Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.

Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.

Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 90 minutes

This dish is a rich and flavorful vegan take on the traditional Indian mushroom masala. It is creamy, smells great, and is full of spices.

Ingredients: 500g button mushrooms, sliced. 2 tbsp olive oil. 1 large onion, finely chopped. 4 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, chopped. 2 tomatoes, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp paprika. 1/2 tsp garam masala. 1 cup coconut milk. Salt to taste. Fresh coriander leaves, for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Chop up the green chilies, onions, garlic, and ginger and add them. Cook the onions until they become clear. Put in the diced tomatoes and cook them until they get soft. Put in the sliced mushrooms and cook them until they start to shrink and give off water. Add the turmeric, paprika, ground cumin, and garam masala and mix them in. Mix well. Add the coconut milk and salt to taste. Mix everything together by stirring. Let the masala cook on low heat for 10 to 15 minutes so the flavors can blend and the sauce can get thicker. Add fresh coriander leaves as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.

Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.

Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 90 minutes

Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.

Ingredients: 1 cup dried chickpeas, soaked overnight. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1 cup tomato puree. 1/2 cup coconut milk. Salt to taste. Chopped cilantro for garnish.

Instructions: If you soaked chickpeas, drain and rinse them. Put the vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft. Add the ginger and garlic that have been chopped up, and cook for two more minutes. Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin. Stir the food all the time for one minute. Add the coconut milk and tomato puree. Mix things together well. Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce. Turn down the heat and let the mixture simmer for a while. Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft. Add salt to your liking. Add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 90 minutes