Channa Masala – 31p-35p per serving

15Adapted from this recipe, I used half portions and omited the things I didn’t have in my store cupboard. Other than the fresh onion and the garlic, everything in this was dried/canned and so it’s the ideal thing to make if you’re short on time, or the cupboard is bare.

As usual, prices are for Tesco via MySupermarket. For this super-tasty curry for three, you need:

1 tablespoon vegetable oil – 2p (or free if you’ve had something preserved in oil, and use the oil from that)
1 medium onion – 16p
1 clove garlic – 4p
1 teaspoon ground coriander – 3p
1 teaspoon cumin – 1p (available in the Value range)
1/4teaspoon cayenne pepper – 1p
1 teaspoon ground turmeric – 1p
1 can Value chopped tomatoes – 34p
1/2 cup water 
1 can of chick peas – 39p for a single can, or 25p using the 4 for £1 offer on ‘East End Chick Peas’, found in the world food aisle
1 teaspoon paprika – 3p
1 teaspoon garam masala – 3p

2 tbsp natural yogurt – optional

Total: £1.07 using the 39p can of chick peas, making this 36p per serving
OR 93p using the 25p can of chick peas, making the total per head 31p.

  1. Heat oil in a large skillet.
  2. Soften the onion and garlic.
  3. Add your spices.
  4. Stir for a few seconds.
  5. Add the chickpeas and tomatoes.
  6. Add a cup of water and stir.
  7. Cook covered for 1around half an hour.
  8. Stir and cook uncovered for 30 seconds.

14  16

Serve with homemade naan bread for an incredible curry, costing only 40p per head!

What’s your favourite chickpea recipe?

— Farn ❤




4 thoughts on “Channa Masala – 31p-35p per serving

  1. Made this today and it was YUMMY! We added some peppers and mushrooms as well as the onion. For the spices we used 2 tablespoons of Tikka curry spice mix from Lidl (too lazy to measure out all the individual spices), and we cooked it in the oven (covered) for 45 minutes once we had fried off the veg. Tasted great – a slight kick, but really light and moreish. Went great with the homemade naans which we loved too and were dead easy to do. Thanks for the recipe.


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