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?
Really yummy! All i could find for a base for dinner was chickpeas and decided to try something different. I used coconut milk like many people said, and didnt see the thing about saving chick pea water so i just left that out. I added garam marsala and a dash of soy sauce. ;)b
yum i also added coconut milk and gram masala. yum! both i and my boyfriend loved it. recommend it for sure. ;)b
Totally tasty. I modified it from the start by adding peas, spinach, and lite coconut milk. Next time I'll make it pure since it looked good without the other additions. The coconut milk makes the dish a lot sweeter.
I could swear I had reviewed this recipe but apparently I was so busy snarfing it I forgot. It is gooooood. Yes, tomato paste. Yes, a few more spices. YES. Delicious!
This was sooo good.
i love indian food and this tasted exactly like it. you couldnt even taste the ketchup. so it worked out fine. ive made this like 3 times already and its so quit and easy and definately hits the spot!
mm sooooo good! :-D
I made this the other night & I loved it. Its definitely a keeper.
I made this tonight with light coconut milk as was suggested. So yummy and divine!
Ok...I just finished...it tasted even better than it smelled! YAY! I added a little more salt while it was cooking...then a little cilantro on top for eating...it was fantastic! I'll make this again!
;)b Holy schmoley! This is simmering on the stove right now and it smells wonderful! I've decided to review now 1) because I'm an admitted slacker when it comes to reviewing all the yummy stuff I make off this site and 2) I made some changes and I wanted to post before I forgot 'em ;D
So! This is what I did:
2 Tbs curry powder
1/2 tsp salt
5 grinds fresh blk pepper
1/4 tsp red pepper flakes
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cumin
1/4 tsp coriander
1 kinda big pinch of saffron
I cooked the spices briefly in 2 TBS of olive oil
Then I stirred in:
1 pretty big onion cut in half moons
2 tsp minced ginger
3 cloves minced garlic
3 smallish red potatoes cut in med chunks
I cooked for about 3 min, stirring occasionally
then I:
juiced a lemon in and stirred to kinda de-glaze the pan
added 4 TBS of tomato paste
1 can of light coconut milk
1 can of chick peas, drained
That's brought me to the now-simmering-on-the-stove-as-I-type point...
When the potatoes are fairly soft, I am going to take the cover off and let it reduce a bit, then I'm going to stir in the remainder of a bag of frozen peas and the TBS of Earth Balance...then I'm going to serve the whole thing over some brown basmati...my mouth is watering! I will post a picture and let ya know how it tasted after supper 8-)
I agree! THis was so easy to make, yet the taste was out of this world. :) Thanks so much!!!
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