Best 4 Slow Cooker Vegan Chana Masala Recipes
**Experience the symphony of flavors in this slow-cooker vegan chana masala, a delightful symphony of chickpeas, tomatoes, onions, and a medley of spices that will tantalize your taste buds. This wholesome dish, brimming with plant-based goodness, is not only a culinary delight but also a testament to the versatility of vegan cooking. Immerse yourself in the aromatic embrace of cumin, coriander, and garam masala, which blend seamlessly with the tangy tomatoes and creamy coconut milk, creating a rich and flavorful gravy that lovingly envelops each tender chickpea. Accompany this delectable curry with fluffy basmati rice or warm, pillowy naan bread, allowing the flavors to dance on your palate. Vegan chana masala stands as a testament to the boundless possibilities of plant-based cuisine, offering a satisfying and nutritious meal that will leave you feeling nourished and content.**
**Explore additional culinary adventures with our diverse collection of slow-cooker vegan recipes, each brimming with unique flavors and textures. Embark on a journey to culinary bliss with our hearty slow-cooker lentil soup, where lentils, vegetables, and aromatic spices come together in a comforting and nourishing embrace. Indulge in the smoky richness of our slow-cooker black bean tacos, where tender black beans, roasted bell peppers, and a medley of spices create a tantalizing filling wrapped in warm tortillas. For a taste of the Mediterranean, our slow-cooker Mediterranean chickpea stew beckons with its vibrant mix of chickpeas, vegetables, and a flavorful broth infused with herbs and spices. And if you crave a taste of classic comfort food, our slow-cooker vegan chili is sure to satisfy, with its hearty blend of beans, vegetables, and a rich, savory sauce.**
SLOW COOKER VEGAN CHANA MASALA
The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
- Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
- Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
SLOW COOKER CHANA MASALA
Chana Masala or Amritsari Chole is one of the most popular dishes in India. It is a heavy breakfast which is generally accompanied with lassi. Chana Masala or popularly known as Choley is served with Bhature [Indian fried bread] onions, pickle and green chutney. Bhatura chole is a breakfast invented in Delhi post partition and nowadays, it is popular breakfast around north-west India and other parts of the Country. A friend of mine introduced me to Slow Cookers but I was not sure if I can cook any Indian food. Since the concept of slow cooking is very popular in India and my grandmother would always use this method I went ahead and tied. I must say, anyone trying to cook Indian food should try slow cooker as the results are simply amazing. It enhances the flavor of food ten folds. Here is a very easy recipe.
Provided by quickbitechef
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Switch on your slow cooker at low for 8 hours.
- In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
- In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
- Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
- Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
- I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
- Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.
SLOW-COOKER CHANA MASALA RECIPE - (4.2/5)
Provided by รก-25087
Number Of Ingredients 13
Steps:
- Combine everything except the chickpeas in a slow-cooker and turn on low for 6 to 8 hours. Add chickpeas, and cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.
Tips:
- Use a variety of beans. This recipe calls for chickpeas, but you can also use black beans, kidney beans, or any other type of bean you like.
- Don't overcook the beans. Cook them until they are tender but still hold their shape.
- Use a good quality garam masala. This spice blend is essential for giving the chana masala its characteristic flavor.
- Add vegetables. This recipe calls for onions, tomatoes, and bell peppers, but you can also add other vegetables such as carrots, potatoes, or peas.
- Adjust the spice level to your liking. This recipe is mildly spiced, but you can add more chili powder or cayenne pepper if you like it hotter.
- Serve with rice or naan. Chana masala is traditionally served with rice or naan, but it can also be served with other types of bread or even pasta.
Conclusion:
Chana masala is a delicious and versatile dish that can be enjoyed by vegans and meat-eaters alike. It is a great way to use up leftover chickpeas, and it is also a healthy and affordable meal. The next time you are looking for a quick and easy weeknight dinner, give this slow-cooker vegan chana masala a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
