Vegan Chana Masala Recipe with Beets, Carrots, Cilantro & Lime
Vegan Chana Masala Recipe with Beets, Carrots, Cilantro and Lime
- 1/2 large golden beet
- 1/2 large red beet
- 2 carrots (regular size, not mini)
- 1 medium onion
- 4 cloves garlic
- 1 inch ginger root
- 1/4 cup green chilis
- 3 Tbsp olive oil
- 3/4 cup water
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- dash of salt
- 1 can of chickpeas
- 1/4 cup cilantro (loosely packed)
- 1 -2 limes
If your food processor can handle it, simply toss in the beets and carrots along with the onion, ginger, garlic and chili peppers and blend thoroughly. If your food processor is not quite that strong, click here for guidance on steaming the vegetables first.
In a skillet on medium heat, add the oil, then pour the beet and carrot mixture in and cook for about 2 minutes, stirring occasionally.
Next, add the chili powder, coriander, garam masala, turmeric and salt. Increase the heat to about medium-high. Stir together for about 1-2 minutes over medium-high heat. It shouldn't necessarily be boiling, but it should be close to it.
Pour in the chickpeas.
Cook for about 6 additional minutes, stirring occasionally.
Add in the cilantro.
Cook and stir for about 30 additional seconds.
Remove from heat.
Squeeze the juice of 1 lime into the mixture and stir.
For each 1 cup served, squeeze the juice of 1/4 lime, on top and add more cilantro if desired. Enjoy!
Keep eating healthy... for real!
This Vegan Chana Masala Recipe with Beets, Carrots, Cilantro and Lime will knock your socks off! Which it should! Because it’s Spring and it’s beautiful outside! So, take off those winter shoes and get those toes out! This spin on Chana Masala takes the traditional dish and adds a fresh spring flair that can be eaten warm or cold with or without a grain. This recipe will keep in the fridge for a good 4-5 days, too, so eating it cold or even as a side dish is a great idea.
Traditionally, this recipe uses tomatoes for the sauce. However, I love root vegetables like sweet potatoes, beets and carrots and since beets and carrots are in season this time of year, I thought I would use them in place of the tomatoes. The result was pretty great — bright red and delicious! The lime and cilantro at the end really bring this dish to a new level! Now, keep in mind, I use a lot of cilantro because I love it, but feel free to leave it out if it isn’t your favorite. The lime will easily suffice for additional flavor at the end. Also, when it comes to steamed veggies, I usually steam a bunch of veggies as soon as I bring them home from the grocery store. It’s a great way to have fresh steamed veggies on hand. I just put a bunch of them in a pot (see here for tips on steaming veggies) and steam them while I’m doing something else — usually making another meal, doing dishes or even working. That way, I don’t have to do this process every day. If your food processor or blender can handle raw beets and/or carrots, then you can skip steaming altogether! Also, you can now buy pre-steamed beets at some grocery stores, which is an excellent idea because beets are so darn good for you — they are a detoxifying food, good for the liver and packed with folate, potassium, fiber, vitamin B6, vitamin C and iron. In this recipe, I used golden beets, red beets and carrots, but you can easily use only beets or only carrots. I would just make sure the final mixture is about 2 – 2 1/2 cups worth.
Also, these pictures are not an accurate representation of the bright red color you will see when you make this recipe! My camera was not working properly when I made this recipe with the beets, so I had to use older photos of when I made it with tomatoes. I was pretty bummed about that! I’ll be sure to make it again with the beets to show the gorgeous bright red color!