Some days are about slow roasting and grinding spices to make a fabulous chana masala. Other days are about using prepared curry powder or paste to make a chana masala that is fabulous enough.

This curry can be whipped up in the time it takes to cook some rice and the flaky and delicious sweet vegetable samosa bundles prepared by Chef Nigro.

Ingredients

  • 2 tins of chickpeas, drained and rinsed
  • Olive oil
  • Large onion
  • 2-3 cloves of garlic
  • 2-3 teaspoons of curry powder or curry paste
  • 2 tomatoes or a handful of cherry tomatoes
  • Any cooked vegetables you have in the fridge (carrot, potato, peas, and cauliflower are all good)
  • Juice of ½ lemon
  • Salt
  • ¼ c. chopped cilantro

Guidelines

Preheat the oven to 350, put on the rice, and when the oven is ready, cook the samosas on a baking sheet for 30 minutes.

While the samosas are cooking make the chana masala.

  • Sauté in olive oil the onion and garlic until the onion begins to soften
  • Add curry powder or curry paste and salt
  • Add cooked vegetables, if using, add 1/2 c. of water or broth
  • Add tomatoes
  • When the tomatoes break and soften add the drained chickpeas
  • Combine the curry, adding more water or broth, if dry
  • Turn the heat down to let the curry simmer

When the samosas are ready, let sit for 10 minutes

Take the curry off the stove and squeeze the juice of half a lemon on the curry and add the cilantro

Add salt, if required

Serve curry over rice, with samosas on the side, and pappadums, chutneys, and raita (cucumber and yogurt sauce), if you’re feeling fancy.