Chana Masala with Basmati and Naan

A classic Indian chickpea curry simmered in a rich, spiced tomato gravy, served with aromatic basmati rice and warm naan bread.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.78/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• High-Fiber

Tags

• healthy
• savory
• spicy
• comfort food
• boil

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1 can chickpeas (rinsed, drained)
• 0.5 cup vegetable broth
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup basmati rice (uncooked)
• 1 cup water
• 3 naan breads
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes.
2. Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
3. Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook, stirring constantly, for 30 seconds until the spices are fragrant.
4. Pour in the diced tomatoes (with their juices), chickpeas, and vegetable broth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
5. While the chana masala simmers, prepare the basmati rice. In a small saucepan, combine 1/2 cup basmati rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
6. Warm the naan bread according to package directions, typically by placing it in a toaster oven, microwave, or skillet for a few minutes.
7. Serve the Chana Masala hot, garnished with fresh cilantro if desired, alongside the fluffy basmati rice and warm naan bread.

Notes

Leftovers store well in an airtight container for up to 3 days. Adjust the cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 485
• Protein: 17.5 g
• Carbohydrates: 84.2 g
• Fat: 11.2 g
• Fiber: 12.8 g
• Sodium: 750 mg
• Saturated Fat: 1.7 g
• Sugar: 7.4 g