Chana Masala Recipe with Cashew Cream
Servings: 6 people
Equipment
- vitamix or high speed blender
- large saute pan or Dutch oven
Ingredients
- 3 cups basmati rice, cooked
Tomato Gravy
- 2 tbsp coconut oil
- 1 yellow onion, finely chopped
- 2-3 cups cauliflower, chopped (optional)
- 4 cloves garlic, minced
- 1 tsp minced ginger
- 1 whole bay leaf
- 1 tsp ground coriander
- ½ tsp ground cayenne
- 2 tsp garam masala
- ¼ tsp turmeric
- freshly ground black pepper
- 1 tsp salt (or to taste)
- 1-2 tsp hot pepper flakes (to taste)
- 28 oz crushed or ground tomatoes*
- ½ cup veggie broth or water
- 3 cups canned chickpeas, drained and rinsed
- 1 ½ tsp kasoori methi (dried fenugreek leaves)
- fresh cilantro, chopped
Vegan Heavy Cream
- ½ cup vegan cream
Instructions
Rice
- Cook 1 ½ - 2 cups basmati rice as per package instructions and set aside. Use the Instant Pot or a rice cooker to make fuss free rice.*serving size about ½ cup cooked rice per serving. Make more if needed - rice is great leftover and freezes well.
Tomato Curry Gravy
- Heat the coconut oil in a large, heavy bottomed pan or Dutch oven over medium heat.
- Once the oil is simmering, add the onion, cauliflower, and salt and cook until fragrant and translucent.
- Stir in the garlic and ginger until fragrant and soft. Watch carefully that the garlic does not burn and become bitter.
- Add spices - bay leaf to hot pepper flakes. Stir to incorporate and heat the spices till fragrant.
- Stir in tomatoes. Partially cover, and let simmer for 20-30 minutes.
- Adjust the consistency as necessary (for looser consistency, add a splash of water or broth as necessary).
- Stir in the heavy cream, chickpeas and kasoori methi (crumble the leaves or use ground if that's what you have on hand).
- Remove the whole bay leaves. Taste and adjust seasoning as needed.
Vegan Heavy Cream
- Make the heavy cream (if using) and swirl into the curry sauce right before serving.
To Serve
- Serve over rice with a sprinkle of chopped cilantro and a wedge of lime.
- Optional Serving Suggestions: serve over garlic mashed potatoes, a baked potato or a baked sweet potato. Add some naan or flatbread.
Notes
Spices - Heating the spices in the oil opens up the flavours and increases potency.
Tomatoes - I use ground tomatoes (6 and 1) which are rich, sweet, and super flavourful but use Pomi strained tomatoes or crushed tomatoes. Add a splash of broth (or water) to achieve the desired consistency.
Cashew Heavy Cream - optional, but adds extra creaminess.
Storage - This chana masala stores well in the fridge for 4 or 5 days so it's perfect for meal prepping. As well, pop it in the freezer in individual containers and enjoy it later in the month.