Chana Masala
This vegan chana masala recipe is incredibly easy to make and absolutely delicious. Serve with brown rice, gluten-free naan bread, fresh coriander and sesame seeds.
Ingredients
- 1 onion chopped
- 4 cloves of garlic minced
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 400 g canned tomatoes
- 350 g canned chickpeas
- 100 ml vegetable broth
- 2 tbsp maple syrup
- salt to taste
To Serve
- brown rice
- naan bread gluten-free
- fresh coriander
- sesame seeds
- lemon or lime
Instructions
- In a large pan, sauté onion and garlic for about 2-3 minutes on medium heat.
- Add spices and sauté for 2-3 minutes until fragrant.
- Add canned tomatoes, vegetable broth, chickpeas and maple syrup and bring to a boil. Put a lid on the pan and let the curry simmer for 15 minutes on medium-low heat.
- Garnish with fresh coriander, sesame seeds and serve with brown rice or gluten-free naan bread.
Notes
- Simply double the amount of chickpeas, vegetable broth and canned tomatoes if you want to make more curry.