Channa Korma Curry

Happy New Year's Potluck

Getting ready for a New Year's Day potluck, I was given the task of making a gluten-free and vegetarian meal. I've made my Channa Masala so many times recently, I didn't want to do it again. The problem was, chickpeas had to be the protein.

I then dug through my existing recipes and decided to make a variation of my Chicken Korma. I'd double the sauce and swap out the chicken for the legumes.

Channa Korma Curry

• 3 tbsp oil
• 1 cup finely chopped onion
• 3 tbsp garlic
• 3 tbsp ginger
• 6 cardamom pods
• 4 cinnamon sticks
• 2 cups crushed tomatoes
• 2 cup yoghurt
• 1 tsp salt
• 3 cans chickpeas
• 2 tbsp lemon juice
• 1/2 cup raisins

1. Heat oil and fry the onions for 2-3 minutes.
2. Add the garlic and ginger and fry for another 2 minutes.
3. Add the cardamom, cinnamon, tomato sauce and yogurt and stir.
4. Add the chickpeas and bring to a boil.
5. Simmer on medium-low for 30 minutes, stirring occasionally.
6. Reduce to low, add lemon juice and raisins and let simmer for another 10 minutes.

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