Chana Vindaloo

Written by on in Dinner

I ordered a spice blend called “Vindaloo” from Pensey’s, but they did not have any recipes to go with it! So I improvised. Halfway through Greek Orthodox Lent, I decided to make chickpeas with the spice in a sauce similar to a dish from my favorite Indian restaurant.

Chana Vindaloo
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Chana Vindaloo

Recipe by The Cooking LawyerCourse: DinnerCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 1 bell pepper, minced

  • 1 onion minced

  • 1 TBS vindaloo spice seasonings (see note)

  • 1 tsp fenugreek spice

  • 1 inch piece of grated ginger

  • 2 cloves garlic, minced

  • 1 can chickpeas, drained

  • 2 potatoes, cut into 1 inch chunks

  • 1 can Rotel tomatoes / diced tomatoes with green chilies

  • 8 oz. light unsweetened coconut milk

  • 1 cup vegetable broth

  • 1 cup lentils

  • 1 pint of grape or cherry tomatoes

  • Non-stick cooking spray

  • 1 tsp dried cilantro or handful of fresh chopped cilantro

  • Salt and pepper

Directions

  • Mince onion and bell pepper.
  • In pot, with non-stick cooking spray, over low heat, begin to sweat down the onion and bell pepper. Meanwhile mince the garlic.
  • Once the onion and bell pepper are softened, add the vindaloo and fenugreek seasoning to the pot. Allow spices to toast and become fragrant, about 2 minutes.
  • Grate ginger into the pot. Then add minced garlic. Cook for another minute.
  • Add potato chunks, canned tomatoes, vegetable broth, drained chick peas, fresh tomatoes, coconut milk, and lentils. Stir well to combine.
  • Add salt and pepper.
  • Turn heat to high, and bring mixture to a boil to a boil.
  • Once boiling, allow to simmer for 20 minutes or until lentils are cooked, stirring occasionally. See note for spice level.
  • Add 1 tsp of dried cilantro or handful of fresh chopped cilantro.
  • Serve over coconut rice. See recipe cookingupjustice.com/coconut-rice

Notes

  • I purchased my Vindaloo seasoning premixed from https://www.penzeys.com/online-catalog/vindaloo-seasoning/c-24/p-138/pd-s. However, you can make your own by mixing together: 1 TBS garlic powder, 1 TBS cayenne powder, 1 tsp paprika, 1 tsp ginger, 1 tsp coriander, 1 tsp turmeric , 1 tsp mustard powder, ½ tsp cumin, and ½ tsp cinnamon.
  • Depending on your taste, the Vindaloo may be too spicy. After the dish boils, give it a taste to see if you need to add more seasonings. If it is not spicy enough, you can add some cayenne pepper (or more Vindaloo seasoning).

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