Every Monday the HB joins me and goes meat-free for the day. He loves it when I cook for him (which I rarely do, the poor chap) and I feel really supported that he embarks on a day of plant based eating with me – so Meat Free Monday is a win win.
Plant-based eating is becoming more and more popular (hooray!) and I want to encourage as many people as I can to try skipping the meat; whether it be for a meal, a month, or a lifetime.
I love the challenge of creating meals that Rob will love and I’m sharing all of the biggest hits here in my Meat Free Monday posts. Look no further for meat-free meal inspiration; these have already got a big thumbs up from vegans and non-vegans alike!
Curry has always been a firm favourite in our family and this recipe is an absolute cracker. Chana Masala is often eaten as a side dish but this version is so full of flavour that it is the perfect main served with rice and a side salad drizzled with a tangy mustard dressing. It’s so easy to make and the recipe can be doubled or tripled if you like meal prepping in bulk. If you’re feeling fancy, serve it with a swirl of coconut cream and a sprinkle of freshly chopped coriander.
This delicious Chana Masala is:
Hearty
Filling
Wholesome
Full of flavour
With a thick, rich sauce
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Hearty Chana Masala
Ingredients
- 2 tbsp coconut oil
- 200 g onions (finely diced (approx 2 medium onions))
- 2 tbsp garlic (minced (6 cloves))
- 2 tbsp ginger (finely chopped)
- 2 medium chillis (finely chopped (use 1 if you prefer it mild))
- 4 tsp cumin (dried and ground)
- 4 tsp garam masala
- 1 tsp turmeric
- 800 g tinned chopped tomatoes
- 2 tins chickpeas (2 x 400g tin, drained weight approx 560g)
- 400 ml coconut milk (the thick variety from a tin)
- 2 tsp coconut sugar (substitute: any sugar)
Instructions
- Melt the coconut oil in a pan. Fry the onion, garlic and ginger in the oil for 5-10 minutes until the onion starts to go translucent.2 tbsp coconut oil, 200 g onions, 2 tbsp garlic, 2 tbsp ginger
- Add the chilli, cumin, garam masala and turmeric to the onion and stir in.2 medium chillis, 4 tsp cumin, 4 tsp garam masala, 1 tsp turmeric
- Add the tomatoes, chickpeas and sugar and stir in. Simmer for 15-20 minutes until slightly reduced.800 g tinned chopped tomatoes, 2 tins chickpeas, 2 tsp coconut sugar
- The tin of coconut milk should be separated into a thicker white bit on the top and a clear liquid on the bottom. Add the creamy white part to the pan and dispose of the clear liquid part, season and simmer for 10 more minutes.400 ml coconut milk
- Serve.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
