Channa Masala
Ingredients
Ingredients
- 2 tbsp coconut oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 knob fresh ginger (grated, around 2 tbsp)
- 2 x 400g can of chickpeas (drained and rinsed)
- 1 x 800g can of diced tomatoes
Spices
- 2 tsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
Once baby portions are out (optional/to taste)
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 2 tsp raw sugar (or other)
- salt and pepper (omit for under 12 months)
Instructions
- Add the oil to a pot over medium to high heat. Once the pan is hot add the onion and cook for 3-5 minutes until soft.
- Add the garlic and ginger to the onion and cook for a further minute.
- Then add the spices - if it’s too dry at this stage and one tablespoon more of oil. Cook the spices for 30-60 seconds until fragrant.
- Add the chickpeas and tomatoes and stir to combine (if you want a smoother curry gravy, add the tomatoes and blend with an immersion stick blender before adding the chickpeas).
- Bring to a boil and then cover the pot with a lid and reduce heat to low/medium and simmer for a further 20-25 minutes until thick.
- Once the baby/toddler portions are removed you can add the optional extras if you like (chilli, salt, pepper, and sugar) and serve with a squeeze of extra lemon juice and coriander.
Storage
Store in the fridge for 3 days or freezer for 3 months.Notes
For babies under 12 months mash the chickpeas to reduce choking hazards.