Online Booking

Book now!

Wednesday, 12 September 2018

The Simply Delectable Vegan Chana Masala

This recipe is inspired by my grandmothers original Chana Masala recipe, she usually uses black chickpeas (garbanzo beans, much higher in fibre , and lower on the Glycemic Index, these are an excellent source of potassium too!) to make this; I have veganised my version and also made it gluten-free and milder. I have used standard chickpeas in this recipe as Mia prefers them.

I hope you will all enjoy it as much as my family & I do :)

I love being organised and neat whilst cooking so I measure out, quantify, organise and combine my ingredients into small-medium bowls, this ensures that there is no panic whilst cooking causing delay and so that spices do not become over-cooked.

The brilliant thing about this recipe is that the base of the curry (bowl 1, bowl 2 and bowl 3) can also be used as a base for any other vegetable curry; so instead of adding chickpeas you could add kidney beans, green beans, aubergines & potato, potatoes, peas & carrots the list is endless!

This Chana Masala can be enjoyed over a bed of brown rice, on its own, or over a jacket potato.
Leftovers will keep well if covered in the fridge for up to four days and in the freezer for up to one month.



Approx 4 servings

You Will Need:

|  Bowl 1 |
Coconut Oil 3 TBSP
White Onions 2 Medium
Ground Cumin 1 TBSP
Himalayan Pink Salt ( To Taste )

|  Bowl 2  |
Garlic Paste 3 TBSP
Ginger Paste 2 TBSP
Fresh Coriander .5 CUP
Fresh Chillis (2) (Optional - not suitable for children, so I usually opt out of this one)

|  Bowl 3  |
Ground Coriander 1 TBSP
Chilli Powder 1 TSP
Turmeric Powder 1 TSP

Coconut Oil 1 TSP (optional if the pan gets dry after adding all the spices)

|  Bowl 4  |
Chopped Tomato 1 Tin
Chickpeas 2 Tins (drained)

|  Bowl 5  |
Garam Masala 1 TSP
Brown Sugar 2 TSP (optional)
Fresh Lemon .5 (juice)

Coriander (to garnish)


_______

Method

1. Heat a medium sized saucepan on the stove, and add Bowl 1. Fry this for about a minute.

2. Add Bowl 2, mix well and fry for a few minutes.

3. Add Bowl 3

IF THE MIXTURE SEEMS DRY AT THIS POINT ADD SOME MORE COCONUT OIL

4. Add Bowl 4, and then mix well.

5. Increase the heat to medium-high until it reaches a rolling simmer and the oil and masala begins to separate; then reduce the heat to low-medium and maintain a timer for 15-20 minutes, or until thick stew-like. Be sure to stir occasionally.

6. When the Chana Masala is thickened and bubbly, taste and adjust seasonings as needed. add more salt to increase saltiness, chilli powder for heat, a bit of brown sugar for sweetness to offset the heat of the chillis.

7. Remove from the heat and add lemon juice and garam masala; stir to mix and and garnish with some fresh coriander.

________

Enjoy XxX

________


SHARE:

No comments

Post a Comment

BLOGGER TEMPLATE CREATED BY pipdig