Burmese Tomato and Chickpea Curry (Chana Masala Style)

Ingredients

• 2 cans Chickpeas (canned, drained and rinsed)
• about 790 g Diced Tomatoes (canned)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Garam Masala
• 1/2 teaspoon Chili Powder (optional)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 1 tablespoon Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, diced, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Add the 1 teaspoon of turmeric powder, 1.5 teaspoons of garam masala, and the 1/2 teaspoon of chili powder (if using) to the pot. Stir constantly for 30 seconds until the spices are fragrant.
5. 5Pour in the about 790 g of diced tomatoes. Bring the mixture to a gentle simmer, then cook for 10 minutes, stirring occasionally. The tomatoes will break down slightly.
6. 6Add the 2 cans of chickpeas, drained and rinsed. Stir everything together to make sure the chickpeas are well coated in the tomato mixture.
7. 7Reduce the heat to low (93.33°C / 95°C). Cover the pot and let the curry simmer gently for 20 minutes. This allows the flavors to blend together.
8. 8Remove the pot from the heat. Stir in the 1 teaspoon of salt and the 1 tablespoon of lime juice.
9. 9Ladle the curry into bowls. Sprinkle the 1/4 cup of fresh cilantro, chopped, over the top as a garnish. Serve hot with rice or nut-free naan.

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