Plant-Based Chana Masala Curry
Ingredients
1 tbsp Biona Extra Virgin Olive Oil
3 tbsp Biona Garlic Paste
3 tbsp Biona Ginger Paste
3 onions, sliced
2 green chillis, chopped
2 tins of Biona Chickpeas
1 tin of Biona Chopped Tomatoes
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder
1 tsp ground turmeric
1 tsp garam masala
1 lemon, juiced
Handful of fresh coriander
To serve:
1 tbsp vegan cream
2 naan breads
Method
- In a large saucepan, heat up a tablespoon of oil. Once the oil is heated add in garlic cloves and ginger paste, give it a light stir and leave to sit for 2 mins.
- Add onions and green chillies into the pan and leave to soften for 8 mins.
- Once the onions have softened, add the chickpeas and tomatoes into the pan and stir, throw in the spices and cook for 10 mins, adding a splash of water if needed to avoid sticking to the pan.
- Finally, add in a squeeze of lemon juice and a sprinkle of coriander and you are ready to serve. Enjoy this cosy dish with some vegan cream, naan bread and rice to soak up all the goodness.
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