4 ServingsYieldsPrep Time10 minsCook Time40 minsTotal Time50 minsCuisineIndianCooking MethodSimmeringDietGluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
One pot, budget curry made from simple ingredients makes for a nutritious and delicious lunch or evening meal that's tasty as heck.
1 tbsp olive oil
200 g chana dal (split chickpeas) - soaked in water for at least 2 hours
1 onion, chopped
1 tbsp chopped fresh or frozen ginger
2 cloves of garlic, chopped
1 tsp salt
2 tsp garam masala
1 tin tomatoes (400g)
800 ml water
100 ml coconut milk (optional)
Drain the chana dal and rinse with fresh water
Heat the oil in a large shallow dish with a lid
Fry the onion, garlic and ginger until soft
Stir in the garam masala and salt then the tinned tomatoes
Add the chana dal, one tin of water (400ml) bring to a simmer and simmer for 40 minutes
Add the second can of water (400ml) as soon as the chana starts to stick a little or look a little dry
After 40 minutes simmering remove from the heat and place the lid on for a further 10 minutes.
Serve as is or stir in some coconut milk if you prefer a creamier curry.
Looks delicious, and from store cupboard ingredients too! Is the recipe definitely one serving? 200g chickpeas seems a lot!
Thanks for bringing this to my attention Paula. It should say four portions! I will change it.
Forgive me. Did I misread the method? When do you put the chicken peas in?
I have added that in now. Sorry about that.