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Chana Masala, chickpea curry

Vegetables38 minutes6 people
1/52/53/54/55/5 (3 votes)
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By Irene Arcas

Today it's time to travel to India: Chickpea curry or Chana Masala. How I like this dish. It is full of flavor and nuances and makes you travel to that kitchen full of spices that I like so much.

We have accompanied it with a basmati rice that is luxurious.

It is a super super easy recipe and, as always, the key is to use a good curry. I use yellow curry paste (not curry powder) that has much more intensity and the flavor, to my taste, is much more authentic. In addition, it is better preserved, because in the end the powder loses flavor and odor over time.

Trick! Is a fantastic recipe to take advantage of the chickpeas from the stew. 

Chana masala, chickpea curry

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Today it's time to travel to India: Chickpea curry or Chana Masala accompanied by basmati rice. A dish full of flavor and nuances that makes you travel to that distant kitchen full of spices.

Chana masala, chickpea curry
  • Irene Arcas
  • Kitchen: india
  • Recipe type: vegetables
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 1 1/2 tablespoons ground cumin
  • 30 g of sunflower oil
  • 200 g onion, quartered
  • 2 cloves of garlic
  • 1 piece of fresh ginger
  • 1 teaspoon yellow curry paste
  • 1 teaspoon of salt
  • 250 canned crushed tomato
  • 400 g coconut milk (1 small can)
  • 400 g of cooked chickpeas
  • chopped fresh cilantro (optional)
  • 200g basmati rice
  • 500 g of water to cook the rice
  • 1/2 teaspoon of salt for the rice water

Preparation

  1. We put the water in the glass, the 1/2 teaspoon of salt, put the basket and program 8 minutes, temperature 100º, spoon speed. 

  2. We add the rice through the bottle and program 15 minutes, varoma temperature, speed 4.

  3. We take out the basket, drain, spread in a source and reserve hot.

  4. Without washing the glass, we put the cumin, toast 4 minutes, temperature 120º, spoon speed.

  5. Add the oil, onion, garlic and ginger and chop 5 seconds, speed 4. We fry 5 minutes, temperature 120º, spoon speed.

  6. Add the curry paste and cook 2 minutes, temperature 120º, spoon speed.

  7. We put the salt, the tomato, the coconut milk (we shake the pot well before pouring it in) and we program 15 minutes, temperature 100º, spoon speed. 

  8. We put the butterfly, add the chickpeas and program 2 minutes, temperature 100º, spoon speed, left turn.

  9. We serve the chickpeas and accompany them with basmati rice. Sprinkle with coriander.


Discover other recipes of: Celiac, International kitchen, Lactose intolerant, Egg intolerant, Vegetables, Vegans

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  1.   Liv said
    ago 4 years

    The stew with the coconut milk is very tasty, but my rice has not been cooked. I had to cook it with water again because it was hard. Thanks. It is a very healthy recipe. What I miss in general with the Thermomix recipes is that there is barely for one or two people because reducing quantities does not usually work.

    Reply to Liv
    1.    Irene Arcas said
      ago 4 years

      Hi Liv, did you use basmati or jasmine rice? Those rice in 15 minutes are done. If it is round rice, you would need about 18-20 minutes. But hey, the important thing is that you find the point that you like and if you needed a few more minutes for you, it's as easy as trying it out and programming it for 3-5 more minutes. Glad you liked the recipe!

      There are many recipes that can be frozen, so for example, this one allows you to freeze perfectly. The cooked rice can be used for another preparation (such as a rice salad) and the chickpeas can be frozen. But our partner Mayra sometimes cooks for 2 people and makes recipes for that amount. Here is the link to their latest recipes:

      And if one day you need us to help you calculating the quantities to adapt a recipe to 2 people, do not hesitate to write us. Thanks for writing to us! 😉

      Reply to Irene Arcas
      1.    Liv said
        ago 4 years

        Hi Irene, I used basmati but, when pouring 500 gr. of water alone and using the basket, it was almost undone. I removed the basket and threw it directly into the water and in 7 minutes it was done. I froze what I had left over, what happens is that there are times that I would prefer to make a recipe and not over or over just for another day. The sauce is very rich. I am a vegetarian and I usually look for healthy recipes that are not a calorie bomb and this is very good. I encourage you to keep exploring Indian cuisine.

        Reply to Liv
  2.   Eva said
    ago 4 years

    Hi! I have curry powder, can you substitute for curry paste? The ginger I also have it in powder ...

    Reply to Eva
    1.    Irene Arcas said
      ago 4 years

      Hi Eva, no problem, you can use curry powder and also ginger powder. I recommend that you use enough quantity so that it has a lot of flavor. You can adjust it to your tastes. Thanks for writing to us!

      Reply to Irene Arcas