"Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!" — vburrito
Watch video tips and tricks
1 (1 inch) piece
fresh ginger, peeled and roughly chopped
2 (15 ounce) cans
garbanzo beans, rinsed and drained
chopped fresh cilantro
really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.
Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish.
I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing !
This was very good, though I did make some modifications to it: I tried to roast the cumin seeds as directed, but I didn't have much luck with that, so I ended up scooping them out of the pan and using cumin powder instead. After I followed the recipe, I didn't like the flavor too much (I felt I could still taste the "canned" flavor of the chickpeas), so I added 2 tablespoons of tomato paste and some more cumin and curry. I'll admit that the first night it was... ok. The second day, it was better, and the third day, WOW, it was great. I really loved the texture that came from putting the tomatoes and onions in the blender. I wasn't sure it would be worth the effort, but it actually gave the sauce a nice smoothness that I really enjoyed. I will definitely try it again (with no changes) and see how it goes!
My husband is not a fan of vegetarian so I added ground beef. I did not have cumin seeds, rice flour or garbanzo beans. I substituted cumin powder, white flour, and navy beans. It turned out a little bland but it hit the spot! I will be making it again.
Freezes & reheats really well!
LOVED this! I pretty much made it as the recipe calls, except I didn't have cumin seeds or fresh ginger (but I am pleased with the taste I got from the powdered substitutes). I also really like cilantro, so I at least doubled the amount. And because I had some chicken, I threw some of that in there, too. I will TOTALLY be making this again!
This was pretty good, but needed more flavor. I plan on adding tumeric and a Basil leaf while it simmers next time. I will make it again though!
Another hit. Used a dry pre-mix of curry spices and canned diced tomatoes. I'm convinced that the curry mix makes it. Also used tapioca flour instead of rice and 1/2 inch of ginger. Not as tomato-y as I'm used too but that'll be fixed next time with addition of tomato paste.
* Percent Daily Values are based on a 2,000 calorie diet.
Channa Masala (Chickpea Curry)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 49
This rich chicken curry is easy enough for a weeknight dinner.
See how to make a quick-and-easy vegetarian curry.
See how to make a quick-and-easy, Indian-inspired seafood curry.