Channa masala (Chickpea curry)

    Channa masala (Chickpea curry)


    66 people made this

    About this recipe: Fantastic Indian vegetarian curry recipe that I got from my mum. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favourite!

    Serves: 4 

    • 2 tomatoes, diced
    • 1 onion, chopped
    • 1 (2.5cm) piece fresh root ginger, peeled and roughly chopped
    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine the tomatoes, about half the onion, the ginger and rice flour in a blender; blend into a paste.
    2. Heat the oil and cumin seeds in a large frying pan 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 (1)


    Very simple - very tasty - 28 Mar 2013

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