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Veggie Chana Masala
A heart warming Indian meal that will have you craving more.
Prep Time: 00:10
Cook Time: 00:35
2 1/2 - 4 cups cooked (or canned) chickpeas
2 - 3 medium sized tomatoes
2 cloves garlic
1/2 medium red onion, chopped
1/4 - 1/2 cup water (for slightly watery consistency)
1 cup spinach (fresh or frozen)
1/2 cup veggies of choice (like carrots, broccoli, peas or potato)
2 - 3 leaves fresh basil
1 1/2 - 2 tbsp olive or coconut oil
1/8 tsp turmeric powder
1 - 1 1/2 1 small red chili (or upto tbsp chili powder, adjust to personal taste)
1 up to tbsp paprika
1/2 tsp cumin powder (optional)
1/2 tsp garam masala (slightly more to adjust)
salt to taste
1 - 1 1/2 around cup brown (or wild) rice, to cook.
1Set your rice to cook.
2Also, set your veggies, especially frozen to lightly steam or boil (except spinach) so it’s easier to cook it with the peas.
3In the mean time, roughly chop your tomatoes, garlic and put them with your chopped onion in a blender with 1 tbsp water and blend. If you don't have a blender, mash tomatoes and finely chop garlic and onion and add it along with the next step.
4Heat your pan or wok with 1 1/2 tbsp olive or coconut oil and once heated, add chili.
5If using puree, add puree and stir. Add in your spices to the puree, stir and cover the pan or wok with a lid and let simmer at medium for 3 minutes.
6Then add your chickpeas and veggies, stir till they are mixed with the puree. Add spinach as well and salt, and cover with lid for about 7-10 minutes at low heat.
7Keep checking to see if you need a thicker curry or a slightly watery one- add some water if necessary.
8Once done, serve rice in a plate or bowl, add curry and tear basil leaves.
9Enjoy delicious comforting curry!
You can enjoy chana masala with bread, or naan on the side and some yogurt if you like!
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