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Chana Shahi

This vegan chickpea shahi curry is thickened by cashews and coconut milk and flavored with a variety of spices sure to make your tastebuds dance!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon avocado oil
  • 1 teaspoon cumin
  • 1 inch fresh ginger grated (1 tbsp)
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon asofoetada
  • ½ teaspoon chili powder
  • ¼ teaspoon cardamom
  • ½ teaspoon turmeric
  • 1 tablespoon sambal oelek
  • 1 14 oz can crushed tomatoes
  • ½ cup of cashews soaked in hot water for 30 minutes
  • 1 cup coconut milk
  • ⅔ cup water
  • 2-2 ½ teaspoon salt

Veggies & Protein

  • 2 14 oz cans chickpeas
  • 1 ½ cups fresh green beans chopped
  • 1-2 medium to large Yukon gold potatoes diced/small cubes
  • 1 cup chopped carrots diced
  • 1 cup frozen or fresh peas
  • Basmati rice and/or naan to serve

Instructions
 

  • Soak your cashews in hot water for 30 minutes
  • Prep your rice as instructed
  • Boil a pot of water with a pinch of salt and cut your vegetables.
  • Add the cubed potatoes and carrots to the boiling water and boil for 8 minutes. Then add your peas and green beans and boil for another 5 minutes until everything is tender and cooked. Drain the vegetables from the water then set aside.
  • Add your avocado oil to a pan over medium heat with cumin, ginger, chili powder, and bay leaves. Stir for 30 seconds then reduce the heat to low
  • Add in the rest of the spices and sambal oelek. Cook for another 1 minute then remove the pan from the heat.
  • Add your soaked cashews (without the water), coconut milk, crushed tomatoes, and ⅔ cup of water to a blender and blend until smooth. At least 1-2 minutes.
  • Add the sauce to the spice mixture and mix together over medium heat for 3-5 minutes until the flavors combine. Add your cooked veggies and 2 cans of rinsed and drained chickpeas to the pan and incorporate for 2 minutes.
  • Serve over rice or with naan and enjoy!

Notes

1. If you don't have sambal oelek you can substitute for sriracha or harissa instead. Just to give the dish some kick
2. If you don't have asofoetada you can sub for 2 teaspoon garlic powder