Coconut chana masala

Chana masala is our favorite Indian curry around these parts, but we wanted something a little different. Less tangy, more creamy. I decided to use coconut milk instead of the usual tomato and margarine base. It's a bit more mild and came together even quicker. The coconut adds a subtle, exotic flavor so this seems more of an Indonesian curry than an Indian one. You can use your favorite beans instead of chickpeas, and any vegetables you have around.

Coconut chana masala

vegan, gluten-free

serves 4

Ingredients

• 1 can coconut milk (I used light)
• 1/2 large or 1 small onion, diced
• 3 cloves garlic, run through a press or crushed
• 2 tbsp curry powder (use a pre-made chana masala powder or make your own)
• 1 tbsp amchur powder (or a squeeze of lemon or lime for tartness)
• 1 tbsp tomato paste
• 1 can chickpeas
• 1/2 red pepper, chopped
• 2 C spinach, chopped
• 2 C faux chicken, torn into bite-size pieces
• salt

Directions

• The fatty part of the coconut milk will have risen to the top, so be careful not to shake it up when you pour just enough to cover the bottom of a medium pot. Heat on medium til the center starts to bubble.
• Add onions and saute til soft, about 8 minutes. Add garlic, saute another 2 minutes.
• Add curry and amchur powders, mix in and let cook for 1-2 minutes. Add tomato paste, mix, and cook another 1-2 minutes.
• Add chickpeas, stir, cook til heated through or about 2-3 minutes.
• Pour the rest of the coconut milk in, mix thoroughly, and bring to a simmer.
• Add red pepper, spinach, and pre-cooked faux chicken.
• Salt to taste. Garnish with fresh cilantro if you like.