Chana Masala (Chickpea/Garbanzo Bean Curry)

 

Chana MasalaThis dish is super easy and quick to make once the Curry Base Sauce has been prepared. It’s even better if it’s been allowed to sit for a while and then reheated, as the flavors combine and seep into the beans. It’s mildly hot, and is good for about 4 people when served with rice, or a vegetable side such as my Aubergine Curry. My husband made the suggestion that small chunks of dried apricot would also be a good addition (and it is … we tried it), however, mango chutney on the side is really all that is required … but regardless of whether apricots are added or not, daughter #2 is a happy girl. She loves British Indian Restaurant style curries!

1/2 oz (1/8 cup) raw cashew nuts
2 cups of curry base sauce
1/2 – 1 tsp salt
1/4 tsp chili flakes
2 tsp garam masala
2 cans garbanzo beans/chickpeas, drained

Put the cashews, curry base sauce, salt, chili flakes, and garam masala together in a blender, and process until smooth.

Scrape the sauce into a saucepan, and use  4 fl oz (1/4 cup) water to rinse the blender out into the saucepan.

Add the beans, and simmer until hot.

Serve hot with chapati, or basmati rice and mango chutney

Variation: Add ~1/4 cup small chunks of dried apricot to warm up along with the beans.