Creamy Chana Masala (Vegan)
Pretty quick and easy to make Indian-style, plant-based meal.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Keyword: Indian, Plant-Based, Vegan
Servings: 4 people
Author: Shelly
- 2 tablespoons avocado or olive oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon curry powder - I used Madras curry
- 1 onion - peeled and sliced
- 1 ginger-garlic cube - or 2 crushed garlic cloves + 1 teaspoon grated ginger
- Salt
- About 2 cups butternut squash - sliced or diced
- 1 tablespoon pickled lime or preserved lemon - optional
- 4 tomatoes - peeled and diced (or 1 small can)
- 2 cups cooked chickpeas or 1 can - rinsed
- Handful cilantro - chopped
- 1 cup cashew cream - or coconut milk
To make the cashew cream: put ½ cup cashews in a mug or bowl and cover them with boiled water. Soak while the dish is cooking.
Warm the oil in a large saute pan over medium-high heat. Add the spices, onion, garlic and ginger and cook for 1-2 minutes. Lower the heat to medium and cook for 5 minutes, occasionally stirring.
Add the butternut squash, tomatoes and salt, and bring into a boil. Lower the heat to simmer, cover the pan and cook until the butternut is tender, about 10 minutes. Add the chickpeas and cilantro.
Drain the cashew and put them in a blender (Ninja) with ¾ cup filtered water, lemon juice from ½ lemon (optional) and a pinch of salt. Blend until smooth and creamy. Pour the cream into the pan and raise the heat to medium-law. Cook for 5 minutes.
Remove from the heat and serve with Basmati rice (and if you have any, a small cucumber salad mixed with yogurt.)