Chana Masala (Chickpea Curry)
A hearty vegetarian curry loaded with chickpeas and sweet potato, given a spicy kick by Korean green chili. Chickpeas stand in for meat as the protein, so it's light yet filling, and the spicy sauce is perfect over rice.
Ingredients
Main
- Chickpeas1 cup (soaked)
- Carrot1/2
- Onion1
- Potato (or sweet potato)1
- Zucchini1/2
- Cheongyang green chili1–2
- Water3 cups
Curry & Seasoning
- Curry roux (block)3–4 blocks
- Ground pepperTo taste
Directions
- 1
Soak the chickpeas well in water, then boil or steam them until tender.
- 2
Cut the carrot, onion, potato (or sweet potato) and zucchini into bite-sized pieces. This is a vegetarian curry that gets its protein from chickpeas instead of meat. Slice in some Cheongyang green chili for a sharp, spicy note that suits Korean tastes.
- 3
Add just enough water to the cut vegetables and simmer until they are fully cooked. If you're using chickpeas that were only soaked, add them now to cook along.
- 4
After about 10–15 minutes of simmering, the vegetables will all be tender.
- 5
Add the cooked chickpeas and let it simmer briefly once more. Since they replace the meat, add them generously.
- 6
Turn off the heat and stir in the curry roux until it dissolves completely.
- 7
Once the roux has dissolved, simmer again over low heat until it thickens, and it's done. For extra heat, add a little more ground pepper to taste.