If you’re craving a hearty and
comforting dinner that’s also vegan, look no further. This curry is bursting with flavors inspired by chana masala, and is so chock-full of flavor that you won’t miss the meat. It’s our tribute to the richness of Indian cuisine in every bite. Whether you’re a seasoned vegan or simply looking for a tasty plant-based option tonight, give it a try!
Spices and spice blends play a pivotal role in Indian cuisine, with most Indian households featuring a spice box or masala dabba that’s stocked with essential spices, tailored to regional and personal tastes. The spice box is designed for convenient access to a range of spices during cooking and holds such profound cultural and symbolic significance that it’s passed down through generations as a family heirloom.
The typical American household may not own a spice box, so we tried to stick with spices that can easily be found in your local grocery store. The combination of basic curry powder with garam masala provides a great starting point. The addition of smoked paprika adds the smokiness that Indian chili powder would provide but isn’t as easy to procure. Whole cumin adds some texture, and as you crunch into the seeds, you experience pops of flavor with every bite. Fresh ginger, garlic, and onion round out the dish, while the jalapeño provides some heat.
Sweet potatoes and chickpeas provide the heartiness, and everything simmers in a tomato and coconut base. The recipe is finished with a squeeze of lime juice and fresh cilantro for some brightness. This curry can be served on top of rice or with toasted naan. It also makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Let us know how it went in the comments!
If you’re craving a hearty and
comforting dinner that’s also vegan, look no further. This curry is bursting with flavors inspired by chana masala, and is so chock-full of flavor that you won’t miss the meat. It’s our tribute to the richness of Indian cuisine in every bite. Whether you’re a seasoned vegan or simply looking for a tasty plant-based option tonight, give it a try!
Spices and spice blends play a pivotal role in Indian cuisine, with most Indian households featuring a spice box or masala dabba that’s stocked with essential spices, tailored to regional and personal tastes. The spice box is designed for convenient access to a range of spices during cooking and holds such profound cultural and symbolic significance that it’s passed down through generations as a family heirloom.
The typical American household may not own a spice box, so we tried to stick with spices that can easily be found in your local grocery store. The combination of basic curry powder with garam masala provides a great starting point. The addition of smoked paprika adds the smokiness that Indian chili powder would provide but isn’t as easy to procure. Whole cumin adds some texture, and as you crunch into the seeds, you experience pops of flavor with every bite. Fresh ginger, garlic, and onion round out the dish, while the jalapeño provides some heat.
Sweet potatoes and chickpeas provide the heartiness, and everything simmers in a tomato and coconut base. The recipe is finished with a squeeze of lime juice and fresh cilantro for some brightness. This curry can be served on top of rice or with toasted naan. It also makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Let us know how it went in the comments!
- Yields:
-
4
serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 636
Directions
-
- Step 1
In a food processor, pulse onion, jalapeño, ginger, and garlic until finely chopped.
- Step 2In a large Dutch oven or heavy pot over medium heat, heat oil. Add cumin seeds and cook, stirring, until toasted, about 1 minute. Stir in onion mixture and 1/2 teaspoon salt. Cook, stirring frequently, until onion mixture is softened and starting to brown, about 5 minutes.
- Step 3Stir in tomato paste, curry powder, garam masala, coriander, and paprika and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add tomatoes, 1 teaspoon salt, and 1/4 cup water and scrape any browned bits in bottom of pot. Cook, stirring, until tomatoes are broken down, 3 to 5 minutes.
- Step 4Add potatoes, chickpeas, milk, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer, stirring halfway through, until potatoes are starting to soften, about 15 minutes. Uncover and continue to simmer until potatoes are softened and starting to fall apart and curry is thickened, 15 to 20 minutes.
- Step 5Remove pot from heat and stir in chopped cilantro and lime juice; season with salt.
- Step 6Divide rice among bowls. Spoon curry over. Top with whole cilantro leaves.
- Step 1
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