1-1½ tsp salt
  • 2 tsp ground coriander
  • 1-1½ tsp hot chilli powder (adjust to your liking)
  • 4 tsp ground cumin
  • 1½ ground turmeric
  • 2 tsp garam masala
  • 5 cups cooked chickpeas
  • 2 x 400g tins of plum tomatoes
  • 2 tsp sugar (especially if tinned tomatoes contain citric acid)
  • cooked basmati rice, to serve
  • fresh coriander, to serve

METHOD

  1. Heat up the oil in a heavy bottom pot. Add chopped onion and fry on low heat until almost translucent, stirring frequently.
  2. Add chopped garlic and grated ginger. Keep on stirring gently until the onion is translucent, garlic softens and ginger releases its aroma.
  3. Add all the ground spices to the onion/garlic/ginger mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
  4. Add tinned tomatoes, chickpeas, half the salt and about 100-200 ml of water. Let the stew simmer gently for about 20-30 minutes for the sauce to thicken.
  5. Taste and season with more salt and some sugar if needed. As in most cases, this curry tastes best the next day. Serve with some rice or crusty bread with heaps of fresh coriander on top.
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