Chana Masala with Coconut Milk
Serves 430 mins prep40 mins cook
This flavorful chana masala is an easy weeknight dinner with warm spices and a creamy coconut milk tomato base.
0 servings
What you need
Instructions
In a large pot or dutch oven, add oil and heat over medium heat. Add cumin seeds and toast for 3 minutes until fragrant. Careful to not let them burn. Add in onion, garlic, and ginger and cook for another 3 minutes until onion is translucent. Add in all the spices except garam masala. Cook for another 1-2 minutes until spices are fragrant. Add in diced tomatoes, chickpeas, baking powder and water. Bring to a boil. Then turn down to medium and simmer for 15 minutes, covered. Remove lid and with the back of a wooden spoon smash some of the chickpeas. They should be somewhat soft. Add in coconut milk and garam masala. Stir until combined. Cover and cook for another 5 minutes. Serve in a shallow bowl over rice with naan. Squeeze fresh lemon juice on top or sprinkle with cilantro (Optional)View original recipe