Butternut Squash and Cauliflower Chana Masala (Vegan, Gluten Free)
I rarely go for Indian food, but a craving hit this week! I absolutely love all the warming flavors and spices in Indian cuisine, and I felt a hot and cozy meal would be perfect for the low temperatures this week in Boston (although, I really can’t compare Boston to what the Midwest is dealing with right now)! Ben won’t be home for dinner for three nights, and when he’s out, I like to have a super easy meal prepped to eat so all I need to do is reheat it when I’m hungry. Gives me more time to catch up on my solo shows 🙂 We watch a show together when we are both home most nights, but we also have our own separate ones! Right now, I’m into Riverdale, but definitely need some suggestions!
Chana masala is an Indian dish comprised of chickpeas cooked in a spicy, tomato-based sauce. I wanted to make a veggie-heavy, one pot meal with inspired by these flavors, so I added butternut squash, cauliflower and spinach in addition to chickpeas. This recipe is packed with anti-inflammatory ingredients like ginger and turmeric, as well as antioxidant vitamins A and C. If you’re feeling a cold coming on, make yourself a batch of this to load up on these nutrients! This recipe ended up more than enough for three meals, so it would be perfect to serve your whole family or a larger group.
- 2-3 tsp avocado oil
- 1 medium white onion, chopped
- 3 large cloves garlic, grated or finely minced
- 2 inches of fresh ginger, grated and finely minced
- 3 serrano chilies, finely chopped
- Large handful of cilantro, finely chopped (plus more for serving)
- Zest of 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- ½ tbsp cumin
- ½ tbsp turmeric
- ½ tbsp chili powder
- ½ tbsp coriander
- 1 28 oz can low sodium diced tomatoes
- 1 butternut squash, peeled and diced into bite size pieces
- 1 whole head cauliflower, cut into bite sized florets
- 2 cans low sodium chickpeas, drained and rinsed
- 1-2 cups water
- 3 large handfuls fresh spinach
- 3 tbsp fresh lemon juice
- ½ tbsp garam masala
- Add avocado oil to a large pot on medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until translucent.
- Mix together garlic, ginger, chilies and lemon zest in a small bowl. Add to the pot and stir to combine with onions.
- Add salt, pepper and spices to the pot and stir to combine. Let cook for 1 minute until fragrant so the spices can bloom.
- Add diced tomatoes, butternut squash, cauliflower, chickpeas and enough water to just reach the top of all the veggies. Stir to combine, bring to a boil, then cover and reduce to a simmer.
- Simmer for about 20 minutes, stirring occasionally, until butternut squash is fork tender.
- Add fresh spinach, lemon juice and garam masala and stir to combine. Add more salt to taste as needed.
- Serve warm with more cilantro to garnish. Can be served over rice (I used short grain brown rice), with bread or naan, or on its own!
This recipe made 6-8 servings.
Can be stored in the fridge for 4-5 days. Tastes great cold or reheated.
If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