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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?

is margarine so important that you all use it?

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This is very yummy! I love Masala dishes, and this recipe looks easy, though little plain. So I was adding extra veggies, as someone else suggested: cauliflower, frozen green peas, red bell pepper and garam masala spice. To make it more saucy, I might add little bit of coconut milk or greek yogurt.

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9 July 2012. This was lovely and is going into regular rotation. I made it with actual tomato paste and spring onions, added spinach and a wee bit of basil at the end. Cooked in a mixture of olive and coconut oil. Served over coco- and kaffir lime-flavoured basmati rice. Next time I will try with garam masala and perhaps throw in a pepper. Thank you!

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I made this last night and it was great! My family loved it! For the most part I followed the recipe. I did however make a few small adjustments. I needed more sauce as someone suggested earlier. So I TRIPPLED the curry, tomato paste and reserve juice to create more sauce. I think I even added a little more reserve juice while it simmered. But it turned out wonderfully! I also used Blue Mountain Jamaican curry powder instead of . It had more of a Caribbean vibe<----- no complaints! And I omitted the red pepper (didn’t have any on hand) It was great and I could not believe how close this comes to the real thing with minimal ingredients! I will be making this again for the fam! Trust!

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Unbelievable! I loved this. I added a little more curry paste and some nutritional yeast. When I need a kick I'll make this.

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this was delicious! I added frozen spinach, a can of diced tomatoes, and a 1/4 cup nutritional yeast. I had it over quinoa sooo good. I'm going to make this on a regular basis. Perfect for when your low on groceries! I also used ketchup instead of tomato paste and it still tasted great!! thanks for this recipe!

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Very good dish, but when I did the recipe it was not as saucy. I like it saucy and I love to say saucy. Now you try it, say saucy.

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Eating this right now. This is so amazingly yum! I doubled the recipe, replaced pil with coconut oil, added garam marsala, peas, cauliflower, ommited can water and replaced with broth. Served it over coconut jasmine rice. This will be a regular meal in my house!

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MMM substituted a lot of ingredients and still turned out good!

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HI, I'm just wondering what is meant by "curry" in the ingredients? Is it just curry powder or is it like garam masala or something different?

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