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Wednesday, 19 October 2016

Chana masala

Vegan, Dairy-free, Wheat-free, Gluten-free
Chickpea, chana masala, utterly delicious! 

I love making Curry! Curry has to be one of my family favorites! 
I recently visited a near by vegan market and i picked up a homemade Chana Masala, it was so good i wanted to make my own adding in different ingredients to make it healthier with added texture & flavour!
Chana means chickpeas, hence why this is a chickpea curry! 
Chickpeas contain a lot of nutrients which are great on a vegan diet!

Chickpeas contain:
-High levels of potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health.
-Contains high levels of fibre which is can improve diabetes.
-Selenium helps to prevent cancer.
-Helps to maintain bone health due its content of iron, phoshate, calcium, magnesium, vitamin k and zinc.

Most of all, this curry is delicious and can be enjoyed with rice or tucked up in a gluten-free wrap. This is a great lunch option which is very easy to make and full of goodness!

Prep time: 5 minutes
Cook time: Approximately 20 minutes
Serves: 4

-1 red or white onion
-2 large tomatoes
-3 garlic cloves
-1 inch piece of fresh ginger
-1 green chilli (inc seeds)
-3 teaspoons of light olive oil
-2 bay leaves
-1 & 1/2 teaspoons of cumin seeds
-1 teaspoon of garam masala powder
-1 teaspoon of ground corriander powder
-1/2 teaspoon of turmeric powder
-Pinch of chilli flakes
-Pinch of salt
-200mls of water
-300g chickpeas (cooked)
-6-8 baby corn (chopped)
-Handful of spinach (roughly chopped)

Step 1- In a food processor/blender add in the red or white onion (i used red onion) and garlic and blend until finely chopped.
Step 2- Add in the ginger, tomatoes and green chilli. Whiz up until a paste forms.
This will take around 2 minutes on high.
Step 3- Heat the oil in a large wok/pan over medium heat and add in 2 bay leaves and cumin seeds.
Leave to release flavours for 30 seconds.
Step 4- Once the oil is hot, add in the paste mixture along with the garam masala, coriander powder, turmeric powder, salt, water and chilli flakes.
 Stir with a wooden spoon, then add in the chopped baby corn.
Add in more water if needed!
Cover with a lid and allow to cook for 5 minutes or until the babycorn softens.
Step 5- Add in the chickpeas and spinach, keep stiring to prevent sticking.
Cover with the lid and allow to cook.
This will take around 5-10 minutes.

I served my masala with popadoms, wholegrain rice, spinach and some cheeky samosa's.
Curry nights never tastes so good!!!

Keep in a sealed container in the fridge for up-to 3 days!

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I hope you enjoyed this recipe!

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Holly Jade

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