Kale Chana Masala Stew
Kale Chana Masala Stew made in an Instant Pot with Indian chana masala inspired flavors and lots of veggies like kale, carrots, celery. A perfect low carb plant based goodie!
CHANA MASALA is chickpea curry that is cooked with simply onions, tomatoes, ginger, garlic and bunch of other spices. It is one of the best plant based Indian curries of all time. It pairs well with either roti/paratha/chapati or just simple jeera rice. I love chana masala and the comforting flavors of it. However I sometimes like to make my dinners light and low carb, preferably gluten-free and dairy free. Hence this stew recipe!!
This Kale Chana Masala Stew has all the chana masala flavors that I am obsessed with, however it is loaded with lot of veggies and is simply gluten-free and dairy-free. Not only it is healthy, it is also super simple one pot meal. I love making it in an Instant Pot. Everything goes in one pot, and cooks in just few minutes. My whole family likes this stew, which makes my life a bit easy with not making few different type of meals on same night to please everyone! You can simply tame the spices to down to make it super kid friendly. My kids like to eat this over plain rice and a dollop of ghee. It does actually tastes good that way!!
This recipe is Instant Pot friendly, however you can simply make it on stove top in just one pot. Either way, this one pot plant based deliciousness is surely to hit all the spots, I guarantee it!! If you are a big fan of one pot soups like me, check out my LOADED VEGGIE TORTELLINI SOUP. It is also Instant Pot friendly soup and loaded with lots of flavors and healthy goodies! If you end up trying any of these and like it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy & Healthy Eating!!
Kale Chana Masala Stew
Ingredients
- 2 tbsp Oil
- 1 Cinnamon Stick
- 3 Cloves
- 3 Whole Peppercorn
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- 1½ tsp Grated Ginger
- 2 tsp Minced Garlic
- 1 cup Finely Chopped Onions
- 1 cup Chopped Carrots
- 1 cup Chopped Celery
- 3 cup Tightly Packed Finely Chopped Curly Kale cleaned, washed and chopped
- 16 oz Canned Chickpeas washed & drained
- 15 oz Tomato Sauce
- 32 oz Vegetale Broth
- 1 tsp Chana Masala
- 1 tsp Mango Powder
- 1 tsp Chaat Masala
- 1 tsp Salt
- ½ tsp Roasted Cumin Powder
- ½ tsp Coriander Powder
- ¼ tsp Garam Masala
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1 tsp Fresh Lemon Juice optional, taste the stew before adding lemon juice.
Instructions
- Put Instant Pot on Saute mode. If using regular stove top pot, start warming it up.
- Warm up the oil in the pot, either Instant Pot or a regular pot.
- Add whole spices (cloves, peppercorn, cinnamon stick and bay leaf).
- Once fragrant, add cumin seeds and let it cook until they start to deepen in color and starts to form aroma.
- Add chopped onions, minced garlic and grated ginger.
- Saute until onions are translucent and raw smell of garlic is gone.
- Add chopped carrots and chopped celery. Mix well.
- Add chopped kale and saute until wilted.
- Add washed and drained canned chickpeas, tomato sauce and vegetable broth. Mix well.
- Add all the spices, mix well.
- Bring it to boil.
- Turn the saute mode of, close the lid, secure the valve. Put IP on high pressure for 3 minutes. Once the timer goes off, let the pressure release naturally for 5 minutes. Release rest of the pressure manually.
- If using regular pot, bring the stew to boil, cover and simmer for 5-6 minutes.
- Open the lid, mix well. Use potato masher to mash some chickpeas. Simmer the stew for 2-3 minutes while keeping it on saute mode, or low heat if using regular pot.
- If you prefer thicker consistency, blend ¼ th cup of stew in a blender or a food processor and add it back to stew. Simmer for couple of minutes.
- Taste it, add lemon juice if needed.
- Serve it warm!!