Chana Masala
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
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.
SO HOW'D IT GO?
I've made this often over the past year, often adding a few ingredients here and there (potato cubes, chopped tomatoes, zucchini, peas, chilli powder) and it's always a winner. I recommend garam masala in addition to the curry powder. I love it with coconut milk but it's definitely not necessary. This is such a simple, delicious dish and perfect for when you're broke and all you have in the kitchen is staples. My omnivore family often has a bit, too!
This was the first Indian dish that I have ever made and I loved it! Although I think the chickpeas should have been softer as they are in restaurants so next time I will cook it a bit longer, at the expense of killing more of the nutrients of course, and I will also try adding peas and also cook up either some rice or lentils. I used 2 cloves of garlic and next time I will use even more. I also used more lemon juice than the amount that was called for and I didn't use any crushed red pepper which probably would have enhanced the recipe. A definite win, thanks for sharing!
This was delicious. I doubled the onion (what can I say, I love onions!), added a bag of spinach and used 3/4 a cup of tinned tomato sauce. I served it over rice with baked kale chips.
Very tasty dish - makes good leftovers. It was a little runny on my first try so I used some flour to thicken it up. Will double the recipe next time!
in the process of making this... i hope i didnt mess up.
I usually have mixed emotions about Indian food but my partner loves it. I just reduced the curry down to a half of a tablespoon and love this! It has been added to our rotation of frequently cooked items! I highly recommend this to anyone on the fence.
And it is so easy to make!
I made this the first time with ketchup also and LOVED it. The second time I made it with tomato
paste and it was still good but not nearly as good as with the ketchup.
I just made this tonight, and I was SO impressed. This was so easy to make, and it was SOOO delicious! The only thing I changed was when I accidentally put in all of the liquid from the can. I was too excited to read before pouring. And... I just added a little bit of cornstarch to thicken it up and.... LOVED IT!
I used a few of the tips above -- did 1/2 T curry powder and 1/2 T garam masala; out in 2-3 T tomato paste; added a little bit more liquid (water and lemon juice); reduced the salt a little but put in a tiny splash of Braggs Amino Acids; and left out the onion to make the dish a little easier on the stomach. I also roasted cauliflower florets in the oven beforehand until that went sort of carmelly black and added them toward the end.
Sounds like a lot of changes, but they're all relatively minor adjustments other than for the cauliflower. I'll definitely be making this again! Thanks.
Excellent! Garam Masala addition was a great suggestion! Super fast and comes together easily! Great flavor! Very versatile recipe. Loved it!
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