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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?

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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I had to use salsa..oh well tasted great ..cant keep tomatoes around, so popular around here. will make again, Just hope next time I  have a can of tomatoes . ;)b

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