Easy Coconut Chana Masala
Serves 515 mins prep30 mins cook
Sure, you know chicken tikka masala, but do you know chana masala? Maybe you do, but if so, chances are most recipes have ingredients you don’t have on hand right now and uses a method that may require more time than you have. Not so useful. I’ve streamlined the process here and added coconut milk and toasted coconut flakes which my kids LOVE. Yes, my 18 month old likes chana masala. Hope you make this, love it, and tag me so I can see your creation!
0 servings
What you need
tsp cracked pepper
bunch fresh cilantro
tsp red pepper flake
tsp ground turmeric
tbsp honey
tbsp ground cumin
tsp garam masala
clove garlic clove
tsp ground ginger
tsp kosher salt
tsp chili powder
tbsp apple cider vinegar
tbsp ground coriander
cup chickpea
tbsp coconut oil
Instructions
In a large pot over medium heat, heat coconut oil and add onion and garlic. Saute for 3-5 minutes. Add 1 teaspoon salt and a few grinds of pepper, then add all the dried spices (stop before you reach the vinegar). Cook, stirring, for another few minutes. Add the 28 oz. can of tomatoes and chickpeas. Add 1 cup of water to this and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes. Add the honey, apple cider vinegar, and coconut milk and cook another 2-3 minutes. Serve topped with the toasted coconut and cilantro, over white or cauliflower rice.View original recipe