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Vegan Chana Aloo

Course Main Course
Cuisine Indian, Vegan, Vegetables
Keyword vegan chana aloo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.