Daily Recipe

🥗 Daily Recipe — Wed, 3 Jun Speedy Chana Masala — from India This vibrant chickpea curry is a weeknight lifesaver. It’s hearty, protein-packed, and ready faster than takeout. Comforting & wholesome · ~35 min Ingredients (serves 4): • 1 tbsp olive oil • 1 medium onion, finely chopped • 2 cloves garlic + 1 inch ginger, minced/grated • 1 tsp cumin seeds • 1/2 tsp turmeric powder • 1 tsp coriander powder • 1/2 tsp red chilli powder • 1 tsp garam masala • 400g can diced tomatoes • 2 x 400g cans chickpeas, drained, rinsed • 1/2 cup water • Salt and freshly ground black pepper to taste • 2 tbsp fresh lemon juice • Small handful fresh coriander, chopped Method: 1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. 2. Add chopped onion. Cook for 5-7 minutes until softened and light golden. 3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant. 4. Add turmeric, coriander, red chilli powder, and garam masala. Stir for 30 seconds. 5. Pour in diced tomatoes and water. Bring to a simmer, then cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. 6. Add chickpeas. Mash a few gently against the side of the pan to naturally thicken the gravy. Simmer for another 5-8 minutes. 7. Season generously with salt and pepper. Stir in fresh lemon juice. 8. Garnish with fresh coriander before serving. 💡 Tip: Don't skip the final squeeze of lemon juice — it truly brightens the whole dish and makes the spices sing. Reply STOP to unsubscribe.