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  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
  • Classes
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you can cook

Choley

An Indian (but not too spicy) Vegan Main

                                                              Ingredients

Picture
1 Tbs. oil
1/4 tsp. cumin seeds
One 8 oz. can of tomato sauce

1/2 tsp. tumeric
1/4 tsp. salt
1/4 tsp. pepper
One 15-1/2 oz. can of chickpeas (garbanzo beans)
1 large waxy potato, boiled and cut into 1/2" cubes; Yukon Gold works well
1 small (2-3") onion cut into tiny pieces

1 tsp. chaat masala ("choley seasoning")
1/2 cup chopped cilantro

Directions

1. In a 10" skillet, heat the oil and add cumin seeds. Cook until golden brown (about 30-60 seconds), and add tomato sauce, salt pepper and tumeric.

2. Add chickpeas and 1/4 c. of water and cook 2 minutes.

3. Add potatoes, 1/2 of the onion and cook for 2 minutes. Add an additional 1/4 c. water if the sauce becomes too thick to coat the potatoes or begins to stick to the bottom of the pan.

4. Add 1 tsp. chaat masala and 1/4 cup of the cilantro, and cook for 2-3 minutes.

5. Garnish with the remaining onion and cilantro and serve.

Makes 2-3 main dish or 4 side servings

Good to know

Choley is delicious served hot or at room temperature.

When served with a salad and some naan, it makes a complete (vegetarian or vegan, depending on the naan) meal.