Chana Masala

Hey! Long time no see! Hope you’re all well. Happy Novel Writing Month! I mean, November! Ugh! Right now, I’m up to my eyeballs in my writing. I’m 53,630 words into my second memoir and well… I’m kinda stuck! It’s not flowing as I’d hoped. It takes time to find your theme and all, but this has been painstaking and to be honest, I’m really tired of working on it.

Anywho… I stopped to watch some videos today, and found this recipe on High-Carb Hannah’s YT channel. My husband loves anything curry and because it’s a little cooler here in Florida now, it was a perfect day to make it. I sent him to the grocery store to get what I didn’t have on hand, and I’m so glad I did. It’s definitely a keeper. And, we have plenty left over for tomorrow so all I’ll have to do is make some more rice. Yay!

Try it out and let me know if you like it too. And don’t forget to subscribe to Hannah’s channel.

Hope you enjoy it as much as we did. Here we go.


1-yellow onion, chopped. I used dried onion or you could use powder

1- inch piece ginger, minced

1 tsp – Garam Masala

1 tsp- cumin

1 tsp- curry powder

1 tsp- salt

3 Tbsp – tomato paste

1- fire roasted tomatoes

1 – can chickpeas, drained and rinsed

2- cups cauliflower florets

1- small sweet potato, chunks

Handful – small golden potatoes, chunks

1 -1/4 cup water

1- cup full-fat coconut milk


Make jasmine rice according to package directions and set aside.

In a tablespoon of water or oil of your choice, sauté the onion and ginger until fragrant.

Add in your potatoes

Add all the seasonings

Add the water

Add cauliflower and stir

Bring to a boil

Add the coconut milk

Turn down the heat and simmer for twenty minutes of until vegetables are soft.

When curry is done, plate along side rice in a bowl or on a plate.

Note: You can add any vegetables you have in your crisper, or omit the ones you don’t like. This would be fabulous with garlic naan. 😋



If you’d like to support me, and love reading memoir, you can find my first memoir Steel Town Girl here.

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