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?
GREAT recipe! Everyone has loved it both times I've made it. I usually serve over Brown Basmati rice or Jasmine. It's a rather quick recipe too! No substitutions here.
Also next time I think I will add fresh minced ginger. That's probably what's really missing from this dish.
I followed some reviewers suggestions, plus a few small changes of my own for this recipe--eliminated lemon juice and reserved water from chickpeas (cuz I soaked my own, they taste sooo much better).
First I sauteed 1 1/2 cups chopped onion in peanut oil for a more ethnic flavor, added about a tbsp minced garlic, tbsp curry powder, tbsp garam marsala, tsp salt, few dashes each of black pepper and crushed red pepper. I used about 1/3 cup water to de-glaze the pan (next time I will try 1/4 cup water and tbsp of cooking sherry). Then I added about 1 cup coconut milk, and a 4 oz. can tomato paste and mixed well. Added about 2 cups chickpeas, and a 10 oz. pkg. chopped spinach cooked as directed because it needed something else. Then I mixed it until combined.
It was fabulous! Very easy to make when you're craving Indian food but don't have time to do a full blown meal. Serve it up with basmati or jasmine rice and you have a complete meal.
If you want to make it a little bit lighter, then pick up some lite coconut milk instead. It's pretty easy to find.
I loved this! I'd never made anything Indian, so this was a bit outside of my comfort zone, which made it exciting :) I know that sounds silly, but it was. Anyway, it was unbelievably easy and yummy. I used coconut milk like other reviewers mentioned and it was wonderful! I'll definitely make this again. And maybe I'll try to be healthy and leave out the coconut milk. I think next time I'll add spinach for a little nutritional boost.
Good stuff! Very easy and simple to make. Super cheap too! I used tomato sauce instead of paste (or ketchup!) and it was great. Luckily i doubled the recipe to eat tomorrow too.
This was very easy to cook although it turned out a bit drier than I'd like. I think in the future I would double the "sauce" ingredients. Also, I added a lot more curry powder as it was cooking as it was a little bland. However, this was particularly tasty as left-overs, the flavors really developed overnight in the fridge. Would definitely make this again with some modifications!
I made this last night for dinner and it was great! It was definitely a fast, easy meal that tasted wonderful!
However, I also had no tomato paste so I used Ketchup!
This was so easy to make, and absolutely delicious. I made it exactly as described (except I served it with quinoa) and I will definitely make this again! My kitchen smelled fantastic for the rest of the day. Thank you!
I've been making this for years and it's so excellent and EASY.
I add a clove of crushed garlic to it. YUMMY!
This is the closest thing I've ever had to vegan comfort food!
Sooo good! :D
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