One of my friends makes the most fantastic Indian food. I usually like to be the one cooking for other people, but I would beg her to puhleeeezeeeee please please make Indian food again, pleeeeeze or I might actually keel over and die! Then she moved to Los Angeles and I haven’t seen her in years now, let alone tasted any of her cooking. It’s really tragic. When I win the lottery, I’m going to buy a jet so that I can fly around the country visiting all my friends that have moved away. This curry is my version of something my friend cooked a long time ago that I might not even be remembering accurately, but I think I’ve got it pretty close here.
This isn’t really an authentic chana masala at all, since chana masala doesn’t usually have coconut milk in it. Coconut milk ranks up there with butter, bacon and heavy cream, though, which means that you should put in everything and it will only make it better. This also has some other spices in it that I think taste awesome but have nothing to do with authentic chana masala.
Oh, and anyone who talks smack about vegan cooking has never tasted this recipe. The curry is wonderfully rich and creamy with a solid spicy kick from the cayenne pepper. Serve it with basmati rice, some warm flatbread or tortillas and your favorite chutney for a seriously delicious meal.
Coconut Chana Masala
Cook Time: 5 minutes plus 1-2 hours simmering on the stove. This recipe is really, really, really easy and comes together super quickly.
- 3 cans of garbanzo beans, drained
- 2 small potatoes, diced into 1/2”cubes
- 1 can coconut milk
- 1”section of ginger, peeled
- 8 cloves of garlic, peeled
- 1/2 c. loosely packed cilantro leaves
- 3 tbs. tomato paste
- 1 dried cayenne chili pepper (or less, depending on your spice preference)
- 1 tsp. turmeric
- 1 tsp. paprika
- 1/2 tsp. garam masala
- salt & pepper to taste
In a blender, combine all the ingredients except the garbanzo beans and potatoes.* Blend until smooth. ( This is not the way you’re supposed to make chana masala but it doesn’t matter because this way tastes amazing.)
In a large cast iron skillet (or a pot works fine too), combine the garbanzo beans, potatoes and the coconut milk-spice mixture from the blender. Simmer on low heat for an hour or two. (If you make it too spicy, you can add yogurt and some honey to cool it back down, although it won’t be vegan then.) Season with salt and pepper to taste.
Serve over basmati rice with a few sprigs of fresh cilantro. This is one of those dishes that only gets tastier if you let it sit in the fridge for a day or two, so you’ll be happy if you end up with any leftovers, which you probably won’t.
*(and the salt and pepper…. that’s always last).