I have really been loving Thai food lately, but have yet to learn how to make it. Indian food is a close second and there seems to be more recipes for Indian food in the blogosphere. I found this recipe for Chana Masala and thought it was genius that it uses coconut milk (a staple in Thai food). Then I realized that coconut milk is a common dairy substitute for vegans and most chana masalas do not use coconut milk. But I actually seem to think this meal tastes a lot better with the lovely, subtle island taste of coconut milk.
(If you'd like another lovely option for Chana Masala without coconut milk, click here.)
Adapted from The Gluttonous Vegan
2 cans chickpeas, drained and rinsed
2 onions sliced
3 cloves garlic, minced
1/4 teaspoon ginger
2 15 oz. cans diced tomatoes*
1 can coconut milk
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon fennel seeds
1 handful fresh coriander
1/4 teaspoon garam masala
juice of 1/2 a lemon
*I only had tomatoes with diced green chiles and it worked just fine.
Thinly slice the onions and place into a deep frying pan with olive oil. Place over medium heat for about 10 minutes, or until they cook down.
Add ginger and garlic and cook for a few more minutes. Add tomatoes, pepper flakes, cumin, ground coriander, turmeric, and fennel seeds. Let simmer for about a minute, then add chick peas. Stir them in, then add the coconut milk.
Stir all ingredients together and let simmer for about 20 minutes, or until much of the liquid has boiled out. Be sure to stir every 5-10 minutes, so nothing sticks.
After much of the liquid has bubbled away, add fresh chopped coriander and garam masala. Squeeze lemon juice onto the mixture and add salt to taste.
Serve immediately with rice or flatbread.
Enjoy some grub!