Chana Masala Mix

I had a craving for my famous chana masala today.

A few years ago when we were saving for our house I used to make a giant batch of this every week to take to work. This used to stop me from running out to Subway or the Chip wagon every afternoon when I was still hungry after lunch.

Chick peas bridge the gap between vegetarians and meat eaters. They are not gross and slimy like tofu and they are not cute and furry like cows.

Single Use (to make sure you like it)

2 teaspoons coriander powder
2 teaspoons garam masala
1.5 teaspoons tumeric
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon cayenne
½ teaspoon cumin powder
½ teaspoon dry mustard powder

Big Batch (makes 6 uses)

4 tablespoons coriander powder
4 tablespoons garam masala
3 tablespoons tumeric
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ginger powder
1 tablespoon cayenne
1 tablespoon cumin powder
1 tablespoon dry mustard powder

What else you’ll need

1 28 oz can of diced tomatoes
2 14 oz cans of chick peas
3 tablespoons vegetable oil

Pour tomatoes, chick peas, oil and 3 tablespoons of mix into a round slow cooker and cook on low for 4 hours. Can also be simmered in a saucepan or cooked in the microwave. This truly is curry in a hurry. Serve with basmati rice.