Burmese Tomato and Chickpea Curry (Tomato Chana Masala)

Ingredients

• 2 cans Chickpeas
• about 790 g Diced Tomatoes
• 1 large Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Chili Powder
• 2 tbsp Vegetable Oil
• 1/2 cup Coconut Milk
• 1/4 cup Fresh Cilantro
• 1 tbsp Lime Juice

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

Instructions

1. 1Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2Stir in turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 1 minute.
3. 3Add diced tomatoes and chickpeas to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the sauce has thickened.
4. 4Stir in coconut milk and lime juice. Cook for another 5 minutes.
5. 5Garnish with fresh cilantro before serving. Serve with rice or naan (check for nut-free naan).

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