Chickpea Curry with Rice and Naan | Indian Cuisine for Beginners
Recipe Information
Chickpea Curry with Rice and Naan
Cultural Context
Chickpea curry, known as Chana Masala in India, is a staple in many households, celebrated for its rich flavors and hearty ingredients. Traditionally served with rice and naan, it represents the vibrant vegetarian cuisine of India. This dish has gained global popularity, often adapted to suit various dietary preferences, while still maintaining its comforting essence.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + cornstarch
Light coconut milk reduces calories while maintaining creaminess.
naan
🥗Healthier: whole wheat pita
💰Cheaper: store-bought flatbread
Whole wheat pita adds fiber and is often cheaper.
Dice two medium-sized onions.
Finely mince six cloves of garlic.
Peel the skin from a small piece of ginger root and slice 2 inches into thin pieces, then mince.
Squeeze the juice from two limes.
Chop a large bunch of fresh cilantro.
Roughly chop 10 oz of baby spinach.
Drain four 15 oz cans of chickpeas and rinse under cold water.
Add 1/4 cup of vegetable oil to a large heavy-bottomed pot and add all the diced onions.
Stir and sauté the onions over medium heat for 10 minutes until softened.
Add the minced ginger and garlic and stir for 1 minute.
Add 2 tablespoons of curry powder, 1 tablespoon of garam masala, 2 teaspoons of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine and allow the spices to bloom for 1 minute.
Pour in 1/4 cup of water if the seasonings are too dry and stir to incorporate.
Pour in a 28 oz can of crushed tomatoes and stir to combine, bringing to a simmer for 5 minutes.
Add the drained rinsed chickpeas and stir.
Add two 14 oz cans of coconut milk and stir until fully incorporated.
Allow the curry to come to a boil and then simmer on low for 15 minutes, stirring periodically.
Add in the chopped spinach and stir until just wilted.
With the stove heat off, add in a heaping cup of cilantro and stir again.
Pour in the juice of two limes and stir one last time to ensure everything is fully combined.
Scoop hot basmati rice into a bowl and ladle a few spoonfuls of chickpea curry on top.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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