Chana Masala
This hearty, saucy chickpea and curried tomato dish is full of fragrant Indian spices. This is one of the easiest Indian dishes you can make, and a great one to try if you’re new to Indian cooking.
Prep time: 5-10 minutes
Cook time: 10-15 minutes
Serves: 4
Ingredients
- 1 Coconut Curry Starter Pack
- 1 1/2 cups lite coconut milk
- 1 onion (fresh or frozen), diced
- 28 ounce can diced tomatoes
- 15 ounce can chickpeas, rinsed and drained
- 2 cups frozen green peas
- Salt to taste
Directions
- In a large skillet, sauté the onion over medium-high until tender. Use small amounts of water to prevent sticking.
- In a high-speed blender, add the Coconut Curry Starter Pack, 1 1/2 cups of coconut milk, and half of the diced tomatoes and blend until smooth and creamy. Add this creamy mixture to the skillet along with the rest of the diced tomatoes and other remaining ingredients. Continue to simmer on low for 10-12 minutes.
Hints
- You can top with cilantro and/or unsweetened plant-based yogurt.
- For a spicier version, add sriracha or red pepper flakes.
- You can also substitute the green peas for spinach or add both for added nutrients.
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