Channa Masala (Chickpea Curry)


Channa Masala (Chickpea Curry)

Francis and I have a ‘thing’ for Indian food. About once a month we’ll get these cravings where we absolutely must have Indian. Unfortunately for us, there are about two Indian restaurants in our town and they’re both (while very tasty), fairly expensive. Over the past several years, we’ve both figured out how to imitate Indian cooking. Francis’s ‘signature dish’ is Butter Chicken (and he makes Butter Shrimp for me) while mine is Chickpea Curry.

When we first began cooking Indian food, it was all very intimidating. Garam Masala? Curry powder? Somehow though, the realization that Garam Masala is sold right between Fennel and Ginger at our local grocery store made it less scary.

This dish is extremely easy and quick…perfect for those nights where I’m working late and want a quick and delicious dinner. Its degree of spiciness depends on how much cumin and red pepper flakes you add to it, so if you’re feeling adventurous, pour it in.

We usually serve this over white rice or alongside “Naan”, traditional Indian bread that is also (surprisingly) found in the bread section of our local grocery store…that adventure in cooking is to come hopefully soon (one of my cooking resolutions for the year is to make Naan…). Enjoy!

Channa Masala (Chickpea Curry)


4 medium potatoes, cubed
2 Tbsp canola oil
1 medium yellow onion, diced
1 tsp minced garlic
2 tsp curry powder
2 tsp garam masala
1 tsp ground ginger
1 tsp cumin
1/2 tsp crushed red pepper flakes
1 tsp salt
1/2  can diced tomatoes
1/2 can (10.5oz) condensed tomato soup
1/4 cup chopped red pepper
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained


Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic and red pepper flakes, and cook until the onions are soft and translucent.
Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in diced tomatoes, red pepper, tomato soup, cream, and chickpeas. Stir in potatoes. Simmer 10 minutes.



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