Chana Masala

By Jen Booker

September 29, 2017

This is simple and so yummy

  • Prep: 10 mins
  • Cook: 1 hr 10 mins
  • Yields: 4


2 tbsps sunflower oil

1 onion, finely chopped

3 garlic cloves, finely chopped

2.5cm piece of fresh ginger, peeled and grated

1 red chilli deseeded and finely chopped

1.5 heaped teaspoons garam masala

1/4 tsp ground turmeric

1/4 tsp brown sugar

400g chopped toms

400g tinned chickpeas

300ml coconut milk

30g fresh coriander chopped

Salt & Pepper

Basmati rice to serve


1Heat oil in a heavy based pan and add the onion

2Add the ginger, garlic and chilli

3Fry for 5 minutes

4Sprinkle over the garam masala, turmeric and a pinch of the sugar

5Fry for several minutes before adding the tomatoes , a little salt & pepper and the remaining sugar

6Stir well and simmer for 30 minutes

7Add the chickpeas to the sauce

8Pour in half the coconut milk, season and simmer for 20 minutes before adding the rest

9Check seasoning and simmer for a further 20 minutes

10Stir through most of the coriander, reserving some for a garnish

11Serve with rice


1 Review

Elisa Booker

October 5, 2017

Tasty – can be bubbling away whilst you get on with something else…chores / drinking wine 🙂
Between 2 of us there were no leftovers (we are greedy though!) so perhaps add a side/s for 4 people

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