Vegan Life Changing Masala with Beef & Chickpeas

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

So – flipping around the internet, I came across a recipe from a blog I love. The blog is Pinch of Yum. I love the blog because the photographs are mercilessly lush & gorgeous. About a year ago, she posted her “life-changing 30 minute masala sauce” and the photos are so great – I just could not get the recipe out of my mind – so – I made it! She offers the recipe for a masala paste & then how to make a sauce from the paste. She served the sauce over her “30-minute vegetarian meatballs.” I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy. You just whip it up in a food processor. The sauce is super easy, too, and she is right! It is delicious! You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire. The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions. I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had. Worked out great! I recommend you make this sauce & follow her blog. It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)

1 15-ounce can chickpeas – drained

for the masala paste

2 onions

5 cloves garlic

2 tablespoons fresh ginger, crushed

3 tablespoon garam masala

1 tablespoon chili powder

1 tablespoon turmeric

1 tablespoon cumin

1½ teaspoons ground cloves

2 teaspoons salt

½ teaspoon cayenne pepper

a small pile of of cilantro stems

a fistful of almonds

juice of one lemon

for the masala sauce

1½ cups tomato puree + ½ cup water or broth

1 14-ounce can coconut milk

½ teaspoon salt (taste and adjust)

GARNISH – cooked rice & cilantro

DIRECTIONS

Pulse all the ingredients for the Masala Paste in a food processor until smooth. Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe. The rest is extra!

Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes). Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes. Add the beef & chickpeas. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.

Serve over warm rice & garnish with chopped cilantro.