Olive Mango Chana Masala

Let's Talk Olive & Mango Chana Masala!

Fancy a curry that's a bit different ? I had this mad idea the other day. What about a Creamy Chana Masala Recipe with olives and mango? Trust me, it works! This is the kind of dish that will blow your mind.

Why This Chana Masala Rocks!

This dish isn't your everyday curry. Think Indian Chickpea Curry Recipe meets the Mediterranean sunshine. The Creamy Chana Masala Recipe | Olive & Mango brings that sweet and briny magic together.

It is easy, ready in under an hour, and serves 4-6.

What Makes It Special?

The combo of olives and mango adds a playful twist. The creamy coconut milk makes it super comforting. It's also naturally Vegan Chana Masala Recipe , so everyone can enjoy it.

I think it's perfect for a casual get-together.

Brief Overview

Chan Masala , in its classic form, hails from the Indian subcontinent. Think comforting home cooking. But this version is a cheeky fusion.

This Olive & Mango Chana Masala recipe is quick and easy. The total time comes in at under an hour.

Main Benefits

Chickpea Chana Masala Recipe is packed with fiber and plant based protein. That means it is good for your gut and keeps you full.

Mango adds vitamins, while coconut milk is rich. This twist on a curry is so worth it.

Now, let's dive into the ingredients. Honestly, it's all stuff you can grab at your local supermarket. And don't worry about being perfect. Cooking should be fun, right?

Ingredients & Equipment: Let's Get This Show on the Road!

Right, are you ready to make my Creamy Olive & Mango Chana Masala Recipe ? I know I am! First, we need to gather all our bits and bobs.

Don't worry, it's mostly stuff you probably already have. And if not, a quick trip to the shops and you're golden.

Main Ingredients for the Creamy Chana Masala Recipe

Alright, here’s the lowdown on what you’ll need. No need to panic, it's all pretty straightforward.

• Olive oil: 1 tablespoon . This is essential, right?
• Onion: 1 medium (that’s about 1 cup chopped). You know, the ones that make you cry a bit.
• Garlic: 2 cloves , minced. Roughly 2 teaspoons , I reckon.
• Ginger: 1 inch , grated about 1 tablespoon . Fresh is best here, yeah?
• Spices: 1 teaspoon each of ground cumin and coriander. ½ teaspoon each of turmeric and garam masala. A pinch of cayenne ( ¼ teaspoon ) if you're feeling brave.
• Diced Tomatoes: 1 can ( 14.5 oz / 411g ). Don't drain it, we want that juice.
• Chickpeas: 1 can ( 15 oz / 425g ), drained and rinsed. Always rinse your chickpeas.
• Kalamata Olives: ½ cup , halved. Adds a nice salty kick.
• Mango: 1 ripe one, diced. Roughly 1 cup .
• Coconut Milk: 1 can ( 13.5 oz / 400ml ), full fat.
• Lemon Juice: 1 tablespoon .
• Salt and pepper. To taste, obviously.
• Fresh cilantro. For garnish, because we’re fancy like that.

For the chickpeas, you want them to be nice and firm, not mushy. No one likes mushy chickpeas, right? And for the mango, honestly, the riper the better.

It adds the sweetest flavour to our Creamy Chana Masala Recipe |

Seasoning Notes for Your Chickpea Chana Masala Recipe

Okay, so spices are where the magic happens in this Indian Chickpea Curry Recipe . Cumin, coriander, turmeric, and garam masala are the essential dream team.

They create that warm, earthy flavour we all love.

If you don’t have garam masala, a little mix of cinnamon, cloves, and cardamom will do in a pinch. And that cayenne pepper? Totally optional.

I like a little kick, but you do you!

Equipment Needed: Keep it Simple

You don't need any fancy equipment to make this Chan Masala . It’s all about keeping it easy and accessible, my friend!

• A large pot or Dutch oven. Something big enough to hold all that goodness.
• A cutting board and chef’s knife. You know, for chopping.
• A grater. For the ginger. Unless you’re a whiz with a knife.
• Measuring cups and spoons. Because we’re not totally winging it.

If you don't have a Dutch oven, any large pot will work just fine! Seriously, don't stress. Now, let's get cooking our Creamy Olive & Mango Chana Masala Recipe !

Cooking Method: The Secret to Creamy Chana Masala Recipe | With A Twist

Honestly, I've made Creamy Chana Masala Recipe | a million times. But this Olive and Mango twist? Game changer. It's like taking your taste buds on a holiday, a bit of the Mediterranean sun on the indian spices.

I'm talking Olive Chana Masala , folks!

Prep Like a Pro: Mise en Place is Key

First things first: mise en place , which basically means 'everything in its place'. Chop your 1 medium onion and mince those 2 cloves of garlic .

Grate 1 inch of ginger . Dice 1 ripe mango and halve those ½ cup Kalamata olives . Trust me, having all this ready saves so much stress.

And, you know, avoid cutting yourself. Safety first!

step-by-step: From Humble Chickpea to Chickpea Makhani

This is where the magic happens!

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the onion until softened.
2. Add garlic and ginger. Cook for a minute until fragrant. Mmm, that smell!
3. Stir in 1 teaspoon cumin , 1 teaspoon coriander , ½ teaspoon turmeric , ½ teaspoon garam masala , and a pinch of ¼ teaspoon cayenne pepper (if you're feeling brave!). Cook for another minute. Blooming the spices is key for that authentic flavour.
4. Stir in 1 can (14.5 oz) diced tomatoes , 1 can (15 oz) chickpeas , olives, and mango. Bring to a simmer.
5. Reduce heat, cover, and simmer for 20 minutes , stirring occasionally. The sauce should thicken slightly.
6. Stir in 1 can (13.5 oz) coconut milk and 1 tablespoon lemon juice . Season with salt and pepper. Simmer for another 5 minutes .
7. Garnish with fresh cilantro and serve hot.

