Print

Vegan Chana Masala


  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Description

South Indian Curry is a dish you can easily master. Rich in deep, aromatic flavors & a little spice to entice your taste buds. Vegan & Gluten Free (also nut free)


Scale

Ingredients

  • Jasmine Rice, cooked (or other rice of choice)
  • 1 TB. virgin coconut oil
  • 1 white onion, diced
  • 1 Serrano pepper, seeded and sliced
  • 1 TB. minced garlic cloves (from a jar or 2 fresh minced cloves)
  • 1 1/2 tsp. garam masala
  • 1 1/2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground curry
  • 1/2 tsp. cayenne pepper
  • salt to taste
  • 28 oz canned, diced tomatoes
  • 1 TB lemon juice
  • 1 lb. extra firm tofu, drained, pressed and cubed (OR 2 cans, drained chickpeas)
  • 8 oz dairy-free sour cream (Tofutti)
  • 2 TB dairy-free butter (Earth Balance)
  • 1 TB. fresh cilantro, chopped

Instructions

  1. Make your rice according to directions.
  2. In a large saucepan, heat oil on medium heat. When water droplet sizzles, add onion, Serrano, and garlic. Cook until onion turns translucent (3 minutes).
  3. Add spices: garam masala, coriander, cumin, turmeric, curry, and cayenne. Season with salt and cook several minutes, until spices are absorbed in the onions.
  4. Add the tomatoes in their liquid and lemon juice. Bring to a boil.
  5. Using a handheld immersion blender (or carefully transfer to a blender), and puree tomato mixture until more smooth texture, but not too soupy
  6. Add tofu cubes (or chickpeas). Reduce heat and allow to simmer 10 minutes for flavors to blend.
  7. Stir in the sour cream and butter during the last few minutes before serving.
  8. Serve with rice, and green veggies.

Notes

*Make this dish Soy-free & use 2 cans of chickpeas instead.

  • Category: Entree
  • Cuisine: Indian
Recipe Card powered by