Vegan Chickpea Curry ( Chana Masala -Sholay)

SOY FREE II DAIRY FREE II GLUTEN FREE II VEGAN II SESAME FREE

A fresh and healthy dish of delicious chickpeas in a tomato sauce served with fresh coriander and onions. This vegan chickpea curry recipe, popularly known as Chana Masala, is a popular North Indian dish. I've adapted this traditional vegan chickpea curry recipe by adding sweet potato and squash, making it both comforting and delicious.

Typically, Sholay ( chickpea curry ) is paired with puri, a deep-fried mini chapatti that tastes amazing but is high in calories.

I've tweaked the recipe because I don't eat fried food often. Instead, I served this chickpea curry with coriander and garlic brown rice, which is absolutely delicious. This vegan chickpea curry is perfect for autumn evenings when you crave something warm and comforting. I hope you enjoy it as much as I did!

Notes on ingredients for vegan chickpea curry

Squash

Squash works really well in this chickpea curry recipe. There are so many varieties are available in the Autumn in the UK, so I thought I would use them in this recipe. Feel free to use butternut squash that will work beautifully.

Masala

The choice of masala and spices you use is crucial in achieving the desired taste for this chickpea curry recipe. This is the brand I prefer. This brand is milder and more palatable, but it requires grinding. I usually use my nutri bullet for this purpose. However, if you prefer, you can buy pre-ground masala from most supermarkets. However, I tend to avoid pre-ground varieties, as I find them to be quite heavy on cinnamon.

Coconut milk

The coconut milk I used is natural without added xantham gum or E numbers. Buy good quality coconut milk with no added rubbish. You can only buy these online now as all supermarket coconut milk contains cancer-causing gums and additives. Read more about carrageenan gum here. I buy coconut milk either from Amazon or Well Easy. Use my code KAM10 at the checkout to receive £10 off your first order!

Ingredients

Tips

• The key to making curries is to take your time and never rush the steps.

• Brown the onions over medium heat so they don’t catch and cause the curry to taste burnt.

• Add the spices and cook them for a few minutes to release the flavours, again over medium heat.

• Try buying spices from an Indian shop, as they are far cheaper.

• Whenever I make curries, instead of chopping my garlic and ginger, I pop it whole into a Nutri bullet with a glug of oil to blend it into a paste.

• Buy ready-prepared or frozen butternut squash for ease if you prefer.

  FAQ’s

• Can I make this vegan chickpea curry milder or spicier? Yes, you can adjust the spice level of the chickpea curry according to your preference. If you like it milder, reduce the chilli powder or omit it altogether. To make it spicier, add more chilli powder or fresh chillies.

• Can I use other beans instead of chickpeas? Certainly! While chickpeas are traditionally used in chickpea curry, you can experiment with other beans, such as kidney beans, black beans, or lentils, to create your own unique curry dish.

• Can I add other vegetables to the chickpea curry? Absolutely! Adding vegetables like spinach, bell peppers, carrots, or potatoes can enhance your chickpea curry's flavour and nutritional value. Just make sure to adjust the cooking time accordingly.

• Can I make chickpea curry in a slow cooker? Yes, you can. Follow the instructions for browning the onions, garlic, and spices, then transfer everything to the slow cooker along with the chickpeas and tomatoes. Cook on low for 6-8 hours or high for 3-4 hours.

• Can I freeze leftover chickpea curry? Absolutely! Chickpea curry freezes well, so if you have any leftovers, let the curry cool down, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw and reheat when ready to enjoy. Alternatively, it keeps in the fridge for up to 5 days.

Feeds 2 people - 1 hr prep & cooking time

Recipe

• 3 tbsp coconut/ olive oil

• 1 onion chopped

• 3oz ginger chopped/ blended

• 5 garlic cloves chopped/ blended

• 2 tsp garam masala

• 1/2 tsp turmeric

• 1 chilli ( add more if you're a badass)

• 1 tin coconut milk

• 1 tin chopped tomatoes

• 1 tin chickpeas

• 2 mini squash

• 1 sweet potato

• salt & black pepper

  Coriander & garlic brown rice

• 50g coriander

• glug of olive oil

• splash of water

• 1 clove garlic

• 1 cup of brown rice

Method

1. Cook the onions till brown in a saucepan with a little coconut or olive oil till they resemble the picture above. Then add the ginger, garlic and spices and cookout for a couple of minutes on low to medium heat, don’t worry at this stage if the mixture sticks to the bottom a little. It adds more flavour.

2. Once your spices are cooked out, then add the tomatoes, coconut milk and chopped chilli. Bring this up to the boil slightly, then reduce the heat to low/ medium.

3. Add the chickpeas, squash and sweet potato and cook till veggies are soft.

4. In another saucepan, cook your rice with copious amounts of water. Once cooked, drain and then in a Nutri bullet, add water, oil, coriander, garlic and seasoning and blend into a paste-like pesto consistency.

5. Add the coriander mixture to the rice whilst still hot and stir together. Serve with the curry and garnish with lime, tomatoes, onions or Indian pickles.

Variations

This is a great curry. If you wanted to add chicken, fish or even prawns to the curry base and omit the chickpeas, you could even use a different bean-like haricot or cannellini beans and add mushrooms or peppers to this curry. You could swap the rice for quinoa or use another grain.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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