Chana Masala Recipe - Christmas Remains Veggies Chana Masala, Chana Masala


Christmas Remains Veggies Chana Masala


Make the most of the leftovers of your Christmas day. Add sprouts, roasties, parsnips and more to this fragrant vegan curry. Serve with creamy coriander and mint yogurt.

Chana Masala Recipe - Christmas Remains Veggies Chana Masala, Chana Masala


Ingredients For Making Chana Masala


  • 1 tablespoon oil (to fry)
  • 1 chopped onion
  • 1 clove garlic grated
  • 1 ginger (about one inch, grated)
  • 1 red bell pepper, finely sliced ​​(remove the seeds if you do not want it to be very spicy)
  • 1 teaspoon cumin seeds
  • ½ teaspoon cilantro
  • ¼ teaspoon saffron
  • ½ tablespoon mustard
  • 1 tablespoon tomato puree
  • 1 can of peeled tomato
  • 1 can of chickpeas
  • ½ teaspoon garam masala
  • 1 sprig of coriander (for yogurt)
  • 1 bunch of mint leaves (for yogurt)
  • 2 tablespoons coconut yogurt
  • 1 lemon, juice only (for yogurt)


Total Time Required

  1. Total time required 30 minutes
  2. Cooking time: 30 minutes

Get Ready For The Front


Keep the leftover vegetables baked at Christmas dinner


Steps For Making Chana Masala Recipe

  1. In a dry pan, toast your spices (except the mustard seeds) until you can smell their aromatic oils.
  2. Remove the spices and mix with the garlic, ginger and tomato puree.
  3. Add the oil to the pan and add the mustard seeds. When they start to burst, add the onions, the pepper and a pinch of salt. Cook for 8 minutes (until they are soft and gently starting to caramelize).
  4. Add the curry and cook for 5 minutes, add the canned tomatoes and bring to the boil. Reduce to a boil and cook for 20-40 minutes.
  5. Finish with the garam masala and season to taste.
  6. Add your roasted veg and heat until they are very hot.
  7. For coriander and mint yogurt, add the ingredients along with a pinch of salt and sugar to a food processor or a blender. Mix until smooth.

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