Spicy vegetarian Indian potatoes with chilies Pineapple and potato curry Aloo gobi spiced cauliflower and potatoes Vegan aloo gobi potatoes and cauliflower Aloo matar Indian potatoes and peas Crock pot vegetable curry. Stir to mix, then let cool slightly before serving.
Easy to make, super flavorful. I also added a dollop of curd to improve the texture. It was easy and quick to make. I made it with chickpea flour pizzas and rhubarb chutney, and it was a delicious combination.
Vegan Indian Recipes - Traditional and fusion, simple, spicy, and delicious Indian Palak Tofu, Makhani, Jalfrezi, Koftas, Butter Chikin, Dals, One Pot meals . A South Indian Green Tomato Dal or Thakkali Masiyal is a delicious summer treat . A vegan, soy-free, gluten-free and nut-free cheese.androidlive.club incredibly delicious.
That sounded negative. Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful. This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Yes, big claims! Chana masala is traditionally based with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes.
Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it minimalistbaker on Instagram so we can see all your beautiful creations.
Cheers, friends! Heat a large pot over medium heat. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste or use a small food processor to pulse into a paste. Alternatively, just finely mince. Then, add to the pan with the onions. Set aside. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper.
Toss to combine, making sure sweet potatoes are evenly coated with oil. Broccoli may cook faster than the sweet potatoes. Hi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking. Follow us on Twitter , Instagram , Pinterest , and read more about us here! Have a question?
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What a great recipe! I have become obsessed. I have made it at least once a week since the first time I tried it. I go with 2 green chilies everytime and the spicyness has always varied a bit. I omit the sugar most of the time. In rural Punjab, India, they give a dark colour to chickpeas by boiling it with a tea bag. Gives your cooked chickpeas a very dark colour that would look scrumptious with proper garnishing.
This recipe would go very well with Malaysian Nasilamak, or rice cooked in coconut milk. Try it, its delicious :. This is the first thing I have made from scratch and been really really happy with. Thanks :. No subs. I am an excellent cook and followed directions perfectly.
Way to much tomatoes, which just overpowered the flavor of any of the spices. I truly do not understand why this has such good reviews. Must have some really basic taste buds. Were your spices fresh? That would be our best guess as to why it would turn out bland- otherwise, maybe try doubling the spices next time?
Absolutely delicious. Gave some reluctantly to my friend and son who also loved this dish. Hmm, so sorry to hear that! This is one of our most loved recipes. Is there any way I can help troubleshoot? Did you sub any ingredients? Thanks so much for the lovely review, Lauren.
We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? Thanks so much! Very easy to make. I cut out the sugar So delicious. My absolute favorite Indian recipe to make at home, and it is so simple! This was excellent! I used one large Serrano pepper, including the seeds, and one Anaheim pepper….. I probably would remove the seeds of Serrano next time or just use half of Serrano …..
I have found Soo many great recipes on your website! Thanks for all the wonderful dinners! Just made this dish, and it turned out great! I will say though, this tastes different from the version I usually get from my local Indian restaurant but still yummy!
My one complaint about this recipe is that I think the proportions of the ingredients were not ideal. My dish ended up with too much tomato compared to the amount of chickpeas, so I think next time I will use a small can of tomatoes instead of the 28 oz can. Thanks so much for the lovely review, Cecilia.
We are so glad you enjoyed it! I love it too! Very good recipe! My hubby made it first for his Indian colleagues and everyone liked it very much, some of them found that this was even the best chana masala they had tasted! This time it was my turn to make it and as I cant take the heat well, I added sugar and turned out great!!
A keeper! With the fresh lemon juice added at the end, it was vibrant and delicious. I served it as recommended alongside roasted sweet potatoes and cauliflower a reasonable substitute for the broccoli. I plan on making this again tomorrow.
Thanks for sharing, Teresa! Next time would you mind adding a rating? Another fantastic recipe from you. Keep up the amazing work. This is a very very very good recipe. Thank you for this recipe! This site has helped to make my vegan transition very smooth, even though I came into it almost completely unable to cook!
This was pretty good; all I would suggest is the addition of some black salt. Without it, I feel the dish would be lacking something from other varieties I have had in Indian food over the years. Loved the ease and flavor. Wonderful recipe find. So many ideas to add to this dish. This will be a staple recipe. Thanks for sharing. Such a great recipe! Just now making it for the third time in the past couple of months.
My fiance and myself loveeeeeeee it.