Chana Masala curry recipe This vegan curry dish of aromatically spiced chickpeas is super tasty and packed with essential nutrients like protein, fibre and minerals including iron, copper and manganese.

 

Ingredients

  • 2 tins of chickpeas
  • 2 onions
  • 10g garlic paste
  • 10g ginger paste
  • 30ml rapeseed oil
  • 0.5tsp chilli powder
  • 0.5tsp ground coriander
  • 0.5tsp ground cumin
  • 1tsp turmeric
  • 1tsp garam masala
  • 1.5tsp amchoor powder (dried green mango)
  • 250g salad tomatoes
  • 400g tinned tomatoes
  • 10g fresh coriander including stalks

Method

  1. Drain the chickpeas but do not wash them, put them into a pot, top with water and bring to the boil. Turn off immediately and leave to infuse
  2. Make the two pastes by peeling the ginger and garlic and the smashing on your board with a little salt until pureed.
  3. Pick your leaves from the stalks on the coriander and finely chop the stalks.
  4. Finely chop or mince the onions in a blender, warm the oil on a medium heat and then add the onions. Cook until they are soft and golden – this takes up to 20 minutes
  5. Add in the garlic and ginger and cook for a further five minutes.
  6. Now add the dried spices and cook for another 5 minutes stirring constantly (if the spices catch the sauce will be bitter), before adding the chopped tomatoes and diced fresh tomatoes. Pour in just enough of the chickpea water to allow the tomatoes to break down as they cook.
  7. Bring to the boil and then simmer for 30 minutes.
  8. Throw in the chickpeas, chopped coriander stalks and any more liquid if needed, season with salt and pepper and cook for a further 15 minutes.
  9. Serve with a little fresh yoghurt (or vegan alternative) and the washed coriander leaves, with some rice or nan bread on the side.
     
Top tip from Tony!
“You can fold fresh spinach into your curry just before serving which tastes lovely or do as I do with my grandchildren, stir through 30g of crumbled Feta cheese! Very fusion I know but the salty cheese match perfectly with the spice and aromatics of this curry.”

Recipe from Tony Lones, Senior Craft and Development Chef at Radish
Tony_Radish_McCarthy_Stone

Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!"

Radish are one of our brilliant catering partners and manage bistros at some of  our Retirement Living PLUS developments. 

If you enjoyed this recipe, you might also like...

Pumpkin Curry with Chickpeas

..read more

Pumpkin, Chilli, Spinach & Feta Parcels recipe

Recipe for delicious zingy vegetarian parcels for a tasty festive lunch from our McCarthy Stone chefs.

..read more

Apple and Cinnamon Cake Recipe

Use up the gorgeous glut of autumn apples with this delicious traditional teatime treat - it can also be made to be gluten and dairy free.

..read more

Red cabbage sauerkraut recipe

Enjoy the health benefits of homemade sauerkraut with Dr. Caroline Gilmartin’s simple how to guide.

..read more

Buy or rent - an expert interview

McCarthy Stone offers a number of flexible rental and purchase options. Our expert explains.

..read more

Pet photography competition

We love well-behaved pets at McCarthy Stone. See photos from homeowners and employees of their amazing animal friends.

..read more

Like this article? Subscribe to receive our weekly newsletter!