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close up view of chana masala over celeriac puree

Chana Masala over Mashed Celeriac Puree


  • Author: Vicky Cohen and Ruth Fox
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

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


Ingredients

Scale

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 and drained

For the Celeriac Puree:

  • 1 large celeriac (celery root) peeled and diced in large pieces (see step by step pictures above)
  • 1/3 cup raw cashews + 1 cup boiling water
  • 1 tsp salt
  • 1/8 tsp pepper

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
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Indian

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