Channa Masala (Chickpea Curry)

4.2

(73)

52 Reviews

13 Photos

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!

Submitted by vburrito

Updated on May 6, 2021

13

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Yield:

4 cups

Jump to Nutrition Facts

Ingredients

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Directions

Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts (per serving)

246	Calories
5g	Fat
43g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 246
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	4%
Sodium 1007mg	44%
Total Carbohydrate 43g	15%
Dietary Fiber 8g	30%
Total Sugars 4g
Protein 9g	17%
Vitamin C 19mg	21%
Calcium 74mg	6%
Iron 3mg	16%
Potassium 525mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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