Chana masala recipe

• 4 tbsp ghee, butter, or sunflower oil
• 1 tsp black mustard seeds
• 2 medium red onions, diced
• 4 garlic cloves, crushed
• 3 cm piece ginger root, peeled and finely chopped
• 2 fresh red chillies, finely chopped
• 2 dried red chillies
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 medium sweet potato, peeled and diced
• 3 carrots, peeled and diced
• 800 g (28.2oz) tinned chickpeas, drained and rinsed
• 3 tbsp tomato puree
• 1 cinnamon stick
• 250 g (8.8oz) coconut milk
• 1 tsp garam masala
• 0.5 red onion, thinly sliced
• 1 pinch chopped coriander
• 4 lemon wedges

1. Heat the ghee (or butter, or sunflower oil) in a heavy-bottomed saucepan.
2. When it starts to foam add the mustard seeds.
3. As the seeds start to pop add the onion, garlic and chilli and stir-fry until soft.
4. Stir in the ground coriander, cumin and turmeric and fry for a few seconds before adding the diced sweet potato and carrot.
5. Continue to stir-fry until the vegetables start to brown.
6. Add the drained chickpeas, tomato puree and cinnamon and stir in enough water to make a thickish gravy.
7. Cover the pan and gently simmer, stirring regularly until the vegetables are just soft.
8. Add the coconut milk, garam masala and salt to taste.
9. Gently simmer together for a further 5 minutes or so to allow the flavours to combine and the sauce to thicken.
10. Serve topped with sliced red onion, chopped coriander and a squeeze of lemon juice.

ghee, black mustard seeds, red onions, garlic, ginger root, fresh red chillies, red chillies, ground coriander, ground cumin, ground turmeric, sweet potato, carrots, tinned chickpeas, tomato puree, cinnamon, coconut milk, garam masala, red onion, coriander, lemon wedges

Taken from www.lovefood.com/guide/recipes/42739/chana-masala-recipe (may not work)