An Indian Recipe and Our Meal Plan for the Week.

27 Jan

Chana masala.  Chickpea curry.  Indian yum.

Call it whatever you like, but this is a super yummy meal that won’t leave you looking for the meat.

I love, love Aart Sequeira.  I have learned all about Indian foods because of her.  This is her recipe, just modified a bit.

photo (26)

Coriander and Cumin seeds toasting away, developing those fabulous flavors.

WARNING:  Before you make this, take a trip to an International Market.  Or shop on Amazon.  But the spices are probably not all sitting in your cabinet.  So plan ahead.  The good news is that once you buy the spices, you can make this recipe over and over and over.  And none of them are expensive.

This dish is tomato-ey and deep in flavors, with a lime finish.  You get to control the heat, so spice it up, if you like.  And don’t let the word “curry” dissuade you from making this.  There is no curry powder used.  Curry just means it is a blend of spices.  And that blend can have a ton of different combos.  So don’t assume you don’t like curry…you have probably just tried the wrong one!

I totally forgot to take a picture of the finished product, served over rice.  For now, this will have to do.

photo (27)

 Chana Masala (Chickpea Curry)

  • 4 tsps cumin seeds, divided in half
  • 1 T coriander seeds
  • 1 T amchur (this is a powder made of dried green mangoes….get it at International or Indian markets)
  • 2 tsps paprika
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne (add more if you like it spicy!)
  • 2 tsps coconut oil, or water
  • 1 red onion, diced finely
  • 2 cloves garlic, minced
  • 2 tsps grated ginger
  • 4 Roma tomatoes, diced (or 2 cups)
  • 1 cup of water
  • 2 cans of chickpeas, drained and rinsed well
  • kosher salt and pepper
  • 1/2 of a lime, juiced

-In a skillet over medium-high heat, toast coriander seeds and half of the cumin seeds until fragrant, slightly darker and faintly smoking.  Remove from the heat, allow to cool slightly, then grind in a spice grinder (I use a coffee grinder…but don’t ever go back to grinding coffee unless you want it to taste like Indian food next time you grind coffee!) until it is fine.  Pour into a bowl with the remaining spices: amchur, paprika, garam masala, cayenne pepper.

-Set a large skillet over medium-high heat, and warm oil or water.  Add the remaining cumin seeds.  They should sizzle as they hit the oil.  Let them cook 30seconds, darkening slightly, then add the onions.  Season with a little Kosher salt and saute’ until starting to brown (about 15 minutes).  If the onions start to stick or the brown bits develop and start to burn, sprinkle with a little water and rub the brown bits with your spoon.

-Add garlic and ginger, saute’ 30 seconds.

-Add the spice mixture and saute’ for 30 seconds.  Add the tomatoes, some Kosher salt, and cook until the tomatoes deepen in color and a course ragu type sauce forms, about 5 minutes.

-Add chickpeas, cooking a minute or so.

– Stir in water, then gently simmer, uncovered, for about 10 minutes.  Add the lime juice.  Taste for seasoning.  This is SO important!!!  You will need to add salt and pepper.  Cover and let the flavors marry for at least 10 minutes.  Serve over brown Basmati rice.  Enjoy!

Meal plan for the week:

  • Sunday: Roasted new potatoes and Brussels sprouts, strawberries
  • Monday: Vegan lasagna (Someday I will blog this recipe that I keep working to perfect) and green salad
  • Tuesday: Black bean burgers and broccoli slaw (probably our favorite vegan meal…make it!)
  • Wednesday: Baked potatoes and fruit
  • Thursday: Leftover lasagna or black bean burgers
  • Friday: Grilled cheese made with rice cheese.

What are you eating this week?


3 Responses to “An Indian Recipe and Our Meal Plan for the Week.”

  1. Kara January 28, 2013 at 7:30 am #

    Monday: Leftover Flat Rice Noodles (from Chinese Restaurant) for Peter & Kids, I’ll prob have salad with black beans/tomatoes/salsa if needed; Fruit
    Tues: Burgers/Grilled Portabellas, Slaw you & Gretchen recommended! 🙂
    Wed: Pizza Night at church, PBJ/Fruit for Jordan & I
    Thurs: Your Vegan Tortilla Soup for me, I’ll add some ground beef to the meat eaters and call it Taco Soup for them. They’ll never know it has veggies in it! 🙂 Fruit
    Fri: Date Night Woo Hoo!
    Sat: Leftover soup or Vegan Quesadillas
    Sun: Something healthy but yummy for Superbowl

    • brittluck January 28, 2013 at 10:59 am #

      You will love the slaw! I like to make it early in the day and put it in a ziploc bag and mash it around every few hours so the lime juice gets all over it. I also leave out the oil. Or add just a tiny amount.
      Check out my last year’s Super Bowl post for some ideas!
      I also have some more ideas I will try and share this week!! Love you and am SO proud of you!

  2. Gretchen January 28, 2013 at 8:31 am #

    Here is what we got for the week.
    Sun- baked potato soup
    Mon- your lasagna
    Tues- nutritious eats tofu wraps
    Wed- pumpkin chili
    Thurs- leftovers or tostadas
    Fri- baked potatoes
    Sat- out

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