Whole30 Black Chana Curry
Dive into the rich, aromatic flavors of this Whole30 Black Chana Curry, a wholesome and satisfying plant-based dish that’s perfect for clean eating. Made with nutrient-rich black chana (also known as black chickpeas), this curry is simmered in a fragrant blend of spices, creamy coconut milk, and fresh tomatoes for a luscious texture and bold taste. Infused with the warmth of cumin, coriander, and garam masala, and brightened with a splash of lemon juice and fresh cilantro, this recipe is both hearty and healthful. Ideal for meal prep or weeknight dinners, it pairs wonderfully with cauli rice or any Whole30-compliant side. Packed with protein, dairy-free, and completely compliant with Whole30 guidelines, this black chana curry is a delightful way to transform humble ingredients into a flavorful masterpiece.
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Recipe Information
Ingredients
- 1 cup dried black chana
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 1 inch piece ginger, minced
- 3 garlic cloves, minced
- 1 green chili, slit
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon garam masala
- 1 cup canned coconut milk
- 2 medium tomato, chopped
- 2 cups water
- 1 tablespoon lemon juice
- 0.25 cup cilantro, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse 1 cup of dried black chana and soak in water overnight or for at least 8 hours.
Drain the soaked chana and set aside.
In a large pot, heat 2 tablespoons of coconut oil over medium heat.
Add 1 teaspoon of cumin seeds and sauté until they start to crackle.
Add 1 finely chopped onion and sauté until translucent.
Stir in 3 minced garlic cloves, 1 inch minced ginger, and 1 slit green chili. Sauté for 2-3 minutes until aromatic.
Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, and stir well to combine.
Add 2 medium chopped tomatoes and cook until they become soft and mushy.
Stir in the drained chana and mix well with the tomato mixture.
Pour in 2 cups of water and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 25-30 minutes or until the chana are tender.
Add 1 cup of coconut milk and 0.5 teaspoon garam masala, stir to combine, and let it simmer for an additional 5-10 minutes.
Season with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Remove from heat and add 1 tablespoon of lemon juice.
Garnish with 0.25 cup of chopped cilantro before serving.
Serve hot with a side of cauli rice or any other Whole30-compliant side.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 43.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3593 mg | 76% | |
*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.
