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+ servings
5 from 1 vote
Plate of Veggie Chana Masala with Forks on the Side, Skillet and Bunch of Cilantro in the Background
Veggie Chana Masala
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This spicy chana masala is made with fresh veggies simmered with chickpeas in a spicy curried tomato sauce.

Course: Entree
Cuisine: American, Indian
Servings: 4
Author: Alissa
Ingredients
  • 2 tbsp. olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tsp. fresh grated ginger
  • 1 seranno pepper finely chopped
  • 1 tbsp. garam masala
  • 1 tsp. turmeric
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1-14 oz. can or 1 ¾ cups cooked chickpeas
  • 1-14 oz. can diced tomatoes
  • ½ cup vegetable broth
  • 1 tbsp. lemon juice
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup diced carrots
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped fresh cilantro
Instructions
  1. Coat a large skillet with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, seranno pepper, garam masala, turmeric, coriander and cumin. Sauté 1 minute more.
  2. Add chickpeas, tomatoes (with their juices), broth, lemon juice, broccoli, cauliflower and carrot. Stir and bring to a simmer. Lower heat and allow to simmer until veggies reach desired tenderness, 10-15 minutes, adding a bit of water if the mixture becomes too dry.
  3. Season with salt and pepper and sprinkle with fresh cilantro. Serve with naan or rice.
Recipe Notes

Feel free to substitute your favorite veggies here - just reduce the simmer time for softer veggies. You'll need 3 cups total of whatever you go with.