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Creamy Chana Masala Chickpea Curry

All you need for an authentic taste of India is 30 minutes and 5 dollars. This quick and easy curry is super cheap to make and perfect for a warm winter night

Ready in: 30 mins

Serves: 4


  • 1 bunch shallots, sliced

  • 3 garlic cloves, minced

  • 1 tsp ground chilli

  • 2 tbsp fresh ginger, grated

  • 2 tsp garam masala

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 cinnamon stick

  • 2 cans chickpeas, drained and rinsed

  • ½ cup plain yoghurt

  • 1 400g can diced tomatoes with juices

  • 2 lemons, juiced

  • Salt and pepper to taste


Step 1. Heat a splash of olive oil over medium heat and saute the shallots until fragrant, add the garlic, ginger, chili flakes and spices and saute for 30 seconds to 1 minute

Step 2. Add the chickpeas, tomatoes, cinnamon stick, yoghurt and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice

Step 3. Serve with a side of brown rice or naan is perfect

Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months.

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