Chana Masala Skillet with Basmati Rice

Name: Chana Masala Skillet with Basmati Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tablespoon vegetable oil; 1 yellow onion (small, chopped); 2 clove garlic (minced); 0.5 ounce ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon garam masala; 1 can diced tomatoes (undrained); 1 can chickpeas (rinsed and drained); 2.5 cup water (for rice); 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 cup basmati rice (uncooked); 2 tablespoon fresh cilantro (chopped)

A flavorful and robust vegan chickpea curry cooked with tomatoes, onions, garlic, and aromatic Indian spices, served alongside fragrant basmati rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Indian
Difficulty: Easy
Cost: $1.48/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Fiber
Low-Sugar
Nut-Free
Pescatarian
Vegan
Vegetarian

Ingredients

1 tablespoon vegetable oil
1 yellow onion (small, chopped)
2 clove garlic (minced)
0.5 ounce ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
1 can diced tomatoes (undrained)
1 can chickpeas (rinsed and drained)
2.5 cup water (for rice)
0.25 teaspoon salt
0.25 teaspoon black pepper
1 cup basmati rice (uncooked)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook 1 cup uncooked basmati rice with 2 cups water according to package directions or in a rice cooker while preparing the chana masala.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 chopped small yellow onion and cook until softened, about 3 minutes. Stir in 2 minced garlic cloves and 0.5 inch grated ginger, cooking for 1 minute until fragrant.
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon garam masala to the skillet. Cook for 1 minute, stirring constantly until the spices are aromatic.
Pour in 1 can undrained diced tomatoes, 1 can rinsed chickpeas, and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to meld.
Season the Chana Masala with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve hot over the prepared basmati rice, garnished with optional 2 tablespoons chopped fresh cilantro.

Notes

Chana Masala flavors deepen over time, making it excellent for meal prep. Store in an airtight container for up to 4 days in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.

Nutrition (per serving)

Calories: 420
Protein: 14.8 g
Carbohydrates: 76.5 g
Fat: 6.8 g
Fiber: 10.5 g
Sodium: 360 mg
Saturated Fat: 0.8 g
Sugar: 5 g