Ingredients
- ( 2 1/3 cup) Canned chickpeas, drained
- ( 3 tbsp) Oil, vegetable
- ( 1 medium) Brown onion, raw and peeled
- ( 3 cloves) Raw garlic, peeled
- ( 3 tsp) Raw ginger, peeled
- ( 1 tsp) Curry powder
- ( 1 tsp) Turmeric powder
- ( 1 can) Canned whole tomato in tomato juice, undrained
- ( 1 tsp) Ground black pepper
- ( 1 tsp) Cooking salt
- ( 1 tsp) Brown mustard seeds
- ( 4 small) Roti bread
Did you know?
Jarred, pre-minced ginger and garlic can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Channa Massala
Serves 4Time 30 mins
A delectable one-pot curry with a satisfying sauce
Fat - total
17g
24%
Fat - saturated
2g
8%
Salt
606mg
26%
Protein
13g
26%
Carbs
48g
16%
Sugar
6g
6%
Energy
1663kJ
19%
% based on an adult’s recommended daily intake
Ingredients
- ( 2 1/3 cup) Canned chickpeas, drained
- ( 3 tbsp) Oil, vegetable
- ( 1 medium) Brown onion, raw and peeled
- ( 3 cloves) Raw garlic, peeled
- ( 3 tsp) Raw ginger, peeled
- ( 1 tsp) Curry powder
- ( 1 tsp) Turmeric powder
- ( 1 can) Canned whole tomato in tomato juice, undrained
- ( 1 tsp) Ground black pepper
- ( 1 tsp) Cooking salt
- ( 1 tsp) Brown mustard seeds
- ( 4 small) Roti bread
Method
- Peel the onion and cut into small cubes. Crush the garlic and grate the ginger.
- Heat a pan and add the onion, garlic, ginger, mustard seeds, salt, and pepper. Cook until the onions are soft and sweet.
- Add the curry powder and cook for 30 seconds.
- Add the tomatoes, chickpeas (drained and rinsed), and turmeric. Cook without a lid until the gravy becomes a thick sauce.
- Serve with roti.
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