Vegan Chana Masala with Aromatic Spices
Ingredients
- 2 1/2 cups cooked chickpeas
- 1 medium red onion, diced
- 3 cloves garlic, finely chopped
- 1 tbsp ginger, grated
- 1 serrano pepper, diced (optional)
- 1 cup diced tomatoes
- 3 tbsp tomato paste
- 1/2 cup water
- 2 tbsp vegan butter (or neutral oil)
- Juice of 1/2 lemon
- 1-2 tbsp vegan cream
- Sea salt to taste
Spices
- 3 cardamom pods
- 1 tsp coriander seeds
- 1/2 cumin seeds
- 1/2 tsp fenugreek seeds
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 amchur (dried mango powder)
- 1 stick cinnamon
Preparation
In a pot melt the vegan butter on medium low heat then add the onion and cook for 2 mins.
Next add the garlic and ginger and cook 1-2 more mins, stirring frequently to avoid burning.
Add all the spices aside from the cinnamon stick and 1/2 the serrano pepper. Cook 1 min, stirring intermittently.
Add the diced tomatoes, cover and let cook 5 mins.
Add the tomato paste and water and bring to a boil then lower the heat and simmer 3-4 mins.
Fish out the cardamom pods then using an immersion blender process the sauce until fairly smooth. Alternatively you can take off heat and throw in a blender then return to the pot.
Add the chickpeas, cinnamon stick, lemon juice and salt. Simmer for 10 mins. If your sauce reduced too much, add more water to reach desired consistency.
Take off heat, stir in vegan cream and garnish with cilantro. Serve immediately with brown rice and/or naan.
