Charis Cuisine

Vegan Chana Aloo Masala

(Potato & Chickpea Masala)

by Carole-Lee Schuchmann

(Serves 6)

Ingredients:

2 lb. russet potatoes (about 3 large potatoes)

2 Tbsp olive oil

1 large sweet white onion

2 cloves garlic

2 Tbsp fresh ginger

1 Tbsp garam masala (recipe below)

28oz. can petit diced tomatoes

2 Tbsp tomato paste

1 tsp salt (or to taste)

15oz. can chickpeas

¼ bunch fresh cilantro (optional)

⅛ cup culinary coconut milk

4 cups cooked jasmine rice

Juice of ¼ lime

⅛ tsp curry powder

1 tsp sriracha (optional)

To make Garam Masala, you will need:

1/2 tbsp black pepper, ground

1 tbsp cardamom, ground

1/8 cup ground coriander

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

1/8 cup ground cumin

Mix all ingredients together well and store in a small jar or airtight container.

Instructions:

Peel the potato and cut it into small cubes. Place the cubes in a pot of enough boiling water to cover the potatoes by one inch, then boil the potatoes for 5-7 minutes (Until they can easily be pierced with a fork.) Drain the potatoes and set them aside.

In a food processor, mince the onion, garlic, and peeled ginger. Add extra virgin olive oil, onion, garlic, and ginger to a medium to large sized pot and sauté over medium heat until the onions are soft and transparent (around 3-5 minutes).

Add the garam masala to the pot and continue to sauté for 1-2 minutes to toast the spices.

Add petit diced tomatoes and tomato paste to the skillet. Stir tomato paste into the diced tomatoes to dissolve the remaining spices from the bottom of the pot. Add coconut milk, sriracha and lime juice, and heat through (about 5-6 minutes). Taste your sauce as you go and add salt as needed (around ½ tsp salt or so).

Wash and drain chickpeas, then add them to the pot along with the cooked potatoes. Stir everything to coat in the sauce, then heat thoroughly. Spoon the Chana Aloo Masala over cooked rice, then top with chopped cilantro and a lime wedge.