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How To make Vegan: Easy Channa (Chick Pea Curry)
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
OPTIONAL:
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed
Although this is not absolutely authentic, it's quick (unlike most Indian dishes), and easily made for a delicious approximation of the real thing. Adding the optional ingredients helps the flavor, but a quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version isn't too bad, either. Fry the onions in oil at medium-high heat until golden and translucent, 2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!). Now add the curry powder to the oni ons, fry for a minute or two. As the mixture begins to stick, add the ketchup to make it more pliable. Keep on frying for about 5 minutes, stirring fairly constantly. Once this "base masala" is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in. Stir to mix, heat until it boils, then cover and lower the heat to medium-low. Cook for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice. NOTE: McCormick's or other American "curry powder" just isn't as good as the powder you can find in Indian stores. In case you are finicky and an Indian store isn't easily available, a fair approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot
chile powder.
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Quick & Easy CHICKPEA CURRY Recipe for a Vegetarian and Vegan Diet | Indian Style Chickpea Recipes
Quick & Easy Chickpea Curry Recipe for Vegetarian and Vegan Diet. This South Indian Style vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.
???? Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.
▶️ RECIPE INGREDIENTS LIST: (3 to 4 servings approx.)
2 Tablespoon Cooking oil (I have used LIGHT olive oil as its good for cooking in higher temps)
2 cups / 1 can (540ml) Cooked Chickpeas
1 Teaspoon Mustard Seeds
10 to 12 Curry leaves - Fresh, dry or frozen
1 cup / 135g Onions - chopped
1+1/2 Tablespoon Garlic - finely chopped
1/2 Tablespoon Ginger - finely chopped
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
1/8 Teaspoon Asafoetida
Salt to taste
1+1/2 / 350ml Cup Vegetable Broth (Low Sodium)
1+1/2 / 350ml Cup Water
1+1/2 Cup / 350ml Coconut Milk (Full Fat)
1/4 Cup / 12g Cilantro (Coriander leaves) - finely chopped
1/2 Tbsp Lime (or lemon juice) or to taste
▶️ METHOD:
Drain 1 can or jar of chickpeas and set aside.
To a heated pan add the oil. Heat the oil and then add the mustard seeds. Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING. Add the curry leaves and fry is for a few seconds. Now add the chopped onion and 1/4 Tsp salt. Increase the heat to medium. Fry on medium heat until the onions start to brown. It will take about 5 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the chopped garlic and ginger and fry for 1 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add turmeric, ground black pepper, cayenne pepper, asafoetida and fry in very low heat for about 30 seconds.
Add the cooked chickpeas, salt, vegetable broth, water and mix well. Cover the lid and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 15 minutes. after 15 minutes uncover and mash half of the chickpeas. Turn the heat back to medium and bring it to a boil. Add the coconut milk and cook for another 1 to 2 minutes or to the desired consistency. Do not overcook the coconut milk. Turn off the stove.
Garnish with cilantro and lime/lemon juice. Mix well. Cover the lid and allow it to rest for 2 to 3 minutes for the flavours to blend.
✅ ????PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER.
Serve with naan and/or steamed rice with a green side salad.
▶️ IMPORTANT NOTES:
???? Allow the mustard seeds to crackle. AS SOON AS THE SEEDS STARTS TO CRACKLE, REDUCE THE HEAT TO LOW, THIS WILL PREVENT THE SEEDS FROM BURNING.
✅ If the seeds start to splatter vigorously - you can cover the lid of the pan until it slows down or turn off the stove for a few seconds.
???? Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
???? If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. IF IT SEEMS WATERY THEN COOK IT FOR LONGER
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Chana Masala Recipe • Chickpea Curry Recipe • Chole Bhature Recipe • How To Make Chickpeas Recipe
This authentic chana masala is a popular breakfast recipe all across India and Pakistan. Fresh chickpeas are lathered in a delicious and spicy masala sauce. Serve alongside a side of puri for a traditional desi breakfast.
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Full Recipe Here:
This authentic chana masala is a popular breakfast recipe across India and Pakistan. Fresh chickpeas are lathered in a delicious and spicy masala sauce. Serve alongside a side of puri for a traditional desi breakfast.
With this recipe, you will be able to make a delicious and flavourful Indian adored by people all over the world. Chana curry, otherwise known as chickpea curry, is a simple curry that with my recipe, can be made any time of the day.
This authentic restaurant-style Indian curry will ensure that every bite you take is filled with flavour. Enjoy a myriad of items including paratha, basmati rice, and naan. Quick and simple chana masala recipe. In this video, I will show you how to make chana masala curry also known as chickpea curry.
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So comforting, so delicious! ????
Chickpea Chana Masala Recipe to make TODAY!
LEARN HOW TO MAKE THIS EASY VEGAN CURRY RECIPE AT HOME! LET'S MAKE CHICKPEA MASALA!
LAY HO MA!! The thing that is mind blowing about some dishes is how easy it is to whip up and yet has incredibly complex flavour. Join me in this episode and learn how to make an easy vegan chickpea masala curry recipe today! Let's begin.
Ingredients:
3 pieces garlic
1 small piece ginger
1 onion
1 1/2 cup puréed tomatoes
3 tbsp olive oil
1 tsp coriander seeds
2 cardamom pods
2 bay leaves
1/2 tsp pink salt
1/2 tsp chili powder
2 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
2 tsp garam masala
1 1/2 cups canned chickpeas
1/3 cup coconut milk
few sprigs cilantro
Directions:
1. Finely chop the garlic and ginger. Dice the onion
2. Heat up a sauté pan on medium heat. Then, add the olive oil
3. Add and cook the coriander seeds, cardamom pods, and bay leaves for about 1 min
4. Add the diced onion and the pink salt. Sauté for 3-4min
5. Add the garlic and ginger. Sauté for another minute
6. Turn the heat down and add in the chili powder, paprika, cinnamon, and turmeric. Then, give everything a good mix
7. Add in the puréed tomatoes followed by the garam masala
8. Turn the heat back up to medium and stir. Then, add in the chickpeas and cook for about a minute
9. Add in coconut milk. Stir and cook for another 3-4min
10. Plate and sprinkle over some fresh chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Chana Masala | The One Pot Anti inflammatory Meal Prep New Dinner Recipe Vegetarian & Vegan
Chana masala is one of the most iconic Indian dishes and today I'm showing you my spin on this simple, vegan, easy chana masala recipe.
There's a few things I do that I think differ it from some other recipe and just level it up a bit more.
Give it a try a let me know what you think!
★Recipe Ingredients★
1 large onion, chopped
6 cloves garlic, minced
1 lemon, juiced
Handful cilantro, chopped
1 inch fresh ginger
1 can (410g) fire roasted tomatoes
1 can (440g) chickpeas, drained and rinsed
1-2 tsp kasuri methi (optional)
1-2 tbsp cashew butter
2 tbsp tomato paste
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp red chili powder
1/2 tsp paprika
1 bay leaf
2 tbsp olive oil
water or vegetable stock as needed
★Full Recipe Instructions★
????
Timestamps:
00:00 how to make chana masala
3:24 Easy Vegan Chana Masala Finished
3:40 a candle you can enjoy in your mouth
4:05 what is chana masala
4:28 chickpea substitutes
4:45 why I chose a yellow onion
5:38 chunky or smooth masala
6:00 fat and acid in the recipe and why
6:24 cashew butter substitutes
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Delicious chickpea spinach curry | Food with Chetna
NEW SERIES - MY FAVOURITE CURRY RECIPES!
This delicious chickpea spinach curry is not only amazing but also healthy easy meal to prepare in minutes.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
You can find the book in stores and online.