Glow,  Recipes

Vegan Indian Chana Masala

This is a budget friendly option to ordering your favourite Indian takeaway dish. Not only are you able to make your favourite Indian Dish much more healthy, but you are also able to customize it to your liking based on the vegetables you use and the amount of spices you choose to use. I recommend serving this with basmati or jasmine rice and a side of nan. This is a fun and colourful recipe to make. Enjoy!

Serving Size: 4 servings

Type: Vegan, Indian

Ingredients:

Spices

  • ½ tsp Cumin
  • ½ tsp Garam Masala
  • ¼ tsp Cayenne Pepper
  • ½ tsp Turmeric
  • ½ tsp Curry Powder
  • ½ tsp Mango Curry Powder *
  • ¼ tsp Black Pepper
  • ½-1 tsp Sea Salt
  • ½ tsp Garlic Salt
  • 1 tsp Red Curry Paste
  • ½ cup Cilantro
  • Pinch of Cinnamon

Liquids

  • 2-3 cups Coconut Milk*
  • 2 Tbs Olive Oil
  • Dash of lemon juice

Vegetables

  • ½ medium sized onion
  • 2 cups mixed vegetable medley
  • 1-2 cups chopped broccoli
  • 2 Tbs minced/chopped garlic
  • 1 Tbs chopped Ginger
  • 3-4 Medium sized Tomatoes

Other:

  • 1 ½- 2 cups cooked chickpeas
  • ¼ cup cashews (optional)

Notes:

  • This recipe has a bit of a kick so add less curry paste or cayenne pepper to make the spice level milder if desired.
  • If you don’t have mango curry powder, substitute with regular curry powder.
  • When adding coconut milk add a cup to begin with. Do not be afraid of adding more coconut milk throughout if the sauce becomes too thick, be sure to add a little bit at a time every few minutes until the sauce is the consistency you desire.
  • When simmering, stir every couple of minutes. The longer you simmer the more the chickpeas and veggies will absorb the sauce. Please note that the longer you simmer, the less sauce you may have when serving.

Directions:

  1. In large saucepan heat oil. Once the oil easily slides across the pan, add onion, curry paste, ginger and garlic. Sauté on medium heat for a few minutes. Add spices. Sauté until onions are coated with spice mixture.

  2. Add chickpeas to saucepan and coat. Cover for 5-10 minutes, stirring occasionally.

  3. Add whole tomatoes to the center of the pan. Cover for 5 minutes. When tomatoes are soft enough, smash them and mix into spice and chickpea mixture.

  4. Add coconut milk and lemon juice and let simmer, covered and on low heat. Stir occasionally.

  5. Finally, add mixed vegetables and broccoli to mixture. Add cilantro. Coat vegetables in sauce and let simmer.*see notes

  6. Garnish with chopped cilantro and cashews.Serve with basmati or jasmine rice and a side of nan. Enjoy!