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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
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
Instructions
- 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
- 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
- To prepare the puree, soak the cashews in 1 cup boiling water and set aside
- 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
- 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
- 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