Vegan Aloo Chana Masala Bowl - Super Simple!

This is a super easy and tasty dish with only a few simple ingredients, and it all comes together in about 30 minutes! The warming spices and comforting flavours make it perfect for cold winter evenings. All of the toppings make this dish super delicious, so definitely don't skip them :) 

Serves: 2

Ingredients: 

  • 300g potatoes (about 2 medium potatoes)
  • drizzle olive oil
  • 1 red onion,
  • 2 cloves garlic
  • 1 tbsp garam masala
  • 1 tsp cayenne pepper (adds spice- more/less to taste)
  • 1 tsp dried coriander
  • 1 tsp cumin
  • salt and pepper
  • 1 tin chickpeas, drained and rinsed (about 240g drained)
  • a couple tsp lemon juice (more/less to taste)
  • Toppings: pomegranate seeds, vegan creme fraiche or yogurt, mango chutney, roasted salted peanuts, fresh coriander, poppadom 
Method: 
  1. Peel and chop the potatoes in 1 inch cubes. Add to a large pot of water and bring to a boil. Boil for about 10 minutes, until fork-tender but not mushy. Drain the potatoes.
  2. Whilst the potatoes are cooking: peel and dice the red onion, and peel and mince the garlic. In a large frying pan, heat up a little olive oil. Add the onion and a large pinch of salt, and fry for about 8 minutes, until translucent. Add the garlic and fry for 2 minutes.
  3. Once they are cooked and drained, add the potatoes to the pan. Fry with the onion and garlic for about 10 minutes before adding the spices (garam masala, cayenne pepper, coriander, cumin, salt and pepper). 
  4. Add the drained chickpeas and stir into the mixture. Cook everything together for about 10 more minutes, adding a splash of water if it looks too dry. 
  5. Once everything is cooked through, remove from heat and stir in a little bit of lemon juice. Taste and adjust seasoning.
  6. Serve with a few spoonfuls of vegan creme fraiche or vegan plain yogurt, mango chutney, a handful of pomegranate seeds, roasted and salted peanuts, fresh coriander, and a poppadum.
Enjoy! :)  

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