42 Comfort Food Vegetarian Recipes | Chana Masala with Spinach
This roundup of comfort food vegetarian recipes runs the gamut, from healthy and decadent to soups and stews, casseroles, and pasta that are full of easy weeknight dinner recipe inspiration. This chana masala chickpea stew gets an added vegetarian boost with spinach added to the earthy, Indian-spiced tomato curry sauce.
Course Main Course
Keyword chana masala
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1/2medium yellow onion, chopped
1teaspoonwhole cumin seeds
1 1/2cupsgrape or cherry tomatoes
1 tablespoongarlic, pressed or minced
1tablespoonfresh ginger, grated or minced
1/4 teaspooncayenne pepper
1/2 to 3/4cup water
115-ounce can chickpeas, drained and rinsed
8ouncesfresh baby spinach
1/2cupplain Greek yogurt`
4cupscooked basmati rice
Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
Stir in 1/2 cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.
Add a squeeze of lemon to brighten the Indian spice flavors.Serve with cooked rice or a side of Indian naan bread.