Vegan Chana Masala Curry

Ingredients

• •40 ml cooking oil
• •2 small onions
• •10 g ginger
• •1 tablespoon garlic paste
• •2 teaspoons ground cumin
• •1¼ teaspoons chilli powder
• •2 teaspoons ground coriander
• •1¼ teaspoons ground turmeric
• •1¼ teaspoons garam masala
• •¼ teaspoon ground pepper
• •¼ teaspoon salt
• •1 teaspoon coconut sugar
• •1 can tomatoes
• •2 cans chickpeas
• •¼ cup water
• •150 g coconut cream

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Method

From foodista.com — read the original

1. 1Pop a large wok/pan onto the hob on medium heat, then add in the oil. Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.
2. 2Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.
3. 3Add in the garlic paste, cumin, chili powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional). Stir until combined.
4. 4Add 1 tablespoon of oil if too dry.
5. 5Add in the tomatoes and chickpeas, stir to coat. If the mixture is too thick, you can add in 1/4 cup of water.
6. 6Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently. The chana masala will thicken while its cooking. Once cooked, serve warm with rice, naan bread, popadom, samosas.. anything you fancy to make an Indian feast!