Dinner

Chickpea Curry (Chana Masala)

Chickpeas simmered in a spiced tomato and onion sauce, served over brown rice. Pantry staples, big flavor.

⏱ 1 hr (15 min prep, 45 min cooking) 🍽 Serves 4 · about 1 cup curry with 3/4 cup rice budgetmake aheadfreezer friendlyleftovers vegetarianvegangluten freedairy free
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None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 4 servings

  • Rice

  • 1 cup Brown rice
  • 2¼ cup Water

  • Curry

  • 2 tbsp Vegetable oil (soybean)
  • 1 Yellow onion, finely chopped
  • 4 clove Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 Jalapeño pepper, seeded and minced (optional)
  • 2 tsp Ground cumin
  • 2 tsp Ground coriander
  • 1 tsp Paprika
  • ½ tsp Ground turmeric
  • 1 can Crushed tomatoes
  • 2 can Chickpeas (canned), drained and rinsed
  • ½ cup Water
  • ¾ tsp Table salt
  • 1 tbsp Lemon juice (bottled)
  • ½ cup Fresh cilantro, chopped

  • To serve

  • ½ cup Plain yogurt (whole milk) (optional)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large skillet or pot, medium saucepan with lid.

  1. Bring the rice and water to a boil, cover, lower the heat and simmer 40 to 45 minutes, until tender. Let stand 10 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Cook the onion 8 to 10 minutes, until deep golden. Add the garlic, ginger and jalapeño for 1 minute, then the cumin, coriander, paprika and turmeric for 30 seconds.
  3. Add the tomatoes, chickpeas, water and salt. Simmer 15 to 20 minutes, stirring now and then, until thick. Mash a few chickpeas to thicken the sauce.
  4. Stir in the lemon juice and cilantro. Serve over the rice with yogurt if you like.
Make aheadThe curry keeps 4 days in the fridge and tastes better on day two. Reheat to 165°F.
❄️ FreezerFreeze the curry for up to 3 months.
↺ LeftoversRoll leftovers in a warm tortilla with a spoon of yogurt.
🧒 With kidsSkip the jalapeño and serve yogurt on the side.
Dairy-free swapLeave off the yogurt.
Gluten-free swapAlready gluten-free; check spice labels.

Goes well with

🥬 Simple Green Salad

Good to know

Brown vs. white rice Cooking Fats Compared Dried vs. canned beans Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits