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Chickpea Curry

Standard · 45 min · Serves 4 · Indian

Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free

A vegan chana masala: chickpeas simmered in an onion-tomato gravy with Kashmiri chili, coriander and garam masala, finished with fresh coriander and served over basmati rice.

Ingredients

For 4 servings

Rice

• 300 g rice, basmati, to serve

Curry

• 2 tbsp vegetable oil
• 1 bay leaf, small (optional)
• 1 cinnamon stick, about 2.5 cm (1 inch) (optional)
• 2 whole clove (optional)
• 2 green cardamom, pods (optional)
• 2 onion, large, finely chopped (about 1½ cups)
• 1 green chili, slit lengthwise (optional)
• 2 clove garlic, finely chopped (about ½ tbsp)
• 5 g ginger, peeled and finely chopped (about ½ tbsp)
• 3 tomato, large, finely chopped (about 1½ cups), or 1½ cups canned whole peeled tomatoes
• 0.75 tsp salt, plus more to taste
• 0.25 tsp turmeric
• 1.5 tsp kashmiri chili powder, or paprika with a pinch of cayenne
• 1 tsp garam masala
• 2 tsp ground coriander
• 0.5 tsp cumin, ground (optional)
• 2 can chickpea, drained and rinsed
• 420 ml water, about 1¾ cups
• 1 tsp kasuri methi, dried fenugreek leaves (optional)
• 0.25 tsp amchur, dried mango powder (optional)
• 0.5 lemon, for a squeeze, if not using amchur (optional)

To serve

• 5 g cilantro, finely chopped (about 2 tbsp)

Steps

Rice

1. Rinse the rice in a sieve until the water runs clear, then cook it according to the packet. Keep it covered, off the heat, until the curry is ready.

Curry

2. Heat the oil in a large pot over medium heat. When it's slightly hot, add the bay leaf, cinnamon, cloves and cardamom, if using, and let them sizzle for a few seconds.
3. Add the onions and the green chili, if using, and cook, stirring often, for 8 to 9 minutes, until the onions are soft and light golden.
4. Add the garlic and ginger and cook, stirring, for about 1 minute, until fragrant. Don't let them burn.
5. Add the tomatoes and the salt and cook, stirring now and then, for 6 to 7 minutes, until the tomatoes break down and turn mushy, pulpy and thick. Covering the pot speeds this up.
6. Stir in the Kashmiri chili powder, turmeric, garam masala, coriander and cumin. Cook, stirring, for 3 to 4 minutes, until the masala smells aromatic.
7. For a smooth gravy, take the pot off the heat, let the masala cool a little, and pick out the bay leaf, cinnamon and green chili. Blend it to a smooth or coarse paste with 2 tablespoons of the chickpeas, then return it to the pot. For a chunkier curry, skip this.
8. Add the chickpeas and the water and stir well. Taste and add more salt if it needs it. Cover and simmer over low heat for 15 minutes, until the gravy is thick; it thickens a little more as it cools. Canned chickpeas don't soften further in the sauce, so they should mash easily when squeezed; if they're still firm, simmer them separately in about 1 cup of water until they do, then add them.
9. Stir in the kasuri methi and amchur, if using. If you skipped the amchur, squeeze in a little lemon juice.

To serve

10. Scatter the coriander over the curry and serve it with the rice.

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