Chana masala with coconut chutney

  • Prep: 30m
  • Cook: 30m
  • Serves: 2

The magical little chickpea is not only a brilliant source of plant-based protein, vitamins, minerals and fibre, it’s also an incredibly versatile – and cost-effective – ingredient. It’s not surprising that pulses and beans make up the bulk of many traditional cuisines. But here’s a classic – chana masala, an easy and delicious meal that can be made in minutes.


  1. Firstly, make the spice paste by adding all the paste ingredients to a food processor, blender or pestle and mortar. Blitz (or pound) to a chunky paste. Set aside.
  2. Next, make the chutney. Add the desiccated coconut to a small bowl and cover with boiling water. Leave for 10–15 minutes for the coconut to rehydrate and soften. Drain and reserve about 125ml of the soaking water.
  3. Add the softened coconut, ginger and chilli to a food processor or spice grinder. Blitz until smooth, and then add some of the reserved coconut soaking water to loosen if needed. Add in 1 1⁄2 teaspoons of salt and the lime juice.
  4. Pour the oil into a small frying pan and, once hot, add the mustard seeds. Fry gently until the seeds start to pop, then add the cumin seeds and curry leaves. Sauté for a few seconds. Add the tempered spices and oil to the chutney and mix well.
  5. Heat a large frying pan over a medium heat and add the spice paste. Fry for 5 minutes, add the tomatoes and cook for 3–4 minutes, until beginning to soften. Pour in 200ml of water, turn down the heat to medium–low and simmer for 30 minutes.
  6. Finally, add the chickpeas to the pan, stir to combine, then stir in the yoghurt and, if using, the coconut sugar. Taste and adjust the seasoning.
  7. Serve the chana masala topped with coconut chutney, toasted hazelnuts and coriander.
  8. Recipe taken from REBEL RECIPES by Niki Webster and is out on 26 December (Bloomsbury Publishing, £26).


All to be sourced organic where possible

  • 300g cherry tomatoes, sliced
  • 400g can of chickpeas, rinsed and drained
  • 2–3 tablespoons coconut yoghurt
  • 1⁄2 teaspoon coconut sugar, optional
  • Sea salt flakes
  • For the spice paste:
  • 2 tablespoons rapeseed oil
  • 1 large onion, roughly chopped
  • 2 teaspoons cumin seeds
  • 6 garlic cloves, peeled
  • A thumb-sized piece of ginger, peeled and roughly chopped
  • 2 teaspoons ground coriander
  • 1⁄4 teaspoon dried chilli flakes
  • 40g fresh coriander, including the stalks, roughly chopped
  • 1 teaspoon ground turmeric
  • For the coconut chutney:
  • 50g unsweetened desiccated coconut
  • A thumb-sized piece of ginger, peeled and finely grated
  • 1⁄2 small green chilli, deseeded
  • Juice of 1⁄2 lime
  • 2 teaspoons rapeseed or axseed oil
  • 1⁄2 teaspoon black mustard seeds
  • 1⁄2 teaspoon cumin seeds
  • 6 curry leaves
  • To serve:
  • Toasted hazelnuts
  • Fresh coriander leaves
Niki, Rebel Recipes

Niki, Rebel Recipes

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