Channa Masala in Green Curry

This is a rich and very spicy dish, chock full of flavor and protein, a creamy gravy with a pile of super tasty veggies and toasty chickpeas swimming around in it, and paired with basmati rice and roti bread, it is a wonderful meal.

Every batch I make always turns out a little different, tasty in every way, but sometimes the spiciness can't be controlled [i am still learning] and this particular time, the dish was extremely spicy. If you like that, i wouldn't altar the recipe much, if you are looking for milder flavor, I would add an extra can of coconut milk or an extra can of chickpeas to counteract/soak up the heat. We loved it, but it was extremely spicy, so i will definately add the 2 suggested above, and i will include that in this recipe just in case..

Otherwise, enjoy the aromas and tastes and deep flavor of this bengali dish and feel good that you aren't  tripping up on too much cream or missing out on meat.  It is a great dish to share with your vegan, gf eaters.. [disclaimer: i am sorry but i eyeballed this recipe when i put this dish together. i make it quite  bit and forget to pay attention to any sort of measurement and method. you will see this when you read the recipe. these are only guestimates, please feel free to play around with it as i did and come to your own tasty result.]

you'll need:

1 [or 2] cans of unsweetened coconut milk
1 [or 2] cans of chickpeas, drained
1/2 cup baby snap peas, in shell
1 cup carrot, cut and julienned into small pieces
3 cups fresh spinach leaves
1 small can of green curry paste
1 tablespoon turmeric
1 tsp ground ginger
1 tsp coriander
sesame oil
1 tsp cumin
2 tsp minced garlic
1 tablespoon madras curry powder
1-2 teaspoons crushed red pepper flakes


In a large heated wok, drizzle a generous amount of sesame oil, and begin with chickpeas. cook for a bit, and add turmeric, ginger, coriander, and cumin. Coat chickpeas and allow spices to come alive. Add carots, spinach, snap peas and green curry paste. Again, continue to coat, and stir, and cook, and give time for everything to really stick and flavor to take root. Add curry powder, garlic, crushed red pepper[depending if you want to add more heat at this point].

When spinach is cooked down, and veggies are soft, everthing should be a golden green color, add coconnut milk.  Stir and be sure to scrape bottom of wok to get any tasty tidbits at the bottom of the bowl..

Taste test and add salt as you see fit.  Everthing should be good hot, creamy, spicy, and ready to eat.

Serve over a pile of hot basmati rice and roti to sop up that delicious mess.

done and done:)