Recipes · Dinner
Weeknight Chana Masala
The beloved chickpea curry, weeknight-tuned: deep spice from pantry staples in half an hour.
35 mineasy4 servings$indianVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. A restaurant favorite that is quietly one of the most nutritious dinners on earth — 12 g fiber, all plants.
Ingredients · 4 servings
- 1.5 tbspneutral oil
- 1 largeonion — fine dice
- 4 clovesgarlic — minced
- 1 thumbfresh ginger — minced
- 1.5 tbspgaram masala
- 1 tspground coriander
- 0.5 tspground turmeric
- 1 x 400 ml cancanned diced tomatoes
- 2 x 400 ml canscanned chickpeas — drained, liquid saved
- 1 wholelemon — juiced
- 1 handfulcilantro
- 3 cupscooked basmati rice — to serve
No major allergens among the listed ingredients — always check labels, brands vary.
Method
- Brown the onion properly in oil — ten patient minutes; this is the curry’s backbone.10 min
- Garlic, ginger, and spices in for one fragrant minute.1 min
- Tomatoes in; cook until the oil separates at the edges.6 min
- Chickpeas with a splash of their liquid; simmer until the sauce hugs them. Lemon and cilantro to finish; serve over rice.8 min
Nutrition per serving
430calories
13 gprotein
66 gcarbs
12 gfat
12 gfiber
1.5 gsat fat
460 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 5 different plants toward your weekly variety.
Make it yours
cultureA spoon of yogurt on top tempers the heat (adds dairy)
availabilityCanned crushed tomatoes work; simmer 2 minutes longer
costSpinach folded in at the end adds a vegetable for free
Storage. Fridge 4 days; freezes 3 months. Day two is the better day.
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