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White Girl Makes Chana Masala

Recipe:

·       2 tbsp of oil of your choice

·       ½ onion, diced

·       1 tbsp fresh ginger, grated

·       1 Thai green chili, minced - to taste (dat bitch spicy)

·       2 cloves garlic, minced

·       ½ tbsp garam masala mix

·       1 can diced tomatoes or 1 bottle of tomato puree

·       1 cup veggie

·       1 tsp sugar

·       ½ tsp salt

·       2 cups butternut squash, cubed (I used the frozen pre-cut one)

·       1 can chickpeas, drained

·       ½ can of coconut milk (optional)

·       Fresh cilantro, chopped - to taste

Instructions:

1.       In a large pan or pot with a lid, heat oil over medium-high heat until shimmering. Add onions and ginger, sauté for 3-5 minutes, until onions are translucent. If the onions are starting to brown, lower heat.

2.       Lower heat to medium. Add garlic and Thai chili, and garam masala mix. Sauté for another minute – don’t want to burn the garlic.

3.       Add tomatoes, veggie broth, sugar, salt, squash and chickpeas. Turn heat back up to medium-high, and cover the pan. Simmer for 15 minutes. Test squash with a fork to see if tender.

4.       Remove lid and add coconut milk if desired, simmer for another 5 minutes.

5.       Remove from heat and add fresh cilantro. Serve over basmati rice.

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Evolution of the annual holiday cake (2016, 2017, 2018)

#cake #chocolatecake #baking #homemade #holidaybaking #cakedecorating #glo-up #bananacake #chocolateraspberry #yum #delicious #sprinkles