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Anonymous
Member since December 1969
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4.629215

Chana Masala

What you need: 

2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine

What you do: 

1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Source of recipe: I don't know how authentic this is, but I whipped it up last night. It tasted great to me.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

Made this again. Added diced new potatoes and carrots, a dash of cinnamon and cumin, and chopped cilantro toward the end; used coconut oil instead of veg oil; Used about 6 TBSP's of ketchup (because of the added veggies) ; 2 Tbsp of lemon juice; 1 & 1/2 Tbsp curry,  and about 1/2 cup water instead of bean liquid. This is such an awesome base to build on. Very filling and dang delicious. I also cooked it with a lid on so the potatoes would steam a bit.

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Made this for dinner a while back, and boy was it tasty. And easy! Definitely something I am putting in my regular recipe rotation.

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My first successful Indian dish!! Sooo tasty and SUPER easy! I made it in my cast iron pan and added potatoes. Because of the taters, I added more liquid, covered, and simmered for a few minutes in there, and I threw in almond milk at the end, skipping the butter/margerine, although I might do yogurt next time. Simple, easy, healthy, and filling. Definitely gonna be my go-to recipe. Thank you for this!

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I made a double recipe, adding two sliced, cored, and de-seeded jalapenos, a can of diced fire-roasted tomatoes instead of the paste, and a half-can of coconut milk. I forgot the garlic and left out the red pepper because the peppers and curry powder made it hot enough for me, but it's still really tasty.

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Fantastic recipe!  It was my first vegan recipe to try!  Simple and delicious!

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Fantastic recipe!  It was my first vegan recipe to try!  Simple and delicious!

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We made this last night and it is delicious!  We doubled all of the liquids and spices.  We added peas and corn, a glug or two of almond milk and some garam masala (shake shake shake). Wow, yummy!  The prep time is minimal, and it's a pretty cheap meal. It took longer for the rice to cook than the entire prep time for this recipe. This is one of my new favorite meals!  Really folks, try it.  You won't be sorry.

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Made this for dinner last night. I like others wanted it more saucy and since I end up feeding what feels like an army had to pretty much triple everything. I added peas that I had to give it more flavor and a ton more kick since we like things spicy. I also added coconut milk which turned out to be great.

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this was so good! i made a few modifications (added peas, broccoli, cauliflower, and diced new potatoes, used garlic powder because i did not have a garlic clove on hand, upped the amount of curry powder, and added almond milk to make it "saucier"). It was thicker than i would have liked so I just added almond milk and juice from the chick peas until it was the consistency i liked. my meat eating boyfriend also loved this and requested that i make it again sometime!

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I had this for dinner last night and lunch today. It was okay when it is first made, but I think it is better over night. I, like most people, made it with more sauce as well. I also added bean sprouts. This was also my first time eating chick peas and I'm quite pleased with this. I'll for sure make this again. Thank you for the great recipe!

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