Chickpea curry or chana masala is the type of meal I crave on a cold winters day. 

The best kind of recipes are the ones that you keep making over and over again. It’s incredibly flavourful, budget-friendly, and one of my go-to easy dinners.

I’m sharing my slightly unconventional version of this thick, stew-like curry that’s a hearty, gently spiced and easy to make plant-based meal. What makes it unconventional is that I add potatoes and green peas to mine. 

What Makes this Chickpea Curry So Good?

• It is healthy, nutritious and protein-packed with wholesome ingredients. 
• Quick and easy to make.
• The recipe uses pantry ingredients
• You will have leftovers for a few meals. 

Serve with turmeric basmati rice, peach chutney, chopped salad and chickpea roti or naan. 

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Chickpea Curry

A flavourful, nutritious and protein-packed dish.

Course Main Course

Ingredients

• 2 tsp yellow curry powder
• ½ tsp ground cumin
• ½ tsp coriander seeds
• ½ tsp cardamom
• ½ tsp fennel seeds
• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 3 plum tomatoes, chopped
• 2 tbsp madras cooking sauce
• 2 cups crushed tomato
• 1 tsp dried curry leaves
• 2 cups potatoes, cubed
• 2 cans (15.5-ounce) chickpeas, drained and rinsed
• ½ lemon, cut
• 1 cup green peas, frozen

Instructions

• Toast the curry powder, cumin, coriander, cardamom and fennel seeds in a dry pan until you smell the spices.
• Cool slightly and then place in a spice grinder.
• Heat oil in a saucepan over medium heat; cook onions, stirring occasionally, until softened, about 5 minutes.
• Add garlic and ginger; cook for 1 minute. Stir in the ground spices and cook until fragrant, about 2 minutes.
• Deglaze the pan with ½ cup of water.
• Add the chopped fresh tomatoes, madras cooking sauce, crushed tomato and curry leaves; cook for 10 minutes.
• Add the potatoes, mix well until potatoes are coated and cook for 15 minutes.
• Stir in chickpeas and lemon.
• Finally add the green peas.
• Reduce heat, cover and simmer until thickened slightly, about 15 minutes.
• Check for seasoning, as no salt has been added.
• Serve with turmeric basmati rice, raita, chutney and naan.