Indian dinner
Weeknight Chana Masala
Tangy, warmly spiced chickpea curry that's on the table in 25 minutes. Budget-friendly, vegan, and one of those dinners everyone goes back for.
Jump to recipe
- 25 min · Under 40 min
- Beginner
- Medium spice
- Serves 2
- Hob
VeganVegetarianGluten freeDairy freeBalancedHotBudget friendlyOne potMeal prepHealthy
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 25 minutes
- Budget friendly
- One pot
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Cooked chickpeas, drained400 g
- Onion, finely chopped1 whole
- Garlic and ginger paste1 tbsp
- Green chilli, chopped1 whole
- Chopped tomatoes400 g
- Garam masala2 tsp
- Ground cumin, coriander and turmeric1.5 tsp
- Lemon juice1 tbsp
- Neutral oil2 tbsp
- Basmati rice140 g
- Fresh coriander1 handful
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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