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1-Pot Vegetable Chana Masala


  • Author: Flora & Vino
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2-3 servings

Description

1-Pot Vegan chana masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice.

 


Ingredients

  • 1 tsp avocado oil (or sub 1/4 cup veggie broth if oil-free)
  • 1 medium white or yellow onion, finely diced
  • 1/2 TBSP ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp ground turmeric
  • 1/4 tsp garlic powder
  • 1/8 tsp ground ginger
  • 1/8 tsp garam masala
  • 1/2 cup veggie broth
  • 1 1/2 cups broccoli florets, roughly chopped
  • 1 1/2 cups diced carrots
  • 1 1/2 cups cauliflower florets, roughly chopped
  • 1 1/4 cups of Jovial organic diced tomatoes
  • 1 13 oz. jar of Jovial organic garbanzo beans, drained and rinsed
  • 1 tsp pure maple syrup (optional)
  • 1 TBSP lemon juice
  • fresh cilantro
  • optional for serving: quinoa, rice, etc.

Instructions

  1. Heat a large saucepan over medium heat. Once hot, add avocado oil (or veggie broth) and diced onion and saute for 3-5 minutes, until onions are translucent, adding more veggie broth to the pan as needed to prevent drying out.
  2. Next, add the cumin, chili powder, coriander, sea salt, turmeric, garlic powder, ginger, and garam masala and mix well with the onions. Cook for 1-2 minutes, until fragrant. Add a little more oil or veggie broth if the pan is dry at this point.
  3. Next add the broccoli, cauliflower, carrots, diced tomatoes, chickpeas, and remaining 1/2 cup veggie broth. The mixture should very thick and stew-like. (You can add more veggie broth or water later to thin out, if you prefer more of a “soup” consistency.)
  4. Increase heat to medium high until the mixture reaches a rolling simmer, then reduce heat to low or medium-low, cover, and simmer for 10-12 minutes, or until thick and stew-like, stirring occasionally.
  5. Taste and add more sea salt or spices as desired. I like a little extra cumin and chili powder.
  6. Remove from heat and add stir in lemon juice and a drizzle of maple syrup for optional sweetness.
  7. Serve with fresh cilantro and optional grain of choice.
  8. Store leftovers in the refrigerator for 4-5 days and freeze for longterm storage.

  • Category: Entree
  • Cuisine: Gluten Free, Grain Free, Oil Free