Chana Masala

Ingredients

• •3 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •2 teaspoons cumin seeds
• •2 tablespoons ground coriander
• •2 teaspoons garam masala
• •1 teaspoon turmeric powder
• •1/2 teaspoon cayenne pepper
• •1 can (14 oz) diced tomatoes
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •1/2 cup coconut milk
• •1 teaspoon salt

Directions

1. 1Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
2. 2Add diced onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute.
3. 3Add ground coriander, garam masala, turmeric, and cayenne pepper. Stir constantly for 1 minute to bloom the spices.
4. 4Pour in the canned tomatoes with juice and stir well. Simmer for 3 minutes.
5. 5Add the chickpeas and stir to combine. Simmer for 10 minutes, allowing flavors to meld.
6. 6Stir in coconut milk and salt. Simmer for 5 more minutes until the curry reaches desired consistency.
7. 7Taste and adjust seasonings as needed. Serve hot with basmati rice or naan bread.

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