Vegan Chana Aloo

Hey, do you like Indian food? I guess that’s a pretty broad question. Maybe the better question is, what’s not to like? Indian food is undeniably flavorful: rich in spices both familiar and exotic. It is certainly a vegetable-centric cuisine which is probably one reason why I was initially drawn to it. Seriously, the more dishes I try, the more I love and crave it. Below some Indian specialties I adore: Lasooni Gobi, Roti, Pindi Chaana Masala. Shout out to Matt for taking me there:)

Today, I am sharing my recipe for Vegan Chana Aloo. (chana=chickpeas, aloo=potatoes) This dish also includes tomatoes, and is sometimes called Chana Aloo Masala (masala for, you guessed it, tomatoes!) Both potatoes and tomatoes were made their way to India in the 1500’s, thanks to the Portuguese and the inimitable spice trade. I turn to Wikipedia for this excerpt: “Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.”

Check out this cool image celebrating ancient Indian food:

Back to Vegan Chana Aloo. This time honored recipe combines the Indian staple, chickpeas, with bite-sized potatoes and a curry-like tomato-based sauce. It is a relatively common Indian dish. I have cooked up different versions until I landed on a spice and texture combination that I really like. If this is your first foray into Indian cuisine, you will hopefully find this to your liking.

 And…if you try this, please let me know in the comments below.

Sukh bhojan!

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Vegan Chana Aloo

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Course: Main Course

Cuisine: Indian, Vegan, Vegetables

Keyword: vegan chana aloo

Author: cele mcevoy walter

Ingredients

• 2 medium russet potatoes about 14-16 ounces
• 1 bay leaf
• 1 medium yellow onion
• 1 tbsp olive oil
• 1 tbsp ginger-garlic paste or 2 tsp minced garlic and 1 tsp minced ginger
• 2 tsp chili powder
• 1 tbsp garam masala
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp turmeric
• 2 cups water
• 3/4 cup coconut milk
• 1 can chickpeas drained and rinsed
• 1 14 ounce can diced tomatoes or 14 ounces tomato purée drained and pureed
• 1 tbsp chili in adobo optional for an extra kick

Instructions

1. Scrub, dry and cut potatoes into 1 inch (or so) pieces.

2. Place potatoes and bay leaf in large saucepan filled with cold water and bring to a boil.
3. Boil for 5-8 minutes until tender. (fork should easily go through potato).
4. Drain potatoes and set aside, discarding bay leaf.

5. While potatoes are cooking, gather remaining ingredients, dice onion and puree tomatoes.

6. Add olive oil to a large cast iron skillet and turn heat to medium.
7. Add onions and sauté.
8. When onions are translucent and beginning to color, add all of the spices.
   
9. Continue to sauté on low heat until nice and fragrant, about 5 minutes.
10. Add tomato puree and stir well.
    
11. Add water and cook for an additional 10 minutes on medium low heat.

12. Add potatoes, chickpeas and coconut milk. Continue to simmer for about 10-15 minutes.

    
13. Serve over cooked brown rice.
    

Recipe Notes

Ginger Garlic paste. This is BIG in Indian cooking- so aromatic and loaded with healthy micronutrients! You can certainly purchase this, but it’s super-easy to make and have on hand:

Process 2 ounces peeled garlic cloves with 1 ounce minced fresh ginger and 2 tbsp water. You can save this paste in an airtight container in the refrigerator.