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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)



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


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



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