Vegetable Channa Masala

PREP TIME

15 min.

COOK TIME

20 min.

Serving Size

6 servings

This take on a classic curry boosts the vegetables in combination with the chickpeas. It makes a satisfying vegetarian main course or a nice accompaniment to meat or poultry curry. Serve over steamed basmati rice or with warm naan bread or crisp pappadams.

Ingredients

CHANNA MASALA FILLING

1 Tbsp (15 ml) butter
2 carrots, chopped
1 onion, thinly sliced
2 cloves garlic, minced
2 Tbsp (30 mL) gingerroot, minced
3 Tbsp (45 mL) mild Indian Yellow curry paste
3 cups (750 mL) small cauliflower, florets
3/4 cup (175 mL) water
2 tomatoes, chopped (about375 mL/1 1/2 cups
1 can (540 mL/19 oz.) chickpeas, drained and rinsed
2 cups (500 mL) green beans, chopped
2 Tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) 10% half-and-half cream
1/4 tsp (1 mL) salt

TOPPING

plain yogurt, raisins and chopped fresh mint

Directions

1.	In a large pot, melt butter over medium heat. Sauté carrots and onion for about 5 minutes, or until the onion is softened. Add garlic, ginger, and curry paste; sauté for 1 minute or until garlic is softened.
2.	Add cauliflower and water; cover and boil for about 8 minutes or until vegetables are almost tender.
3.	Stir in tomatoes, chickpeas, and green beans; simmer, uncovered and often stirring, for about 2 minutes, or until tomatoes are softened. Whisk flour into cream and stir into pot. Simmer, often stirring, for about 5 minutes, or until sauce is thick and vegetables are tender-crisp. Stir in salt. Spoon into bowls and top with yogurt, raisins, and mint.
4.	Suggested garnish: add 1-2 minced fresh hot peppers and sprinkle garam masala over yogurt.

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

You can make this curry ahead of time. Transfer to a shallow airtight container, let it cool, then cover and refrigerate for up to 2 days.
Return to a large pot and reheat over medium-low heat, stirring often, until hot and bubbling; add more cream to thin, if necessary.