Simple & Hearty Vegetarian Chana Masala

Our Go To Indian Curry

Indian cuisine is one of my family’s top favorites. It’s so rich in flavors and textures, and the combination of curries, naans and chutneys are mouth-watering. My husband and I took a cooking class in Goa over a decade ago where we learned to make a south Indian coconut/mustard seed based curry. It was delicious and we remade it a few times when we got back to Kuwait - where we were living at the time.

The beautiful thing about Indian food is that there are so many vegetarian and vegan options, as well as plenty of options for meat eaters.

I should probably branch out in cooking more curries but I always end up making this simple chana masala because it’s delicious, I always have every ingredient in my kitchen, and most of all - the kids love it.

This recipe calls for a special type of curry mix called Madras curry powder, which is a bit spicier than Garam Masala. However, if you don’t have Madras available nearby or don’t like too much bite in your curry, you can use Garam Masala instead.

Anoush!

INGREDIENTS:

• 2 Tbsp olive oil (or oil of choice), for sauteeing

• 1 medium white or yellow onion, finely diced

• 3 cloves of garlic, peeled and finely diced

• 1 tspn Madras curry powder (or sub Garam Masala)

• 1 tspn ground curry powder

• 1/2 tspn salt (add more to taste)

• 1 Tbsp fresh ginger, zested

• 1/2 cup fresh cilantro, chopped

• 1 (28-ounce) can tomato sauce, crushed tomatoes, or diced tomatoes

• 1 cup water (add more if you desire a soupier consistency)

• 2 (15-ounce) cans chickpeas, drained and rinse

• 1/2 lime, juiced (optional)

DIRECTIONS:

1. Start by sauteeing the diced onions in 2 Tbsp olive oil, or oil of choice until they are translucent. It’s best to keep the heat on medium so that they don’t overcook or burn.

2. Add your garlic and continue to sautee.

3. Now add the Madras curry powder, curry powder, ginger, and salt. The onions and garlic will look a little dry at this point and that is ok.

4. Add the tomato sauce (or whatever form of tomatoes you will be using) and water, mixing it in well.

5. Now add your chick peas and cover the pot while on medium heat. Allow the spices and sauce to bubble and blend together for about 10 minutes.

6. Finally, add your cilantro and lime (optional), giving it a good stir. You can turn the heat off now and leave the pot covered while the flavors of cilantro and lime mix in.

7. Serve over fresh Basmati rice and a side of plain yogurt!