You will love this simple, warming, flavourful chef-created recipe. A perfect mid-week meal.
300g cherry tomatoes, sliced
400g can of chickpeas, rinsed and drained
2–3 tablespoons coconut yoghurt
½ teaspoon coconut sugar, optional
sea salt flakes
For the spice paste
2 tablespoons rapeseed oil
1 large onion, roughly chopped
2 teaspoons cumin seeds
6 garlic cloves, peeled
a thumb-sized piece of ginger, peeled and roughly chopped
2 teaspoons ground coriander
¼ teaspoon dried chilli flakes
40g fresh coriander, including the stalks, roughly chopped
1 teaspoon ground turmeric
For the coconut chutney
50g unsweetened desiccated coconut
a thumb-sized piece of ginger,
peeled and finely grated
½ small green chilli, deseeded
juice of ½ lime
2 teaspoons rapeseed or flaxseed oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
6 curry leaves
fresh coriander leaves
Firstly, make the spice paste by adding all the paste ingredients to a food processor, blender or pestle and mortar. Blitz (or pound) to a chunky paste. Set aside.
Next, make the chutney. Add the desiccated coconut to a small bowl and cover with boiling water. Leave for 10–15 minutes for the coconut to rehydrate and soften. Drain and reserve about 125ml of the soaking water.
Add the softened coconut, ginger and chilli to a food processor or spice grinder. Blitz until smooth, and then add some of the reserved coconut soaking water to loosen if needed. Add in 1ó teaspoons of salt and the lime juice.
Pour the oil into a small frying pan and, once hot, add the mustard seeds. Fry gently until the seeds start to pop, then add the cumin seeds and curry leaves. Sauté for a few seconds. Add the tempered spices and oil to the chutney and mix well.
Heat a large frying pan over a medium heat and add the spice paste. Fry for 5 minutes, add the tomatoes and cook for 3–4 minutes, until beginning to soften. Pour in 200ml of water, turn down the heat to medium–low and simmer for 30 minutes.
Finally, add the chickpeas to the pan, stir to combine, then stir in the yoghurt and, if using, the coconut sugar. Taste and adjust the seasoning.
Serve the chana masala topped with coconut chutney, toasted hazelnuts and coriander.
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