Aloo chana curry Indian dish, no oil, vegan wfpb

Aloo mattar is my favorite Indian dish. It’s peas and potatoes in a tomato based curry sauce. I’ve tried for years to make it and have finally had success! This time I used potatoes and garbanzo beans (aloo chana), because I was out of peas.
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Curry sauce:
3 large tomatoes
1 small onion
4 sundries tomatoes
Turmeric, fresh or powder
Cumin seeds or powder
Coriander powder
Curry powder, I only use a small amount of curry and a lot of the other seasonings, just to give it a little extra flavor (I’m not a fan of spicy foods, if you are add more curry or cayenne)
Ginger powder
Clove powder

Blend all sauce ingredients until smooth, it will be thick.

Aloo Chana
Boiled potatoes, chopped
1 cup Cooked garbanzo beans (or peas, okra, eggplant or other vegetable).

In a large sauce pan heat all the ingredients, add water if needed-if it gets too thick. Serve hot over Indian rice, salad, or with a pita – have yet to find a naan (Indian bread) that is oil free, but pita breads almost always are.

Indian rice
Brown or white rice
3 cardamom pods
Turmeric

Cool as you normally would your rice with these added ingredients.

Note:  I normally do not provide measurements as I don’t measure ingredients.  Each of us has our own taste and my recipes are meant to be a guideline to help you discover what works for you.  For instance in this recipe I use a very small amount of curry and a lot of turmeric, that is how I like it.  I prefer for my food to be full of flavor but not heat.  You may love heat, and may not care for so much turmeric.  I find when following a recipe I have to feel for myself what the amounts should be and use a recipe as a very loose guideline.

happy food discovery to you!

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