I have a backlog of pics and recipes to put up here for the Dollar Tree Challenge, but wanted to share our dinner tonight. This spicy, savory curry is a spin on Chana Masala.. I used canned marinara sauce as the base of the curry sauce, which worked out really well. I realize that some of the spices I used, most people won't have on hand, but I will include them in the recipe.
Chana Masala Veggie Curry
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 tbsp curry powder
- 1 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp powdered ginger (fresh would be soo much better and I'd use 2 tbsp)
- 1 tsp cayenne or less if you don't like heat
- 1/2 cup frozen peppers and onions
- 1 cup frozen cauliflower (I picked out the cauliflower from a broccoli cauliflower mix)
- 15 oz can chickpeas
- 1 cup frozen peas and carrots
- 3 cloves garlic, pressed
- 1/2 cup water
- 2/3 cup marinara sauce
- 1 tbsp vinegar
- Salt/Pepper to taste
- Over medium heat, add the oil and spices and toast the spices for 20 seconds.
- Add the frozen peppers and onions, cauliflower and the can of chickpeas, including their liquid along with 1/2 cup water and marinara sauce.
- Cover and bring to a simmer for 15 minutes.
- Add the pressed garlic and stir in vinegar. Cover and let sit for 5 minutes, then season with salt and pepper to taste.
I have a bunch of thoughts about poverty, food deserts, nutrition, food policing, privilege and so much more that I will get around to writing.. I have very strong opinions and have been a little nervous to share what I really think, but if I am going to continue to blog here, I need to start being more authentic about my beliefs and my passions and stop caring if I offend people. Because I really, am sick and tired of pretending I don't hold the opinions I do.