Pro Tips: Level Up Your Chan Masala

Want to take your Creamy Chana Masala Recipe | up a notch? Always bloom your spices in oil to release their full flavour.

It makes all the difference! One of the most common mistakes is not using ripe mango. A ripe, juicy mango adds the perfect sweetness.

You could also try to Vegan Chana Masala Recipe using this method! Coconut Milk Chana Masala helps with the Chickpea Chana Masala Recipe for extra taste and texture.

Recipe Notes: Your Creamy Chana Masala Recipe | Survival Guide

Alright, so you're about to embark on your Creamy Chana Masala Recipe | adventure. Ace! Honestly, a bit of guidance can make all the difference.

Let's dive into some super useful notes to make sure your Chickpea Chana Masala Recipe turns out smashing every single time.

Plating Like a Pro: Serving Suggestions

Presentation is key, innit? For this Creamy Chana Masala Recipe |, I like to pile it high in a bowl, nestling it alongside fluffy basmati rice.

A sprinkle of fresh cilantro adds a pop of colour, and a dollop of cooling yogurt or raita (cucumber and mint yogurt sauce) is a lovely touch.

Think of it like giving your Indian Chickpea Curry Recipe a bit of a spa treatment! A side of warm naan is never a bad shout either, perfect for soaking up that gorgeous sauce.

You know?

Storing Secrets: Storage Tips

Right, leftovers. If you actually have any, that is! Store your Chickpea Chana Masala Recipe in an airtight container in the fridge for up to 3 days.

Honestly, it often tastes even better the next day. To reheat, just microwave it until piping hot, or gently warm it on the stovetop.

Freezing? Absolutely! It can be frozen for up to 2 months. Just let it thaw completely before reheating. Easy peasy.

Mix It Up: Variations

Fancy a change? No probs! For a Vegan Chana Masala Recipe |, you’re already sorted, as this recipe is naturally vegan.

If you are not a fan of Olive Chana Masala you can simply omit them or replace with roasted red peppers.

Want a milder flavour? Reduce the cayenne pepper or leave it out altogether. You could even swap out the regular mango for a Mango Chana Masala for different texture.

It is amazing!

Nutrition Nuggets: Nutrition Basics

Okay, let's talk numbers. This Chan Masala is packed with plant based protein and fibre from the chickpeas. The coconut milk adds healthy fats.

Plus, mangoes give you a vitamin C boost. It's a balanced and wholesome meal, perfect for a comforting dinner. Think of it as a delicious way to get your veggies in! Please note that the nutritional information provided is an estimate and may vary based on specific ingredients and portion sizes.

So, there you have it! Your guide to nailing this Creamy Chana Masala Recipe . Don't be afraid to experiment. Honestly, cooking should be fun.

Get in the kitchen, put on some tunes, and create your own masterpiece!.

Frequently Asked Questions

Can I make this Creamy Chana Masala Recipe | ahead of time? Does it freeze well?

Absolutely! In fact, like a good stew on a cold British evening, this Chana Masala tastes even better the next day as the flavours have a chance to meld together. Store it in an airtight container in the fridge for up to 3 days. For longer storage, it freezes beautifully for up to 2 months.

Just thaw it completely before reheating on the stovetop or in the microwave.

I don't have coconut milk, what can I substitute in this Creamy Chana Masala Recipe | ?

No worries, we've all been there when the cupboard is bare! You can substitute the coconut milk with plain Greek yogurt, using a 1:1 ratio. This will still give you a lovely creaminess, but with a slightly tangier flavour. If you don't have Greek yogurt, heavy cream will also work, but remember it won't be vegan then!

My Chana Masala isn't thick enough. How can I thicken the sauce?

A common kitchen conundrum! If your Creamy Chana Masala is a bit too runny for your liking, try simmering it uncovered for a little longer to allow some of the liquid to evaporate. Alternatively, you can mash a small portion of the chickpeas and stir them back into the sauce this will naturally thicken it up.

A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also do the trick; just stir it in towards the end of cooking and simmer until thickened.

I'm not a fan of olives. Can I still make this Creamy Chana Masala Recipe |?

Of course! The olives are a unique addition, but they're not essential. If you're not keen, simply leave them out. You could try adding something else that's salty and a little tangy, like roasted red peppers, to maintain a similar flavour profile.

A squeeze of extra lemon juice at the end can also help brighten the dish.

Is this Creamy Chana Masala Recipe | spicy? How can I adjust the heat?

As written, this recipe has a mild kick from the cayenne pepper, but it's not overly spicy. If you like things hotter than a vindaloo, feel free to add more cayenne pepper or a chopped green chili to the pot during the initial sautéing of the aromatics.

For a milder version, simply omit the cayenne pepper altogether. You can always add a dollop of yogurt on top to cool things down too!

What's the best way to serve this Creamy Chana Masala Recipe | ?

This Creamy Chana Masala is incredibly versatile! Serve it with fluffy basmati rice or warm naan bread for a classic Indian meal. A dollop of cool yogurt or raita (cucumber and mint yogurt) is a refreshing counterpoint to the spices. It also pairs well with a simple green salad for a balanced and satisfying meal.

Think of it as a vegetarian curry night, sorted!