Paleo Black Chana Curry

Dive into the rich, aromatic flavors of Paleo Black Chana Curry, a wholesome and satisfying dish that perfectly aligns with a clean-eating lifestyle. Made with protein-packed black chana (or black chickpeas) and simmered in a creamy, dairy-free coconut milk base, this curry is brimming with warm, earthy spices like turmeric, cumin, and garam masala. The use of coconut oil enhances its depth while keeping it Paleo-friendly, making it the ideal choice for those avoiding legumes in their traditional forms. Whether paired with cauliflower rice or enjoyed on its own, this hearty curry is a crowd-pleaser that’s both nutritious and incredibly flavorful. Ready in under an hour, it’s the perfect recipe for weeknight dinners or meal prep alike!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup dried black chana
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 large, finely chopped onion
• 1 tablespoon ginger-garlic paste
• 2 medium, pureed tomatoes
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 1 cup coconut milk
• 1 teaspoon or to taste salt
• 0.25 cup, chopped cilantro

Directions

Step 1

Rinse and soak the dried black chana in water overnight or for at least 8 hours. After soaking, drain and rinse the chana again.

Step 2

In a pressure cooker, add the soaked chana and enough water to cover them. Pressure cook for about 15-20 minutes until they are tender. Alternatively, you can cook the chana on the stovetop, but it will take longer.

Step 3

Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the chopped onion and sauté until it turns golden brown.

Step 5

Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.

Step 6

Stir in the pureed tomatoes and cook until the mixture thickens and the oil begins to separate from the masala.

Step 7

Add turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes to blend the spices.

Step 8

Add the cooked black chana and mix to incorporate them with the masala.

Step 9

Pour in the coconut milk, stir well, and let the curry simmer for another 10 minutes on low heat until it thickens slightly.

Step 10

Finish with garam masala and a final taste test for seasoning. Adjust salt if needed.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with a side of cauliflower rice or a fresh side salad to maintain its Paleo integrity.

Nutrition Facts

Serving size	(948.9g)

Amount per serving	% Daily Value*
Calories	1259.6

Total Fat 43.2g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2486.1mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 42.3g	0%
Total Sugars 55.3g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 369.8mg	0%
Iron 15.2mg	0%
Potassium 3096.3mg	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: 29.9%

Protein: 13.8%

Carbs: 56.4%