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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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© 2019 Going Vegan For Health, LLC

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Shortcut Oil-Free Chana Masala (Chickpea Curry)

May 9, 2018

This recipe was inspired by a Chana Masala I had recently at the Sarasota VegFest that was so creamy, thick and spicy that I had to find out how to make it at home. In searching for how to make it, I found out that the traditional Indian way requires frying the spices in oil (or ghee), boiling some of the vegetables, a blender and more steps.

 

Ain't no new vegans got time for that!

 

I like to make things as delicious as possible but also as easy as possible (without including  oil) to make going vegan for health easy and accessible for anyone who wants to give it a try, regardless of their cooking skills. I also like to add as many veggies as possible, so I added grated carrots to provide some of the sweetness from the sugar in the original recipe.

 

This is a fantastic whole food, no-oil, high protein, high fiber delicious dish perfect for those trying to lose weight and prevent and reverse chronic disease.

 

This is by no means the traditional dish, but my beautiful shortcut, oil-free Chana Masala was born...and came into my world with a bang!

 

Vegan Cooking Level: Beginner

 

Ingredients

1 medium onion, diced

5 garlic cloves, finely grated

2-inch nub of ginger, finely grated

2 carrots, grated

1 28-ounce can (3 cups) chopped tomatoes and their juice

2 cans chick peas, drained, separate a 1/2 cup and set aside

1 tsp. cumin

2 tsp. curry powder blend

1 tsp. garam masala blend

1/4 tsp. cayenne pepper (or more to your taste)

1 tsp. salt

1 1/2 cups veggie broth (or water)

1/2 cup unsweetened plant milk

juice of one whole lime or lemon (or more to taste)

optional: chopped cilantro on serving

 

How to whip this up

 

Step 1:  Saute onions, garlic, carrots and ginger in a few teaspoons of veggie broth until tender, about 5-7 minutes. Add tomatoes and the spices and the reserved 1/2 cup of chickpeas. Cook on low but gently bubbling, for 20 minutes.

 

Step 2:  Use an immersion blender right in the pot to blend the mixture into a thick sauce (to the consistency you like). Add the rest of the chickpeas, the veggie broth, plant milk and cook another 10 minutes until the chickpeas are hot and soft.

 

Step 3: Finish with the juice of the lime or lemon, a drizzle of coconut milk. Add more coconut milk for a creamier curry. to your taste...Sprinkle with cilantro, more lime or lemon, or more coconut milk upon serving!

 

Want to take back your health eating this way

but need help with how to do it? 

    Schedule a free "Health 180" Plant Power coaching call with me to: 

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

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