Vegan Chana Masala Curry

Ingredients

• •40 ml cooking oil
• •2 small onions
• •10 g ginger
• •1 tablespoon garlic paste
• •2 teaspoons ground cumin
• •1¼ teaspoons chilli powder
• •2 teaspoons ground coriander
• •1¼ teaspoons ground turmeric
• •1¼ teaspoons garam masala
• •¼ teaspoon ground pepper
• •¼ teaspoon salt
• •1 teaspoon coconut sugar
• •1 can tomatoes
• •2 cans chickpeas
• •¼ cup water
• •150 g coconut cream

Method

Adapted from foodista.com

1. 1Pop a large wok/pan onto the hob on medium heat.
2. 2Add in the oil.
3. 3Once the oil is hot, add in the onions and ginger.
4. 4Shallow fry for around 2-4 minutes.
5. 5Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.
6. 6Add in the garlic paste, cumin, chili powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional).
7. 7Stir until combined.
8. 8Add 1 tablespoon of oil if too dry.
9. 9Add in the tomatoes and chickpeas.
10. 10Stir to coat.
11. 11If the mixture is too thick, you can add in ¼ cup of water.
12. 12Add in the coconut cream.
13. 13Cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently. The chana masala will thicken while it's cooking.
14. 14Once cooked, serve warm with rice, naan bread, popadom, samosas. Anything you fancy to make an Indian feast!