Chana Masala over Celeriac Puree

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Our wonderfully filling, gluten-free, vegan Chana Masala dish brings together chickpeas in a savory Indian garam masala-tomato sauce served atop a generous helping of creamy Celeriac Puree

Chana Masala over Celeriac Puree

The Middle East meets South East Asia in our heavenly Chana Masala with Celeriac Puree.  The dish marries two exquisitely-flavored cuisines resulting in a fresh new take on heart-healthy vegan fare.

Celeriac (sa-leer-ee-ak) is gaining in popularity these days thanks to its fresh, slightly nutty, celery taste and silky, potato-like consistency.  Common in Middle East and Mediterranean cooking, celeriac is often found in roasted vegetable dishes, soups, and purees making it one of our favorite go-to vegetables to replace rice or pasta.

Chana Masala is traditionally prepared with a base of onions, garlic, olive oil, grated ginger, diced tomatoes, and garam masala or mixed curry, and we maintain these ancient flavor blend in our recipe.

We save time by using canned chopped tomatoes and replace freshly-cooked chickpeas with high-quality, organic, canned beans.  You may want to try our Homemade Garam Masala to enhance the dish’s flavor, or simply purchase a store-bought garam masala mix or curry.

Packed with Protein and Flavor

Quick and easy to make, our Chana Masala with Celeriac Puree is a beautiful dish and replacing rice with creamy celeriac puree saves calories and carbohydrates.  You may want to try replacing chickpeas with lentils (Indian dal) or adding a few pieces of carrots (or beets) to the puree to subtly change its color from white to light orange (or pink.)

Several dishes will complement the Chana Masala with Celeriac Puree including our  Eggplant Chickpea Curry or Braised Curried Kale.  You can also add a refreshing salad to your meal like our Avocado Mango Salad or Veggie Noodle Salad with Orange-Peanut Dressing, along with a simple raita cucumber-yogurt sauce and a delicious mango chutney.  Set your dining room table with a vibrantly-colored tablecloth, beautiful dishes, and exotic flowers to make your Indian-Middle East feast complete!

How to prep celeriac:

1. Chop the ends

2. Peel it using a good vegetable peeler, or a sharp paring knife

3. Dice it, using a sharp knife

4. Boil it until tender

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Chana Masala over Celeriac Puree

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• Author: Vicky & Ruth
• Prep Time: 20
• Cook Time: 50
• Total Time: 1 hour 10 minutes
• Yield: 4 1x
• Category: Entree
• Method: Stove Top
• Cuisine: Indian

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Description

Our wonderfully filling, gluten-free, vegan Chana Masala dish brings together chickpeas in a savory Indian garam masala-tomato sauce served atop a generous helping of creamy Celeriac Puree

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Ingredients

For the Chana Masala:

1 tbsp extra virgin olive oil

1 medium onion, diced small

3 large garlic cloves, minced

1 1/2 tsp garam masala ( for a homemade recipe click here)

1 1/2” piece of fresh ginger, grated

1 tsp salt

1/2 tsp turmeric

2 cups diced tomatoes, with the packing juice

2–15 oz cans of chickpeas, rinsed an drained

For the Celeriac Puree:

1 large celeriac (celery root) peeled and diced large ( see step by step pictures above)

1/3 cup raw cashews + 1 cup boiling water

1 tsp salt

1/8 tsp pepper

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Instructions

1. Heat the olive oil in a large skillet. Add the onions and garlic and cook for 2-3 minutes until translucent. Add the garam masala and continue cooking for 3-4 minutes
2. Add the ginger, salt, turmeric, tomatoes, one cup of water and chickpeas. Bring to a boil, lower the heat and cook, covered, for 20 minutes
3. To prepare the puree, soak the cashews in 1 cup boiling water and set aside
4. Place the celeriac in a small pot with water and boil until tender, 20-25 minutes. Drain, reserving about 1/2 cup of the cooking water.  Let it cool slightly
5. Drain the soaked cashews. Place the cooked celeriac in a food processor with the drained cashews, salt and pepper. Process until smooth. Add the reserved cooking water as needed, to get a creamy consistency
6. Serve the  Chana Masala over the celeriac puree

Nutrition

• Serving Size: 1/4 of the recipe ( a very generous 1/2 cup chana masala)
• Calories: 343
• Sugar: 11
• Sodium: 1651
• Fat: 12.7
• Saturated Fat: 1.9
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 47.6
• Fiber: 12.8
• Protein: 13.8
• Cholesterol: 0