- First make the spice paste by adding all the paste ingredients to a food processor, blender or pestle and mortar. then depending on the instrument being used grind, blend or pound until it becomes a chunky paste and keept it aside.
- To, make the chutney. Add desiccated coconut to a small bowl and cover with boiling water. Leave it for 15 minutes for the coconut to rehydrate and soften, then drain it and reserve about 125ml of the soaking water.
- Add the softened coconut, ginger and chilli to a food processor or spice grinder. then grind it until smooth, and then add some of the reserved coconut soaking water to loosen if needed. Add in about 1 1⁄2 teaspoons of salt and the lime juice.
- Pour the oil into a small frying pan and, once hot, add the mustard seeds. Fry it gently until the seeds start to pop, then add the cumin seeds and curry leaves. cook over high heat, in butter or oil for a few seconds. Add the tempered spices and oil to the chutney and mix it 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 4 minutes, until it is beginning to soften. Pour in 200ml of water, turn down the heat to medium–low and simmer for about 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.
- When served, top the Chana Masala with coconut chutney, toasted hazelnuts and coriander.
Duration Takes about 30 mins to prepare and 30 mins to cook.
Ingredients (Organic) For a serving of 2 people.
For the coconut chutney:
50g unsweetened desiccated coconut
A thumb-sized piece of ginger, peeled and finely grated
1⁄2 small green chilli, deseeded
Juice of 1⁄2 lime
2 teaspoons rapeseed or axseed oil
1⁄2 teaspoon black mustard seeds
1⁄2 teaspoon cumin seeds
6 curry leaves
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
1⁄4 teaspoon dried chilli flakes
40g fresh coriander, including the stalks, roughly chopped
1 teaspoon ground turmeric
Other Ingredients
300g cherry tomatoes, sliced
400g can of chickpeas, rinsed and drained
2–3 tablespoons coconut yoghurt
1⁄2 teaspoon coconut sugar, optional
Sea salt flakes
To serve:
Toasted hazelnuts
Fresh coriander leaves
