Whole30 Black Chana Curry

Dive into the vibrant flavors of this Whole30 Black Chana Curry, a wholesome plant-based dish that's both hearty and nourishing. Made with protein-packed dried black chana (black chickpeas), creamy coconut milk, and a medley of warming spices like turmeric, garam masala, and cumin, this recipe is a perfect balance of flavor and nutrition. Simmered to tender perfection, the chana absorbs the rich, aromatic base of tomatoes, onions, garlic, and ginger, creating a luscious, dairy-free curry that pairs beautifully with fluffy cauliflower rice or your favorite Whole30-approved side. Easy to prepare and free from grains, dairy, and legumes, this dish is ideal for those following a Whole30 lifestyle or anyone looking to incorporate more plant-based goodness into their meals. Garnished with fresh cilantro and a zesty squeeze of lemon juice, this curry will quickly become a go-to for vibrant, health-focused eating!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried black chana
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 1 inch piece ginger, minced
• 3 garlic cloves, minced
• 1 green chili, slit
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 0.5 teaspoon garam masala
• 1 cup canned coconut milk
• 2 medium tomato, chopped
• 2 cups water
• 1 tablespoon lemon juice
• 0.25 cup cilantro, chopped
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse 1 cup of dried black chana and soak in water overnight or for at least 8 hours.

Step 2

Drain the soaked chana and set aside.

Step 3

In a large pot, heat 2 tablespoons of coconut oil over medium heat.

Step 4

Add 1 teaspoon of cumin seeds and sauté until they start to crackle.

Step 5

Add 1 finely chopped onion and sauté until translucent.

Step 6

Stir in 3 minced garlic cloves, 1 inch minced ginger, and 1 slit green chili. Sauté for 2-3 minutes until aromatic.

Step 7

Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, and stir well to combine.

Step 8

Add 2 medium chopped tomatoes and cook until they become soft and mushy.

Step 9

Stir in the drained chana and mix well with the tomato mixture.

Step 10

Pour in 2 cups of water and bring to a boil.

Step 11

Reduce the heat to a simmer, cover the pot, and cook for about 25-30 minutes or until the chana are tender.

Step 12

Add 1 cup of coconut milk and 0.5 teaspoon garam masala, stir to combine, and let it simmer for an additional 5-10 minutes.

Step 13

Season with 1 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 14

Remove from heat and add 1 tablespoon of lemon juice.

Step 15

Garnish with 0.25 cup of chopped cilantro before serving.

Step 16

Serve hot with a side of cauli rice or any other Whole30-compliant side.

Nutrition Facts

Serving size	(1455.2g)

Amount per serving	% Daily Value*
Calories	1698.1

Total Fat 100.3g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2507.1mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 44.6g	0%
Total Sugars 43.9g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 430.6mg	0%
Iron 23.5mg	0%
Potassium 3592.8mg	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: 50.4%

Protein: 11.2%

Carbs: 38.4%