Now that we’re getting into the colder months here in Canada, it’s only fitting to make a spicy curry paired with a winter squash bowl! This dish is sure to warm your soul.
Not to mention it’s incredibly delicious, gluten free, and dairy free 🙂
You may be thinking.. What in the hay is Chana Masala!? Well, it’s pretty simple. Chana is an Indian chickpea curry! You can make this dish as mild or spicy as you’d like.
This dish does have a few steps, but they are all super simple, I promise you will want to make it over and over again.
Chana Masala Recipe is from the “Oh she Glows” cookbook. (Surprise suprise)
Alright let’s get to it.
Here’s what you’ll need:
- 1 medium sized onion
- 1 clove garlic
- 1 inch of fresh ginger
- Drizzle of olive oil for pan (and for acorn squash)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric (I add a bit more cause I love turmeric)
- Pinch of salt and pepper
- 1/4 teaspoon cayenne pepper (for some heat)
- 1 can whole peeled or diced tomatoes and their juices
- 1 can of chickpeas
- 1 cup of dry brown rice, for serving
- fresh lemon juice for serving
- cilantro for serving
- 2 medium sized acorn squash
Here are the steps to make this amazing meal:
- Pre-heat your oven to 350 degrees
- Grab your acorn squash and cut into halves
- Scoop out seeds and guts
- Place onto baking sheet lined with tinfoil
- Drizzle a wee bit of olive oil and season with salt & pepper
- Pop into oven for about 40 minutes
this is what it should look like before it goes into the oven:
Okay now that your squash is cooking away in the oven, time to get that rice going.
Cook 1 cup of rice according to your package instructions.
Heres a trick, I like to cook my rice in vegetable broth to give it some extra flavour. Otherwise water will do just fine!
While the rice is cooking, we’re going to make our Chana.
- In a large sauce pan or wok, heat about 1 tablespoon of olive oil over medium heat. Then add in your onions, garlic and ginger. Cook for about 2-5 minutes until it becomes fragrant.
- Then stir in your garam masala, coriander, turmeric, cayenne pepper and salt. Cook for a few minutes.
- Then add in your canned tomatoes and juices. If your using whole tomatoes, mash them up with your cooking utensil. Leave larger chunks for some added texture.
- Bring mixture to a simmer and let cook for another 10 minutes to allow flavours to marry. Finish with some fresh cracked black pepper.
Once your rice and Acorn squash are done, simply pile as much mixture as your “bowl” will fit, and top with fresh cilantro, and a squeeze of lemon!
This recipe serves 4.