Meatless Monday: Indian at home

We are celebrating Meatless Monday Week! With the exception of Tuesday, we are pretty much eating meatless this whole week. Yipee!!!!
I talked with my mom on Sunday and as always I shared our weekly plan with her. I told her no matter how much I like meat, eating meatless makes me feel happier, lighter and fully satisfied. To my surprise, she said she feels the same way. I find it so interesting because we are a family of carnivores, but secretly both my mom and I prefer vegetarian way of eating. What’s even funnier, my daughter also prefers vegetarian over meat based meals. I guess the apple really doesn’t fall far from the tree 😉
Today the chef prepared one of our vegetarian staples – chana masala. This light version of a favorite curry dish is a delicious way to celebrate Meatless Mondays. We served chana masala on bed of basmati rice. If you have greek yogurt on hand, it’s great served on top.

Chana Masala Recipe [source]
Ingredients1 1/2 cups fresh chickpeas (garbanzo beans)2 teaspoons olive oil 1 cup chopped onion 1 tablespoon minced peeled fresh ginger1 garlic clove, minced 1/8 teaspoon salt1/8 teaspoon ground cumin1/8 teaspoon ground red pepper3/4 cup organic vegetable broth 1/2 cup chopped seeded tomato 2 tablespoons chopped fresh cilantro1/8 teaspoon garam masala

PreparationSort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.

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