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Name	CO2e / serving

Indian chickpea curry (Chana Masala)

CO2e (kg)	Product	Amount (kg)	Description	Country produced
0.098	Chili pepper	0.05	2-3 fresh green chilies, sliced with seeds ((I used serrano peppers // reduce amount if you prefer less heat))	Unknown
0.071	Coriander (ground)	0.015	1 Tbsp ground coriander	Unknown
0.922	Chickpeas (canned)	0.8	2 15-ounce cans chickpeas, slightly drained	Unknown
0.163	Vegetable oil	0.045	3 Tbsp grape seed oil ((or sub coconut oil))	Unknown
0.004	Herbs & Spices	0.005	1 tsp garam masala* ((see instructions for DIY blend))	Unknown
0.002	Salt	0.004	3/4 tsp sea salt ((divided // plus more to taste))	Unknown
0.089	Onions	0.2	1 medium white or yellow onion, finely diced	Unknown
0.041	Sugar	0.04	2-3 tsp coconut sugar	Unknown
0.024	Chili powder	0.005	1 tsp chili powder	Unknown
0.025	Herbs & Spices	0.029	1 28-ounce can pureed or finely diced tomatoes ((if unsalted, you’ll add more salt to the dish))	Unknown
0.03	Cilantro	0.1	1/2 cup fresh cilantro, chopped	Unknown
0.071	Cumin (ground)	0.015	1 Tbsp ground cumin	Unknown
0.034	Ginger	0.03	2 Tbsp fresh ginger, minced	Unknown
0.024	Turmeric	0.005	1 tsp ground turmeric	Unknown
0.073	Garlic	0.09	6 cloves garlic, minced ((6 cloves yield ~3 Tbsp))	Unknown
0.019	Lemons	0.03	2 Tbsp lemon juice ((plus more to taste))	Unknown