Chana Masala (Chickpea Curry)

This flavorful chickpea curry is often served at our monthly festivals.

Recipe by Sunyata

Serves: 6 - 8

Ingredients

• 2 cups mixed vegetables (carrots, cauliflower, and zucchini)

• 4 cans chickpeas

• 1 tsp whole cumin seeds

• 1 tsp whole mustard seeds

• 1 tbsp curry powder

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp Himalayan pink salt

• 1/2 cup poblano pepper, diced

• 1/2 cup red bell pepper, diced

• 1 tbsp fresh ginger, minced

• 28 oz. crushed tomatoes

• 1/2 cup water

• 1 (15 oz.) can coconut milk 

• 1 bunch fresh cilantro, minced

Instructions

• Place wok on low heat.

• Pour cumin seeds and mustard seeds into wok and brown them.

• Add 1/2 cup water and the vegetables.

• Turn up the heat to medium.

• Add salt, stir and cover. Cook for about 15 minutes, stirring often.

• In a bowl combine the spices with crushed tomatoes and coconut milk.

• Add the chickpeas and spiced sauce into wok with the vegetables.

• Stir and cover. Cook until all vegetables are soft, stirring as needed.

• Remove from heat and adjust salt as needed.

• Serve with brown basmati rice and enjoy!

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