Chana masala

Chana (meaning chickpea) and masala (meaning curry) has to be my favourite Indian curry.

During our time in India, we ate this curry with every meal. We shared other curries in order to try something new each time, but, in the end, the chana masala was always the best.

Serves 2

2 Tbsp avocado oil

1 onion, diced

400g can whole tomatoes

400g can chickpeas, drained and rinsed (see Tip)

2 tsp coconut sugar

2 Tbsp freshly squeezed lemon juice, plus lemon wedges to serve sea salt chopped coriander leaves, to serve steamed basmati rice or garlic naan to serve

Masala curry paste

23 long red chillies, roughly chopped 3 garlic cloves, roughly chopped

2 tsp ground cumin

23cm piece of ginger, roughly chopped 1 tsp ground turmeric

1/2 tsp sea salt

1 tsp black peppercorns

1 tsp garam masala

1 tsp ground coriander

1 tsp brown mustard seeds

Method

Using a large mortar and pestle, pound the masala curry paste ingredients for about 10 minutes or until you have a smooth paste. (Alternatively, you can use a small food processor.)

Heat a saucepan over medium heat, add the oil and curry paste and saute for 30 seconds.

Add the onion and saute for 2 minutes, then stir through the tomatoes and chickpeas. Reduce the heat to low and simmer for 30 minutes or until reduced to a thick curry.

Remove the pan from the heat, stir through the sugar and lemon juice, then taste and add a little salt, if necessary. Sprinkle the chana masala with coriander and serve with steamed basmati rice or garlic naan on the side and lemon wedges for squeezing over.

Tip: Keep your chickpea liquid (aquafaba) to make sriracha mayo or caesar dressing.