Vegetable Channa Masala | Dairy Farmers of Manitoba

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.