Burmese Chickpea Curry (Chana Masala)
A flavorful and hearty chickpea curry inspired by Burmese cuisine. This dish is vegan, gluten-free, and packed with protein and fiber, making it a nutritious and satisfying lunch. No egg in this recipe!
Ingredients
- 2 cans Chickpeas, cooked
- 2 cups Tomatoes, chopped
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Chili powder (optional)
- 1/2 cup Vegetable broth (or water)
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 2 tablespoons Peanut oil (or vegetable oil)
- 1/4 cup Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot or large skillet, heat peanut oil over medium heat. Add chopped onion and sauté for 3-5 minutes until softened.
- 2Add minced garlic and ginger and sauté for another minute until fragrant.
- 3Stir in turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 30 seconds until fragrant.
- 4Add chopped tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- 5Add the cooked chickpeas to the pot and stir well to coat with the tomato sauce.
- 6Pour in vegetable broth. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened slightly.
- 7Stir in lemon juice and season with salt to taste.
- 8Garnish with chopped cilantro before serving. Serve hot with rice or naan (ensure gluten-free naan if needed).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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