I stumbled upon this healthy vegan curry in a little Indian restaurant near my house after coming home from university. I had never tried a Chana Masala before and it sounded delicious, so I thought I would give it a go. It was absolutely sublime! Rich, with a little bit of a kick, just how I like my curries! Immediately I wanted to make it for myself and add a little HJ twist.
A Chana masala is usually cooked until most of the liquid has evaporated and served relatively dry. Well I like my curries with a bit of sauce and obviously I want to keep the cook time as low as possible so you lovely lot aren’t spending all your time in the kitchen, so we will only cook this for 20 minutes once the coconut milk is in.
The second change I made from the traditional recipe was to use coconut oil for frying, it compliments the coconut milk in the body of the curry and I’m pretty sure it is healthier than what ever oil they used. Lastly I added a little spinach, just because I need some greenery in my dinner. I am not sure about the quantities of the spices in a traditional Chana masala, but this seemed to work pretty well, even if I say so myself. Give it a go and let me know what you think via social media @healthyjon.
Chana Masala – Vegan Curry Recipe
- A pack of mixed butternut squash & sweet potato
- 1 can of coconut milk
- 1 can of chickpeas
- 3 large tomatoes
- 1 large white onion
- 2 large handfuls of spinach
- 1 scotch bonnet chilli
- 2 cloves of garlic
- 2cm cubed of ginger
- A handful of fresh coriander
- 1 lime
- 2 tsp. of paprika
- 2 tsp. of turmeric
- 1 tsp. of garam masala
- 1 tsp. of cayenne pepper
- ¾ tsp. of cumin
- Pink Himalayan rock salt and pepper
- Coconut oil for frying
- Peel and chop the onion as finely as you can. Do the same with the ginger, garlic and chilli (removing the seeds from the centre). Then cut the tomatoes into small chunks.
- Drain the chickpeas and rinse thoroughly!
- Turn the hob onto a medium heat, melt the coconut oil and then fry the onion, ginger, garlic and chilli for 5 minutes or until golden. Remember to stir occasionally.
- Turn the heat down slightly and add all your spices along with a pinch of salt and pepper. Give it a good stir and cook for a further two or three minutes or until the smell of the spices fill the room.
- Now add the butternut squash (peeled, seeded and chopped if not using a pre prepared bag like my lazy self), tomatoes, chickpeas and coconut milk, bring to the boil and simmer for 20 minutes.
- When ready to serve stir in the spinach, then garnish with lime juice and fresh coriander leaves.
Serve it with
This curry works wonderfully on its own but can be paired with quinoa, rice, giant couscous etc. If you fancy some carbs with your meal. Like most curries it will keep for a couple of days and may actually improve in flavour (if that’s possible) as the spices are given more time to develop flavour. So don’t throw away any extra you may have (if it isn’t polished off in one sitting).