Channa Masala Spiced Recipe

I call this recipe a “cheater” recipe because it is just so darn easy it’s ridiculous. I’m sure the authentic version of Channa Masala (Indian curried chickpeas) takes much, much longer and I may just be making someone angry by displaying such a simple recipe as Channa Masala”. But it does remind me of my favorite Indian dish very much, so I’m going with it! I think you’ll love it too, authentic or not.

The thing I love about this recipe is that not only is it easy, it’s also really cheap- most of us already have onion and garlic lying around, spices in our cupboards, and many of us have a can of chickpeas and diced tomatoes in the pantry. Maybe you even have a can of coconut milk and some spinach in your fridge. In that case, you’re in luck!

I paired this easy curry with some Indian-spiced cauliflower I roasted quickly in the oven, for a quick and simple weeknight dinner that take less than 30 minutes to come together. How about that, Rachael Ray?

Cheater Channa Masala
Serves 2

1 tbsp coconut oil
1/2 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp coriander
pinch cayenne
1 large (19-oz) can chickpeas, drained and rinsed
1 14-oz can diced tomatoes, blended
1/2 cup full-fat coconut milk
4 cups baby spinach, chopped
sea salt, to taste

1. Heat coconut oil in sautee pan over medium heat. Sautee onion and garlic until translucent. Add spices and toast for 10-20 seconds, stirring constantly. Add drained chickpeas and stir to coat with spices. Add in tomatoes and coconut milk and stir well to combine.

2. Simmer chickpeas in tomato/coconut milk sauce for about 10 minutes until sauce is desirably thickened. Stir in spinach and let wilt. Add sea salt and cayenne to taste. Serve with rice, {gluten-free} naan or cauliflower recipe below.

Indian-spiced roasted cauliflower
Serves 2

1 head cauliflower, chopped into florets
1-2 tbsp oil of choice
sea salt
garam masala
handful fresh cilantro, chopped

1. Preheat oven to 400 degrees. Toss cauliflower florets with oil and a sprinkle of sea salt. Generously shake on garam masala and toss again until fully coated.

2. Roast in preheated oven for 15-20 minutes until softened and golden. Toss with fresh cilantro and serve.

What is your favorite Indian dish? Baigan Bharta is my second fave- I love me some eggplant!