Curried Channa
Discover the rich, aromatic flavors of Curried Channa, a comforting and flavorful chickpea curry that's as easy to make as it is delightful to eat. This vegetarian recipe features tender chickpeas simmered in a luscious coconut milk base infused with bold spices like cumin, garam masala, turmeric, and coriander. Fresh garlic, ginger, and sautéed onions build the robust foundation of this dish, while diced tomatoes add a subtle tang. Perfect for weeknight dinners, this one-pot wonder comes together in just 45 minutes and pairs beautifully with steamed rice, naan, or roti. Garnished with fresh cilantro and a squeeze of lime, Curried Channa is a healthy, protein-packed option that's vegan-friendly and perfect for meal prep. Whether you're craving Indian-inspired comfort food or looking to expand your plant-based recipe repertoire, this dish promises to be a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons vegetable oil or ghee
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (adjust to taste)
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 0.5 cup water or vegetable stock
- 2 tablespoons fresh cilantro, chopped (for garnish)
- salt, to taste
- lime or lemon wedges (optional, for serving)
Instructions
Heat the vegetable oil or ghee in a large skillet or saucepan over medium heat.
Once the oil is hot, add the finely chopped onion and sauté for 4-5 minutes until softened and golden brown.
Add the minced garlic and grated ginger, stirring frequently, and cook for 1 minute until fragrant.
Stir in the ground cumin, coriander, turmeric powder, garam masala, and red chili powder. Toast the spices for 30 seconds to release their aroma.
Add the canned diced tomatoes to the skillet, stirring to combine with the spices. Cook for 5 minutes, allowing the tomatoes to break down and form a thick base.
Pour in the coconut milk and water or vegetable stock, and stir well to create a smooth sauce.
Add the drained chickpeas to the pan, stirring to coat them evenly in the curry sauce.
Lower the heat to medium-low, cover the pan, and let the curry simmer for 15-20 minutes, stirring occasionally. Add salt to taste.
Once the curry has thickened and the flavors have melded together, remove it from heat.
Garnish the Curried Channa with freshly chopped cilantro and serve hot with rice, naan, roti, or your favorite flatbread. Optionally, serve with lime or lemon wedges for a bright, tangy kick.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 50.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
