Chana Masala for the Freezer

• 3 tbspolive oil
• 2 tspcumin seeds
• 3onions, finely chopped
• 6garlic cloves, crushed
• 40gginger, grated
• 2green chillies, finely chopped
• 1 tbspground coriander
• 1 tspground turmeric
• 1 tspchilli powder
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 4 x 400gtins chickpeas, drained and rinsed
• 400mlvegetable stock
• 2 tspgaram masala
• 30 mllemon juice
• 30 gcoriander: 20 g chopped for the curry and 10 g leaves torn to finish
• fine salt
• black pepper
• 500gbasmati rice
• 8flatbreads, about 60 g each, optional (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat and add the cumin seeds. Sizzle for 30 seconds until they darken a shade and smell nutty, then add the onions with a small pinch of salt.
2. 2Cook the onions for 12 minutes, stirring often, until deep golden and soft. This colour is the base of the masala, so do not stop at translucent.
3. 3Stir in the garlic, ginger and green chillies for 2 minutes until the raw smell has gone. Add the ground coriander, turmeric, chilli powder and tomato puree and stir for 1 minute until the paste darkens.
4. 4Add the tomatoes and cook for 8 minutes, stirring, until thick and the oil starts to separate at the edges.
5. 5Add the chickpeas and stock with plenty of pepper. Simmer with the lid off for 15 minutes until the sauce is thick and clings to the chickpeas. Crush a ladleful of chickpeas against the side of the pan and stir them back in; that gives the masala body without cream.
6. 6Stir in the garam masala, lemon juice and the 20 g chopped coriander. Taste; it needs enough salt and lemon to taste bright rather than heavy.
7. 7Cook the rice in plenty of salted boiling water for 10 to 12 minutes until tender, then drain well. Serve the chana masala over the rice with the 10 g torn coriander and warm flatbreads if you like.
8. 8Cool the curry promptly and refrigerate within 2 hours. Freeze in portions for up to 3 months. Defrost in the fridge, then reheat on the hob with a splash of water until steaming hot throughout. Cook fresh rice for those portions and add fresh torn coriander when serving.

Per serving

kcal

497

protein

16.6g

fibre

12g

carbs

85.6g

fat

8.3g