Chana Masala (Chickpea Curry) with Cucumber Raita

By Ruth Freidlander & Rosie Percival

Chana Masala (Chickpea Curry) with Cucumber Raita

Chana Masala (Chickpea Curry) with Cucumber Raita recipe, bought to you by MiNDFOOD.

Serves 4 (Gluten free)


200g natural yoghurt

½ Lebanese cucumber, seeds removed, finely chopped

2 tbsp chopped fresh mint leaves

½ tsp ground cumin


2 tbsp oil

2 tsp cumin seeds

1 onion, chopped

2 garlic cloves, minced

1 tsp grated ginger

½ tsp dried chilli flakes

1 tsp garam masala

½ tsp turmeric

1 tsp ground coriander seed

2 x 400g cans chickpeas, rinsed, drained

2 x 400g cans diced tomatoes

½ tsp salt

cooked basmati rice

1 bunch coriander leaves, chopped

1 lemon, cut into wedges, to serve

To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

Heat oil in a large pan over a medium-high heat. Add cumin seeds and cook until they pop. Add onion and cook until translucent. Add garlic, ginger, chilli, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.



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