High Protein Black Chana Curry

Packed with plant-based protein and bursting with vibrant spices, this High Protein Black Chana Curry is a wholesome and flavorful dish that’s perfect for weeknight dinners or meal prep. Made with nutrient-dense black chickpeas, this hearty curry is infused with aromatic cumin, ginger, garlic, and garam masala, creating a rich and warming flavor profile. The recipe features a slow-simmered tomato and onion base that enhances the depth of flavor, while a garnish of fresh cilantro adds a refreshing finishing touch. Ready in under an hour and served best with fluffy rice, warm roti, or naan, this vegan and gluten-free curry not only satisfies your taste buds but also fuels your body with essential nutrients. Whether you’re looking to add more plant-based meals to your diet or simply crave something comforting yet nutrient-rich, this black chana curry is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Black chana (black chickpeas)
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1 inch Ginger piece
• 1 Green chili
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 3 cups Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Rinse the black chana thoroughly under running water. Soak the black chana in enough water overnight or for at least 8 hours. Drain the soaked chana before cooking.

Step 2

Finely chop the onion, tomatoes, garlic, and ginger. Slit the green chili lengthwise.

Step 3

In a pressure cooker, heat olive oil over medium heat. Add cumin seeds and let them splutter.

Step 4

Add chopped onions and sauté until they turn translucent, about 4-5 minutes.

Step 5

Add the chopped garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook until they become soft and the oil starts separating from the masala, about 5 minutes.

Step 7

Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for another 2 minutes.

Step 8

Add the soaked and drained chana to the cooker. Mix well to coat the chana with the masala.

Step 9

Pour in 3 cups of water and mix everything together.

Step 10

Close the lid of the pressure cooker. Cook on high flame until the first whistle, then reduce to low flame and cook for 20 minutes. Turn off the heat and let the pressure release naturally.

Step 11

Once the pressure is released, open the cooker, and stir the curry. Adjust salt if needed.

Step 12

Sprinkle garam masala and mix well. Let the curry simmer on low heat for another 5 minutes to thicken slightly.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with rice, roti, or naan.

Nutrition Facts

Serving size	(1395.6g)

Amount per serving	% Daily Value*
Calories	750.0

Total Fat 35.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2463.5mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 23.5g	0%
Total Sugars 24.3g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 279.1mg	0%
Iron 11.7mg	0%
Potassium 1674.4mg	0%

*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: 41.3%

Protein: 12.4%

Carbs: 46.3%