Chana Masala

Ingredients:

  • 2 16 oz cans coconut milk
  • 1 16 oz cans chickpeas, drained
  • 1 16 oz can diced tomatoes
  • ~2 cups mixed vegetables, diced
  • 1/3 cup raisins
  • 1 TBSP lemon juice
  • 1 tsp cumin
  • 1/2 TBSP turmeric
  • 1 TBSP salt
  • 2 TBSP curry powder
  • 1/2 tsp pepper
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1 bunch cilantro (garnish)

Directions:

  1. Wash hands.
  2. Heat oil in skillet.  Add cumin, turmeric, salt, curry powder, pepper, ginger, cinnamon, and garlic. 
  3. Add mixed veggies  and sauté until lightly browned. 
  4. Add cans of coconut milk, tomatoes, chickpeas, raisins, and lemon juice. 
  5. Simmer 15-20 minutes (350 F). 
  6. Serve with whole wheat pita/naan or brown rice and garnish with cilantro if desired.

Adapted from a Bellingham Public Schools Central Kitchen recipe!