Chana Masala (Dairy, Gluten and MSG Free)

I have been craving Indian food and figured it was time I made a good dish of my own.   My sister was over this weekend and gave me a few suggestions as to what she puts in her curry dishes.  I am a big fan of chickpeas so I made mine into a chana masala.   I was able to alter one I have been working on and am very pleased with the results.  This recipe can definitely be adapted in terms of spices.  I would have preferred a little more heat but that would not have gone over well with the girls ;)  We have made this dish already a couple times and it has been enjoyed by all.

Ingredients (serves 4)

• 2 cups water or coconut milk
• 1/2 cup cashews
• 1 tablespoon olive oil
• 1 minced onion
• 2 minced cloves garlic
• 1/2 tablespoon ground coriander
• 1 teaspoon cumin 
• 1 teaspoon curry powder
• 1 teaspoon garam masala (red dye free)
• chili and/or cayenne pepper to taste
• 2 tablespoons tomato paste
• 1/2 teaspoon sea salt
• 2 cups cooked chickpeas
• 1 diced tomato
• 1 cup chopped kale or spinach
• 1 limed juiced
• 1/4 cup cilantro

Directions

1. Place cashews blender with coconut milk or water and puree until smooth.  Set aside
2. In a large wok or frying pan heat oil.
3. Fry onions until soft and add garlic, coriander, cumin, curry, garam masala, chili powder/cayenne and fry another minute to bring our flavours.
4. Add tomato paste, sea salt, diced tomato, pureed cashews, chickpeas, diced tomato and kale/spinach.
5. Cook until bubbling and then simmer for 5 minutes.  Stirring frequently.
6. When ready to serve stir in lime juice and cilantro.