Coconut Curry Chana Masala

I wish I could sit down and bore you all with the current details of my life, but I really need to prepare for an interview I have tomorrow!

After all, this blog will become terribly less interesting if I can only afford cereal and rice.


Here's a vegan/vegetarian Indian recipe, similar to the chicken one I did last week. However, this one was particularly delicious thanks to the addition of coconut milk! It was subtle but really added some complexity.


Hope everyone in the Midwest is enjoying the cool weather!




Coconut Curry Chana Masala
(Chick peas cooked in masala sauce with coconut milk)
Serves 2-3

Ingredients:
3 cups of cooked chick peas (garbanzo beans)
Four medium sized tomatoes, diced small
1 medium onion, finely chopped
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cardamom
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut milk

1 cup dry basmati rice (cook according to package instructions)

In a large pot, heat olive oil over medium heat. Add onions and cook for approximately 5 minutes or until onions are translucent and soft, stirring frequently. Once the onions are cooked through, add the diced tomatoes. Allow to cook for 5 minutes, stirring and breaking up the tomatoes with a wooden spoon. Next, add the chick peas, spices, salt, and coconut milk. Stir well until everything is completely combined. Lower heat to a simmer and cover. Allow the mixture to cook for 25-30 minutes, stirring occasionally. If the mixture becomes too thick add more coconut milk. 

Serve over basmati rice and enjoy! This dish has a nice heat for the cold nights that are soon to come!