Chana Masala with oven roast potato wedges

40 minutes



We love this dish, packed with flavour with a touch of pungent heat. it's really Healthy comfort food and yes we used those 2 words together in the same sentence.

Chana Masala with oven roast potato wedges


Cut the potatoes into wedges and place in a freezer bag

with the rest ingredients.

Massage the spices and oil into the wedges.

Place on a baking tray lined with grease proof paper.

Cook in at 185C for approx 25 mins.

(if they are cooked but soggy turn the oven up to 200C for a further 5 minutes.)

While the wedges are cooking make your curry.

Add the oil to a medium/hot pan, add the onions and cook until softened.

Add the chilli, ginger, garlic, cumin powder and coriander powder and cook for a further 5 mins.

Add the chopped tomatoes (breakdown with a plastic potato masher if they are are too lumpy.)

Simmer for a few minutes.

Add the water chickpeas, garam masala, sugar and lemon juice.

Simmer gently for 10 minutes. Serve with your potato wedges.


This recipe depends on the quality and sweetness of your tomatoes and how salty your chick peas are. So balancing the flavours to your taste and make it your own. Start by adding salt a little at a time, if it’s a little sour add a touch more sugar. If you think it needs more complexity add a touch more garam masala.


For the Chana Masala

1Tbsp veg oil or coconut oil

I large onion chopped

3 cloves of garlic crushed

1 thumb of fresh ginger grated.

2 Red chillies deseeded and chopped

2 tins of chickpeas

1 tin of chopped tomatoes

1tsp cumin powder

1tsp coriander powder

1tsp garam masala

1 small bunch of coriander

1/2 cup of water

1/2 Tbsp lemon juice

1/2 Tbsp sugar

Salt and pepper

For the wedges

4 medium to large potatoes (Washed)

1Tbsp garlic powder

1Tbsp onion powder

1Tbsp paprika

1/2 tsp of ground sea salt.

1Tbsp olive oil