Slow cooker recipes

Chana masala

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.
CHANA MASALA
6
3H

Ingredients

Method

1.

Blend or process onion, garlic, ginger and paste until smooth.

2.

Heat ghee in large saucepan; cook onion mixture, stirring, 5 minutes. Add spices; cook, stirring, 2 minutes. Transfer to 4.5-litre (18-cup) slow cooker with chickpeas and the water. Cook, covered, on high, 2½ hours. Season to taste.

3.

Serve sprinkled with coriander. Serve with steamed rice, yoghurt and naan (flat) bread.

To freeze: complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through

Note

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