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 made this the "proper" way for lunch, with garbanzos and ketchup and no soymilk, and it was great this way too. The only changes I made were to add an extra Tbsp of ketchup because I love the tomato taste, and I added no extra margarine. This recipe rules and I love how quick and easy it is, and cheap if you use the garbanzos and ketchup (I don't always have tomato paste in the house, but usually have everything else). This is good for lunch too, filling but not overly so. Thanks again!
Yummy!
I've never had indian food before, So I don't have anything to compare it to, but it was amazing!
My whole family liked it.
I put plain soymilk in it to thin it out because I didn't have any coconut milk on hand.
This is a mainstay in my apartment. I make it once a week and I have made it for many of my friends to rave reviews. Easy recipe that definitely delivers.
This was awesome, I used some of the reviewers tips. Used one tablespoon of garam masala, two heaping teaspoons of tomato paste and 1/2 cup coconut milk. MAKE THIS!
I have reviewed this recipe before, and I have made it several times since. I have made a few adjustments to decrease the amount of fat. Since it only simmers for 5 minutes, rice or soy milk work as a great substitute for coconut milk. Also, I add extra liquid from the garbanzo beans, and sometimes extra milk. I also add at least a tablespoon more of tomato paste. I frequently omit the margarine completely, and it tastes great both with the margarine and without.
It is good the way it stands, but it gets really dry when you cook it if you don't add extra liquid. With the adjustments, this is one of my favorite meals-- we cook it whenever we are short on time because it is so quick and easy.
We made this the other day for a dinner party-- everyone loved it! We doubled the recipe and it worked out great.
Good luck!
I've made this recipe several times and I've found that a spoonful of vegan mayo makes it very creamy. I also used ketchup instead of tomato paste, I've been calling it "condiment curry". It's a favorite at my house.
This was delicious! ;D
I also used coconut milk.
This recipe is definitely a keeper!
Thank you for posting!
Oh, I forgot to say that if you use the chik'n strips, DON'T add the black and red pepper (unless you like majorly spicy dishes) - the strips have pepper on them already and will come off in the sauce, adding sufficient spice. I made that mistake once with "Chicken" and Dumplings and it definitely cleared up my nose that day.
I turned this recipe into a "chicken" masala using Morningstar Farms chik'n strips and it was wonderful. One bag of strips works with this recipe if you increase the tomato paste like I did (although it seems like many are doing that anyway), but you may wanna increase the oil. I cooked the strips with the onions to get them going and little chicken pieces starting sticking to the bottom as the strips sucked up the oil, and then the spices stuck too. Still came out excellent but I had a small layer of burned leavings on the bottom of the pan, making for difficult clean-up. Just FYI. Next time I will probably add the strips later as directed, or else use more oil.
Other changes I made were pretty basic and based on those of others - I added more tomato paste (used the whole can, about 4.5 TB), and replaced the chickpea liquid with 3/4 cup of soymilk. I also used 1 tsp of garlic powder as opposed to minced garlic, and replaced the lemon juice with lime juice out of personal preference. Served it with whole-wheat couscous and peas on the side. A very satisfying and tasty meal! My dad also gave this a big thumbs up and asked me to make it for my grandma when she visits (she's tough to please with veggie food because she's always suspicious, so she'll be the ultimate test!).
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