This chana masala is perfect for a quick & easy dinner utilising new season eggplant & warming anti-inflammatory spices. It's creamy, filling, made in one pot, plant-based and gluten-free, with full powered flavour.
Ingredients:
- 1-2 tablespoons of coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 large eggplant, chopped into small cubes
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth, more if desired
- 2 cans chickpeas, drained & rinsed
- 2 teaspoons ground cumin
- ½ teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoons ground coriander
- 1 teaspoon garam masala
- ½ cup coconut milk
- Salt & pepper to taste
- Finely chopped coriander, to serve
- Rice or naan bread to serve (optional)
Instructions:
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and saute for 1 to 2 minutes or until translucent.
- Stir in the garlic, ginger, eggplant, and cook, stirring often, for 10 minutes.
- Add the cumin, cayenne pepper, turmeric, paprika and garam masala. Stir well to combine.
- Stir in the tomatoes, broth, chickpeas and simmer for 15 minutes. Add up to 1/2 cup more broth or water if a thinner stew is desired.
- Add coconut milk and simmer another 2 minutes.
- Remove from heat, adjust seasonings and serve with rice (and/or naan bread) & coriander.
Note: Diced chicken breast can be swapped for the chickpeas if you feel like a meatier masala!
Enjoy!