Name: Slow-Cooker Chana Masala
Prep time: 40 min
Total time: 5 h
Ingredients: 2 onions, chopped (2 cups); 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1⅓ cups chopped tomatoes; 1 tablespoon mild curry powder; 1 tablespoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 1 pinch of freshly ground black pepper; 1 large russet potato, cut into ½-inch cubes (2 cups); 1 cup dried chickpeas, rinsed; 1 tablespoon fresh lemon juice; 1 teaspoon snipped fresh cilantro; 1 pinch of sea salt

Prep-time: 40 minutes / Ready In: 5 hours
Makes 6 cups
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Chana masala is a popular vegetarian Indian curry dish made with tomatoes, spices, and chickpeas. (Chana means chickpea in Hindi.) This slow cooker version means you can make it whenever you want without having to hang around the kitchen while it cooks. The recipe calls for potatoes, which make the dish more filling, but you can leave them out for a lighter option or substitute sweet potatoes or winter squash. Chana masala will keep up to five days in the fridge and also freezes well for future meals. Serve over brown basmati rice.

By Darshana Thacker Wendel, Nov 19, 2018

Ingredients

2 onions, chopped (2 cups)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1⅓ cups chopped tomatoes
1 tablespoon mild curry powder
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 pinch of freshly ground black pepper
1 large russet potato, cut into ½-inch cubes (2 cups)
1 cup dried chickpeas, rinsed
1 tablespoon fresh lemon juice
1 teaspoon snipped fresh cilantro
1 pinch of sea salt

Instructions

Bring ¼ cup of water to a boil in a large skillet. Add the onions, garlic, and ginger; cook over medium-low heat for 10 minutes or until onions are starting to turn golden, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the tomatoes, curry, coriander, cumin, turmeric, cayenne, and black pepper. Cook for 10 minutes more or until tomatoes are softened, stirring occasionally.
Transfer the tomato mixture to a 4- to 5-quart slow cooker. Stir in the potato, chickpeas, and 2½ cups of water. Cover and cook on high heat for 5 hours or until the stew is thick and chickpeas are tender.
Stir in the lemon juice and cilantro; season with salt. Serve over brown basmati rice or your favorite whole grain.

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Chris1 year ago

How should I adjust the recipe to make on the stovetop with canned chickpeas? Thanks!

Kevin Rymes12 months ago

I am certainly not qualified to speak as a professional on this matter, but I would imagine covering the skillet/pan with a lid and placing it on LOW would tend to simulate a slow cooker.

Cyndi Daugherty1 year ago

Family said to never, ever make this again.

Mary Norris2 years ago

This is a great dish! My husband loved it! Thank you!

Patrick Connealy2 years ago

Love it.

Leo Benedict Fundaro Jr.2 years ago

VERY GOOD!
THANKS LEO & JANET

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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