fruit and veggie channa masala

fruit and veggie channa masalaIn another life I think I was Indian. I had to have been. It’s the only explanation for my obsession with the Indian culture and food.  Dear lord their food. I can’t get enough and would gladly OD on Indian cuisine if it were possible. I’m about to lay it all out there, so brace yourself – if I could bathe in a vat of curry, I would. Don’t roll your eyes at me! I’m serious! That being said, some of the traditional ingredients are hard to find in America and I don’t restock them as much as I should. At times it’s frustrating, but it’s really a blessing in disguise. Not having the proper ingredients forces me to fiddle around in the kitchen to create my own versions of my favorite recipes. Liiiiiike this one. Channa masala that’s packed with fruit and veggies. Just remember that I take A LOT of liberties with this recipe…so all you purists out there have been warned!

Since I went apple picking with Meagan last fall, I’ve been sneaking apples into a lot of dishes. I miss her terribly, so maybe I’m subconsciously dedicating all my recipes to her, who knows haha. The one thing I do know is that apples can add an amazing layer of flavor to savory dishes. In this recipe, apples compliment the tomato sauce, giving it body and sweet undertones. The combo of spices give it an even deeper flavor that’s truly tasty.

I pretty much make fruit/veggie channa masala every week and have no plans to stop. In fact, I’m literally eating leftovers as I type up this post. Sometimes I saute grated carrots with the onions for extra crunch. And if you’d rather use peas instead of corn…go for it! A recipe like this one is flexible, so play around! Oh, one last comment and then I’ll shut up. I like to finish it off with some cheese. Stephen likes his melted cheese :D. Enjoy!

**Increase/decrease the cayenne pepper for a spicier or milder kick. Or do what I do, and add a splash of hot sauce to finish it off.**

 

1 1/2 tablespoons vegetable oilfruit and veggie channa masala

1/4 teaspoon cumin seeds

3 garlic cloves (minced)

1 apple (peeled/diced)

1 onion (diced)

2 + 1/4 teaspoons chili powder

1 1/2 teaspoons turmeric

1/4 teaspoon cinnamon

1/8 teaspoon ground cumin

1/8 teaspoon cayenne pepper (more if desired)

1 can chickpeas (15.5 oz, rinsed/drained)

1/2 cup crushed tomatoes

1/4 cup water

3 tablespoons vinegar

1 tablespoon mustard

3/4 cup frozen corn

1 cup baby spinach (chopped)

Salt/pepper, to taste

 

Pour oil into a large saucepan over medium-high heat. Add cumin seeds and cook for 1-2 minutes, or until fragrant. Add onions, garlic, apple, and a pinch of salt/pepper. Cool for 5 minutes or until lightly brown.
In a small bowl, mix together the spices.

Stir in spice mixture. Add chickpeas. Stir to combine and cook for roughly 1 minute.

Stir in crushed tomatoes, vinegar, water, and mustard. Decrease the heat to low and cover. Cook for 10-15 minutes.
Stir in frozen corn and chopped spinach with a pinch of salt/pepper. Cover and cook for 10-15 minutes, or until hot.
Serve and enjoy!

 

 

 

 

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