Veggie Chana Masala
This spicy chana masala is made with fresh veggies simmered with chickpeas in a spicy curried tomato sauce.
Servings: 4
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
- 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.
- 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.
- Season with salt and pepper and sprinkle with fresh cilantro. Serve with naan or rice.
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.