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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?

this is great, looove the flavor! totally EASY too. omitted the margarine and used half garam marsala and half curry. YEAHH  8)  8)  haven't tried too much indian food, thanks for expanding my horizons!

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I loved this...I used "A taste of Thai" red curry paste (i didnt have any tomato paste), and added eggplant...it was sooo good. I dried out the eggplant in the oven first though. I placed it over some jasmine rice. It wasnt spicy enough for me...next time ill add more red pepper, garlic and onion.....Very good!

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Fantastic! Made it twice in one week. On permanent rotation in my staple meals. Thanks so much!  ;)b

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This was sooooo good, it's definitely going into our rotation.  We added the coconut milk too and it was delish.  We made it last night and I want to make it again tonight just to have more.  We didn't have any leftovers.  My 2 year old ate it too!

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This is so good!  ;)b  I've been making this for about two years now, with a few modifications, and it is always yummy! How i make it: add a small can of tomato paste, a can of coconut milk, some garam masala, and i leave out the lemon  because I almost never have it.  Typically I serve this over batsmati rice and put a little of the five-minute mango chutney from VCON on top! cauliflower is a nice addition too :)

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I've cooked this a few times in the past week or so. It's so simple and easy to make.
My family are carnivores and when I prepared some and put the rest in the fridge today I was surprised to come down and discover everyone in my house had sampled some! They loved it.
So now I'll have to make a huge batch for everyone!

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Very simple and super tasty recipe.  My family loved it!  Thanks for sharing.

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This was great. I have made indian recipes before that took for ever, over an hour. This one was fast, really easy, and all i had to buy was chick peas and tomato paste the rest of the ingredients were things on hand.
And most importantly: it tasted great.
I cooked a cup of rice and shared it with my boyfriend. It was the perfect amount but this recipe is not enough for three, or for two with large appitites.
:)>>>

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I'm not sure why I haven't reviewed this before...
This is one of my favorite curry recipes. I always make it when I'm feeling a bit under the weather, and it's a great pick-me-up.
I usually double or triple the recipe and then freeze leftovers to thaw out for when I'm in the mood for chana masala.
I usually add a touch more tumeric with the curry powder, and a little chili powder as well. I have made it with the coconut milk, and my friends have liked it, but I prefer it without.
This is soooo yummy.

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You know, I'm not huge on Indian food. But occasionally, if I get the Indian food hankerin', and I don't want to spend like, 15 dollars at my local Indian eatery, I make this stuff. And it rules.
;)b

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