I am a 1.5 generation child. A what? I was born in India and moved to California with my family when I was 6 years old, old enough to know how to use the toilet (but still run into walls) and young enough to be extremely impressionable. Growing up as a 1.5 generation child meant finding the right balance between being American without losing my culture. God bless my parents they wanted me to learn English quick [all I knew was yes, no, hi, and thank you–man was I polite ;)] so they forbade me from speaking Telugu at home. Before they knew it, Valley Girl Samantha was born, with am “um, like” this and a “no. way.” that.
As I grew up, I fought hard to retain my culture, but with little success, EXCEPT, and it’s a big EXCEPT (all caps worthy), when it came to the food. I lived Indian food. We ate it day in a day out with lots, and LOTS of rice. After I moved to college and then to Southern California for grad school, then all over the nation after that (long story), I ate less and less Indian food with every move and every passing year. I did however try every Indian restaurant which compelled me more to try cooking Indian food at home, minus the ghee, dairy and all other non-vegan stuff. Welcome to my journey I hope you enjoy these vegan chana masala–instant pot version.
INGREDIENTS for Oil-Free Vegan Chana Masala
2 tbsp. vegetable broth
1 white or yellow onion (diced)
1-2 tbsp. garlic ginger paste (to your taste preference)
2 tbsp. curry powder
a handful of spinach
1 can of fire roasted diced tomatoes
1 can of lite coconut milk
1 can of garbanzo beans
DIRECTIONS to make Delicious Vegan Chickpea Curry
- Set your instant pot to saute mode, and add the vegetable broth.
- Once the broth starts to sizzle a little, add your diced onions and sautee until they turn semi-clear.
- Add the garlic ginger paste and let it cook for up to 2 minutes, or until aromatic.
- Add the curry powder and toast it for about a minute.
- Add your can of drained garbanzo beans, diced tomatoes, and cocnut milk.
- If you prefer it spicy (add in a bit of red chilli pepper flakes–you can just as well add it directly to your dish at the end).
- Close the instant pot lid and cook it on high pressure for 6 minutes.
- Once time is up, release the pressure, open the lid and stir in the spinach.
If it’s more watery, you can easily enjoy it as a soup, but I personally think it’s best served with some rice or cauliflower rice.
Question of the Day
What’s your favorite Indian dish?