Nut-Free Black Chana Curry

Dive into the comforting flavors of this Nut-Free Black Chana Curry, a wholesome vegan dish perfect for weeknight dinners or meal prep. Made with protein-packed black chickpeas (kala chana) and simmered in a spiced tomato-based gravy, this curry boasts bold flavors without the use of nuts—making it an allergy-friendly choice. The fragrant combination of cumin, turmeric, coriander, and garam masala creates an aromatic base, while the tender chickpeas soak up all the delicious spices. Ready in under an hour, with minimal prep, this gluten-free recipe pairs beautifully with steamed rice or warm Indian bread like roti or naan. Garnished with fresh coriander, this curry is a must-try for those craving hearty and healthy Indian cuisine!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Black chickpeas (chana)
• 3 cups Water
• 1 large Onion, finely chopped
• 2 medium Tomatoes, pureed
• 1 tablespoon Ginger-garlic paste
• 2 small Green chilies, slit lengthwise
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Oil
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse and soak the black chickpeas in water overnight or for at least 8 hours. Drain and set aside.

Step 2

In a pressure cooker, add the soaked black chickpeas and 3 cups of water. Pressure cook for about 20 minutes or until the chickpeas are tender. Set aside.

Step 3

Heat oil in a large pan over medium heat. Add cumin seeds and allow them to crackle.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Stir in the ginger-garlic paste and green chilies. Sauté for an additional 2 minutes until the raw aroma fades.

Step 6

Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.

Step 7

Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 more minutes.

Step 8

Add the cooked chickpeas along with the cooking water to the pan. Stir well to combine.

Step 9

Let the curry simmer on low heat for 10-15 minutes. Stir occasionally, and adjust the consistency with additional water if needed.

Step 10

Sprinkle garam masala over the curry and mix well. Simmer for another 2 minutes.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve hot with steamed rice or your choice of Indian bread.

Nutrition Facts

Serving size	1257.4 grams (1257.4g)

Amount per serving	% Daily Value*
Calories	754

Total Fat 36.00g	46%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2489mg	108%
Total Carbohydrate 92.60g	34%
Dietary Fiber 24.20g	86%
Total Sugars 22.50g
Protein 24.10g	48%

Vitamin D 0IU	0%
Calcium 293mg	23%
Iron 15mg	82%
Potassium 1629mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 12.2%

Carbs: 46.8%