🌱 Chana Masala

Chana Masala

Calories: 625

Protein: 38 g

Prep: 20 minutes  |  Cook: 30 minutes

Serves: 4

Ingredients

  • Extra-firm tofu (cubed): 454g / 16 oz / 1 block

  • Silken tofu: 340g / 12 oz / 1 block

  • Canned chickpeas (drained & rinsed): 480g / 17 oz / 2 cans

  • Quinoa (dry): 170g / 6 oz / 1 cup

  • Onion (finely chopped): 150g / 5.3 oz / 1 large

  • Garlic (minced): 15g / 0.5 oz / 5 cloves

  • Fresh ginger (grated): 15g / 0.5 oz / 1 Tbsp

  • Crushed tomatoes: 360g / 12.7 oz / 1½ cups

  • Tomato puree: 180g / 6.3 oz / ¾ cup

  • Vegetable broth or water: 240g / 8.5 oz / 1 cup

  • Olive oil: 21g / 0.75 oz / 1½ Tbsp

  • Ground cumin: 1½ tsp

  • Ground coriander: 1½ tsp

  • Garam masala: 1½ tsp

  • Turmeric: ¾ tsp

  • Chili powder: 1 tsp

  • Smoked paprika: ¾ tsp

  • Salt: 1 tsp (or to taste)

  • Lemon juice: 1–2 Tbsp

Directions

1.  Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork.

2. In a blender, combine tomato puree and silken tofu. Blend until completely smooth and creamy. Set aside.

3. Heat half of the olive oil in a large skillet or pot over medium heat. Add cubed extra-firm tofu and cook 6–8 minutes until golden on multiple sides. Remove and set aside.

4. Add remaining oil to the pan. Add onion and cook 6–8 minutes until softened.

5. Stir in garlic and ginger and cook 1 minute.

6. Add cumin, coriander, garam masala, turmeric, chili powder, paprika, and salt. Stir 30–45 seconds.

7. Add crushed tomatoes, chickpeas, broth, and the blended silken tofu mixture. Simmer 10 minutes.

8. Return browned tofu to the pot and simmer 5 more minutes. Stir in lemon juice and adjust seasoning.

9. Serve chana masala over 1 serving (¼ cup uncooked equivalent) cooked quinoa per bowl.

 

Meal Prep Instructions

  • Batch Cook Entire Chana Masala: This recipe is excellent for meal prep. Cook the full curry, cool completely, and divide into 4 portions. Store rice or grains separately for best texture.

  • Refrigerate (Option 1): Store portions in airtight containers up to 4 days. Reheat in the microwave 2–3 minutes, stirring halfway, or warm on the stovetop over medium-low heat with a splash of water or broth.

  • Freeze for Later (Option 2): Portion cooled curry into freezer-safe containers or flat bags and freeze up to 2–3 months. Thaw overnight in the refrigerator or reheat from frozen on the stovetop over low heat, adding a little liquid as needed to loosen the sauce.

 

🌱 Vegetarian Option —  

Already vegetarian — no change required ♥️

Dinner, Vegetarian OptionTameika Gentles