Chana Masala Curry with Rice

Curry for dinner + for leftover wraps for lunch

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pan over a low-medium heat and cook the onions for 15 mins or until very well browned and caramelised, occasionally scraping down the caramelised bits on the bottom of the pan (lower the heat if it starts to burn)

Step 2

Add the garlic, ginger and chillies and cook for 5 mins, stirring frequently, until softened. Meanwhile, toast the cumin seeds, if using, for 3-4 mins in a separate small pan over a low-medium heat until fragrant

Step 3

Add half the cumin seeds, the curry powder and turmeric to the onions and stir to combine (the mixture will be quite dry), then stir through the passata. Stir in the chickpeas and 200ml water. Season to taste

Step 4

Simmer for 20 mins until thick and a little reduced, stirring occasionally, adding more water if you prefer a thinner sauce. Stir through the garam masala

Step 5

Meanwhile, cook the rice. Fluff up with a fork and stir through the remaining toasted cumin seeds

Step 6

Reserve 500g chickpea curry for the wraps, then top with the coriander and serve with the rice and yogurt