My Favourite Indian Dish
I love indian food too much.
One of my favourite vegetarian meals to make at home is a popular punjabi dish called “Chana Masala” which is an aromatic blend of spices in a chickpea curry dish. It can be made very spicy with a sour citrus note. Indian food is great for a vegetarian/vegan/gluten free diet as most of their dishes can be made without meat and wheat flour. Plus, chick peas are high in protein and fiber!
Chana masala is great paired with long grain basmati rice (which is one of the lower GI rices you can have) and papadums (which are gluten free crackers made from lentil flour). Namaste!
Healthy Chana Masala
3 tbsp virgin olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsp grated fresh ginger
2 tsp chili powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
2 tbsp turmeric
1 tsp cayenne pepper
1/2 cup organic, no sugar added tomato paste (or you can use chopped tomatoes with tomato puree)
2 tsp cinnamon
1.5 cans organic no sodium chickpeas, drained and rinsed
2 tbsp of fresh squeezed lemon
In saucepan, heat olive oil over medium-high heat;
cook onions, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute.
Stir in spices: chili powder, cayenne, coriander, cumin, turmeric, cinnamon and garam masala; cook until fragrant, about 1 minute.
Stir in 1 cup water (depending on how thick or watery you want it), tomato paste and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice. Serve with basmati rice and green veggies. Enjoy!