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Chana Masala

with Spiced Naan & Cucumber Salad

Cooking time

40 minutes




962 /serving

Chana Masala is an Indian and Pakistani one-pot wonder that typically includes chickpeas and tomatoes stewed in a glorious array of seasonings and spices. Our version begins where every good stew starts: sautéing aromatics the likes of onions, ginger and garlic for the perfect foundation of flavour. To that we’re adding chickpeas, fresh and canned tomatoes, turmeric and garam masala - a warming blend of robust herbs and spices typical of the region. While all of that happily simmers away, we’re toasting pillowy naan breads and topping them with a sprinkle of fresh herbs and tossing crisp cucumber with fresh mint. A true Indian feast that everyone can get behind!

We will send you:

  • 2 Garlic cloves
  • 20g Ginger
  • 4 Cucumbers
  • 1 Onion (or shallot)
  • 1 Bunch of kale
  • 1 Bunch of mint
  • 30ml Red wine vinegar
  • 1080ml Chickpeas (canned)
  • 398ml Diced tomatoes (canned)
  • 4 Naans
  • 8g Curry masala
  • You will need:

    Large pot
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    17 g
    Saturated Fat
    2 g
    1429 mg
    Total Carbs
    160 g
    11 g
    40 g
    24 g
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    Mise en place
    Preheat the oven to 350°F. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Remove and discard the kale stems; thinly slice the leaves. Peel and mince the ginger, garlic and onion: combine in a bowl. Drain and rinse the chickpeas. Pick the mint leaves off the stems; roughy chop the leaves.
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    Start the chana masala
    In a large pot, heat a drizzle of olive oil on medium. Add the onion, ginger and garlic. Cook, stirring frequently, 3 to 4 minutes, until the onion is translucent. Add the chickpeas, diced tomatoes, ½ the spice blend and ½ cup of water; bring to a boil. Reduce the heat and let simmer, stirring frequently, 15 to 20 minutes, or until the sauce has thickened.
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    Prepare & toast the naan
    While the chana masala cooks, in a bowl, combine the remaining spice blend with 2 tbsp of olive oil; season with S&P. Brush each piece of naan with the spiced oil and place on a lined sheet pan. Toast the naan in the oven, 5 to 7 minutes, until warmed through. Remove from the oven and top with ½ the mint. Slice each piece of naan into quarters.
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    Make the salad
    While the chana masala continues to cook, in a bowl, combine the cucumber, vinegar, remaining mint and 2 tbsp of olive oil; season with S&P to taste. Toss to thoroughly combine.
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    Finish & serve
    To the pot of masala, add the kale; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until wilted. (If the masala is too thick, add a little water until the desired consistency is reached.) Divide the chana masala between your bowls. Serve with the cucumber salad and naan bread on the side. Bon appétit!