Thursday, September 26, 2013

Kid-Friendly Channa Masala

My daughter pretty much hates tomatoes and onions, so it's weird that she loves this recipe. But love it she does, and that makes me happy!

3 tomatoes, chopped roughly
1 small onion, chopped
4 clove garlic, peeled
1 TBS olive oil
1 tsp salt
1 tsp chili powder
1 1/2 tsp cumin
1 tsp garam masala
1 tsp coriander
1/2 tsp turmeric
2 cans chickpeas
1/2 cup coconut milk

Place tomatoes, onions, and garlic in the blender and blend until frothy. Set aside.
Heat up oil in the pan, then add spices. Warm those spices up, then pour in the tomato mixture. Cook for 5 minutes, covered, then add the chickpeas and cook for another 10-15 minutes until they are nice and tender. While that's happening, whip up some basmati rice, because it's nice to serve with the channa masala. Any long-grain rice will work, if you don't have basmati on hand. Add coconut milk to the pan, then cook until warmed through. Makes 6 servings.

We all rate it a 4, because it's good! It's not the most authentic channa masala you'll ever eat, but we dig it. :)

Nutritional Info (1/6 of the recipe):

Calories: 275
Fat: 9.3 g
Carbs: 36 g
Fiber: 7.4 g
Sugars: 2.9 g
Protein: 12.7 g
Vitamin A: 15%
Vitamin C: 34%
Calcium: 8%
Iron: 17%

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