Hearty Vegan Chana Masala Curry: A Flavorful Feast
30
min
478
Calories
28g
Fats
35g
Carbs
15g
Protein
Discover how to whip up a mouthwatering Vegan Chana Masala Curry that's as nutritious as it is delicious. Packed with the warm, aromatic flavors of India, this dish will become a fast favorite.
Ingredients:
Step 1: Sauté the Basics
To kick off, I heated a tablespoon of oil in my trusty wok, then sautéed a finely chopped onion and a generous tablespoon of grated ginger. After about 2-4 minutes, once everything was beautifully golden and fragrant, it was ready for the next step. The aroma already had me dreaming of the streets of Delhi!
Pro Tip: Keeping the heat on medium prevents burning while drawing out those lovely flavors.
Step 2: Blend for Smoothness
Next, I put this onion and ginger mixture into my blender and blitzed it until smooth. This paste forms the flavor backbone of our curry, and blending it ensures our curry will have a wonderfully smooth texture. After blending, I returned it to the wok—no need to rinse the blender yet!
Pro Tip: A food processor works great if you don't have a blender.
Step 3: Spice It Up
To the smooth paste, I added the garlic paste, ground cumin, chili powder, ground coriander, turmeric, garam masala, salt, pepper, and a little coconut sugar for a hint of sweetness. These spices were stirred well to combine, creating a vibrant, aromatic mixture ready to take on the next ingredients.
Pro Tip: Adding coconut sugar balances the acidity of the tomatoes and enhances the curry's complexity.
Step 4: Thicken with Tomatoes and Chickpeas
I then mixed in chopped tomatoes and cooked chickpeas, stirring until everything was well coated with the spice mix. This is when the magic starts to happen as the tomatoes break down, creating a rich, thick curry. If I noticed the mix getting too thick, a splash of water (about 1/4 cup) made it just right.
Pro Tip: Keep the curry on the thicker side if you're serving with bread, but a little runnier for rice.
Step 5: Simmer and Serve
With a cup of coconut cream added in, I let the curry simmer gently, covered, on low to medium heat for about 20-25 minutes, stirring now and then to prevent sticking. Watching it thicken and meld together was a treat in itself! Once it reached the perfect consistency, I served it warm over rice, with naan on the side, and let me tell you, my family was over the moon. An Indian feast, right from our kitchen to our dinner table!
Pro Tip: A slow simmer allows the flavors to deepen and meld beautifully.
