Chana Masala Vegan Style

Chana Masala Vegan Style

Chana Masala Vegan Style is the best. (BTW – Chana Masala is usually vegan already – I just wanted to celebrate that it is!).

As many of you know, I have been taking a six month culinary program through Rouxbe.com What an amazing experience! This absolutely delicious version of a Indian influenced dish that many of us love, it the most delicious version I have ever had. So excited to share it with you.

I recently made this dish for a family and friend get together I called “Everything that is Right about 2018 Party”. Mostly it was kind of a come and go gathering, with lots of snack type food and I wanted to be sure my guests did not leave feeling hungry.  The wonderful thing about this recipe is I was able to make the base recipe, freeze it and then warm and finish on the day of the party. Makes life so much easier.

I know you want the recipe….it is so delicious…..come on let’s make some Chana Masala – Vegan Style! 

Chana Masala Vegan Style

Chana Masala Vegan Style – Indian food that has a special place in my heart and in my tummy. I have met so many lovely Indian people in my life and they have shared their delicious food and stories with me. My goal is to go to India next year and experience the culture, the spices, the food and the country first hand. So excited!

As this is one of the totally vegan friendly dishes you can order in most Indian restaurants, I am familiar with the dish and have always loved it. This version has a lightness to to it and such rich flavours and wonderful aromas and textures. I only hope you love it as much as I do. The recipe is from my training at Rouxbe.com and they get all the credit for putting this particular list of ingredients together. Check them out, they have courses that are totally plant-based and the learning platform is the best I’ve experienced. https://rouxbe.com/

Ok, let’s get cooking!

My recommendation is you get all your ingredients prepped and ready to go. I like to put them in individual dishes when they are prepped, line them up in the order they go in the dish too. It seems like a lot of work and yeah if you ask my husband, a lot more dishes too! The good thing about it is, you are organized, ready to go, not missing one key ingredient and now you have to run to the store….I love it. This type of prep makes the cooking a breeze and in the culinary world is called Mis En Place.

What you’ll need for your Chana Masala Vegan Style:

• 2 large onions, finely diced
• 5 T coconut oil (adds such beautiful flavour and aroma) You can substitute veggie broth for a non oil version of this recipe
• ¼ t sea salt
• 3 cloves garlic, mince and then squish the garlic with a knife and create a paste
• 1 ½” inch piece ginger, peeled and minced – I love ginger! It adds both tangy and sweet flavours to your dish.
• 2 green chillies, go for the chillies that give you the heat you like, for this I used jalapeno
• 3 c of fresh tomatoes, medium dice. Garden fresh are the best, the flavour is so rich and sweet

  

• 4.5 cups of chickpeas, I like to make my own, canned work fine too. Remember to drain and you can save the brine for some yummy aquafaba  (chickpea brine) recipes – lots online!
• 1 ½ t coriander seeds, freshly ground (by in the bulk section fresh and grind in your coffee grinder)
• 1 t cumin seeds, freshly ground (same as the coriander)
• ¼ t ground cayenne
• ½ t turmeric
• 1/8 t Indian Chilli powder (you can use regular chilli powder)
• 1 t sea salt
• 1/3 C water

For finishing you will need:

• 1 lemon, roll and squeeze the juice into a cup
• ¼ C fresh cilantro. Roughly chopped, can be served in the dish or on the side
• ¼ C non-dairy yogurt, I love the coconut milk yogurt, for a bit more tang, use plain soy yogurt

How to make your Chana Masala Vegan Style:

Now have you got all your ingredients assembled? Are they all prepped and ready to go? Ok let’s get putting this all together. This is where the fun begins!

• Cooking the Onions.; it all starts with the onions. This step is so important as it sets the first level of flavour for your dish.

  

  • Heat a fairly large and sturdy pot on medium to low heat on the stove. Be patient
  • Add the coconut oil. Stop. Smell that wonderful aroma
  • Continue to let the onions sweat slowly and release their juices. Be patient

    

• When the onions are soft and golden, add in your garlic, ginger and chillies. Stir well and cook until you smell the aroma, about 1-2 minutes. Add the remaining spices and cook a bit more

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• Next come the diced tomatoes. Cook until they soften and start to break apart, then you can add your chickpeas and the water. Mix everything well, bring to a boil and then reduce immediately to a simmer. Cover partially and cook slowly, allowing the flavours to blend together.
• Stir to be sure it is not sticking, reduce to a thick sauce left.

OK, its ready to be finished a few minutes before you serve your meal. I usually like to have rice with my Chana Masala, you could have Roti or Naan Bread or Pasta. Your choice. Prepare this now.

When you are ready to serve, finish the dish. This finishing step is what really takes this dish from pretty good to awesome.

• If you or others in your group, do not like cilantro, chop it and leave it on the side for each person to add as they wish.
• Add the other two ingredients – freshly squeezed lemon juice and non dairy yogurt –  directly to the dish, mix thoroughly and heat to serving temperature.

Another option is to serve a green salad to add more texture and colour to your meal.

That’s it! I think you will love this dish and it will be one you can share with friends and make your own. Let me know what you think!