chana masala

chana masalaPacked with savory spices and creamy coconut milk, this dish tastes so savory, you won’t even realize its vegan. Indian spices contain a plethora of beneficial nutrients. Turmeric in particular is a potent anti-inflammatory, and boosts your body’s ability to defend itself. Spinach, packed with iron, boosts your bones, and chickpeas and quinoa both deliver fiber and protein. Make up a big batch of this recipe to enjoy warming, comforting, and healthy meals all week long.

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1 head cauliflower, leaves removed, and cut into bite size pieces
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, peeled and diced
  • 6 cloves garlic, peeled and chopped
  • 1 serrano chili or jalapeno, chopped (deseed to make it less spicy)
  • 1 tablespoon garam masala powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 can chickpeas, rinsed and drained
  • 1 14 ounce can crushed tomatoes
  • 1 14 ounce can unsweetened coconut milk
  • 4 handfuls cleaned fresh spinach
  • Cooked quinoa, Vegenaise, and fresh lime wedges, to serve
  • Salt and pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees. On a baking sheet, toss the cauliflower with 1 tablespoon olive oil, and a pinch of salt and pepper. Roast for 15-20 minutes, until slightly charred and almost tender.
  2. While the cauliflower roasts, heat the remaining tablespoon olive oil over medium heat in a large Dutch oven. Add the onion and garlic, and sauté for 5 minutes to soften. Add the chili, garam masala, cumin, and turmeric, and stir well to combine. Add the chickpeas, tomatoes, and coconut milk, and stir well to combine.
  3. Bring everything up to a boil, then lower to a simmer. Cover, and stir occasionally, while the cauliflower finishes roasting. When it’s done, add it to the pot, and stir well.
  4. Season to taste with salt and pepper as needed.
  5. To serve, divide the spinach evenly between four bowls, top with warm quinoa and the Chana Masala. The residual heat will wilt the spinach in a few minutes.
  6. If desired, whisk 1 tablespoon Vegenaise with a squeeze of lime juice, and drizzle over each bowl. Enjoy!Note: If you can’t find Vegenaise, try another dairy-free mayo or yogurt substitute. Of if you’re not vegan, substitute unsweetened Greek or regular yogurt.
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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