I don’t know if it’s just me, but I can’t serve a dinner without having vegetables in it. I get this guilty feeling in the pit of my stomach, like I am doing a disservice to the meal and myself.
So when I decided that I wanted to make some Channa Masala (chickpea curry) for dinner tonight, I knew I needed to steer myself away from the traditional version of this dish and put my own spin on it.
If you are a Channa Masala lover, please do not be offended 😉 The traditional method is delish, I just wanted a little more omfph!, if you know what I mean.
Cara’s Channa Masala:
- 1 tablespoon oil
- 1 onion, chopped
- 1 carrot, green pepper, sweet potato, chopped
- 3 garlic cloves
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 3 tablespoons chopped tomatoes
- 1/2 cup water
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Juice of 1/4 lemon
- 1 teaspoon ginger, grated
Toss the oil in a skillet set over medium heat. When heated, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and ginger and cook for another minute.
Add your spices and cook until fragrant.
Stir in your veggies, chickpeas and water and bring to a boil. Reduce heat to a simmer. Season with salt and lemon. Cover and cook for 15 minutes or so.
Serve on a warm bed of brown rice or naan.
Eating curry makes me so happy 🙂
Hope you are having a great start to your week.
Take good care.
P.S. What is your favorite curry?