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.

↓ Jump to recipe

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

  1. Brown the onion properly in oil — ten patient minutes; this is the curry’s backbone.
    10 min
  2. Garlic, ginger, and spices in for one fragrant minute.
    1 min
  3. Tomatoes in; cook until the oil separates at the edges.
    6 min
  4. 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.

Cook it step by step in HealthApp

Guided cook mode with per-step timers, one-tap grocery list for every ingredient, and nutrition logged with a single tap.