Recipes

Chana Masala

Preparation

20 minutes

Cooking

180 minutes

Total

200 minutes

Portion(s)

6 portions

Ingredients

 

  •  1 diced onion 
  • 1 tsp (5ml) of oil 
  • 1 tbsp (15ml) fresh ginger or 1 tsp (5ml) ground ginger 
  • 2 cloves garlic minced 
  • 1 can of diced tomatoes (796 ml) 
  • 1 can of chickpeas (540 ml) 
  • 2 tsp (10 ml) Gram Masala 
  • 1 tsp (5 mL) cumin 
  • 2 tbsp (30 mL) soy sauce 
  • 1 tsp of sriracha (optional) 
  • 2 tsp (10 mL) ground curry 
  • 1 cup (250 mL) of milk (cow, soy, or unsweetened almond) 
  • 1 cauliflower in small bouquets 
  • 1 cup (250 mL) uncooked basmati rice 
  • Some mint leaves 
  • 1 tsp (5 mL) Greek yogurt per serving (optional) 
  • Naan bread to accompany (optional)

 

Preparation

1- In a large non-stick skillet over medium heat, heat 1 tbsp of oil and cook the onion for about 7 minutes or until it is lightly golden brown, stirring occasionally. 
2- Put the onions in the slow cooker and all the other ingredients except for the rice and mint.
3- Simmer for about 3 hours at high temperature or overnight at low temperature.
4- In a pot of boiling water, cook the basmati rice as indicated on the package.
5- Put the Chana Masala in a bowl and add Greek yogurt on top with mint leaves. 
 6- Enjoy!

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