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Curry in a Hurry Chana Masala

Updated: Aug 14, 2020


2 TBS Canola Oil

1 Large Onion, diced

1 TBS Salt

1 ½ TBS Minced Garlic

1 TBS Minced Fresh Ginger

1 Jalapeno-Minced

2 TSP Cumin

2 TSP Chili Powder

1 TBS Turmeric

2 TBS Tomato Paste

1 (28 Ounce) can, diced tomatoes

2 (15 Ounce) cans chickpeas, drained and rinsed)

1 Cup Vegetable Stock

1 TBS Spice Spice Baby’s Curry in a Hurry Rub (Garam Masala)

Fresh Cilantro for Garnish

A Fresh Lime for Garnish


1. Heat the oil in a large sauté pan over high heat, add the onion and sauté for 5 minutes.

2. Add the salt, garlic, ginger and jalapeno and sauté for a few minutes more.

3. Add the cumin, coriander, chili powder, turmeric, Spice Spice Baby’s Curry in a Hurry Rub, and stir into the vegetables. This allows the essential oils in the spices to release.

4. Add the diced tomatoes, chickpeas, and stock. Bring to a boil.

5. Reduce heat to a simmer. Let the mixture simmer for 15-20 minutes and then add the tomato paste.

6. Garnish with fresh cilantro sprigs and a squeeze of fresh lime.

COMMENTARY I adapted this recipe from Miriam Schrieber, a fine home chef and author of several cookbooks. I like a bit more Garam flavor so I added more to my version, and I like a deeper tomato flavor so I upped the tomato paste. I also wanted the spices to get the time they need to release their flavors so I changed where they are added. I love this recipe and it is a great accompaniment to Tiki Masala or a Chicken Curry. Its also great as a main—served with some fresh Naan (Indian Flatbread) you can't go wrong. If you like things a bit spicier, feel free to add another jalapeno.

Keep it Spicy!

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