Saturday, October 18, 2008
Channa Aloo or VeganMoFo Day 15
Rob arrived home today in time for lunch. I decided to use up most of the remaining chickpeas by making channa aloo. I don't have a recipe I particularly like for this dish so I made it up on the fly and it was probably the best (so says the family) channa aloo I've made. I will remember everything I threw in, but sadly I have no idea how much of anything I used since I would just put something in and taste it and add something else. I know I used the following: canola oil, diced onions, mustard seeds, garam masala, cumin, turmeric, chili powder, curry powder, ginger, cardamon, salt, minced garlic, red pepper flakes, vegetable broth, nutritional yeast, crushed tomatoes, a ton of cooked chickpeas, boiled potatoes, and a little of the secret ingredient (don't tell Rob) Tofutti non-hydrogenated sour cream. I wish I'd had some fresh chillies, but it was fine without. I used regular basmati rice and we had garlicky kale too. Warm and yummy on this fall day. Gluten-free too for those of you who avoiding gluten. I only have about a cup left of the chickpeas. Yay!