Vegan chana masala is a perfect dish for cold winter days when you feel like something comforting yet uncomplicated.
Long before I went vegan, I got invited to lunch by my Indian friend’s vegan family. I did not know what to expect as I had never knowingly had any vegan food before. I did hear that Indian cuisine had a reputation for some fantastic meatless cooking though so I wasn’t at all worried. The lunch was a sensational, an intensely colourful feast full of exotic flavours and smells presented on tens of small metal bowls. I was amazed at the staggering range of flavours and textures that my friend’s mum managed to charm out of fruit, vegetables, pulses, nuts and seeds. I couldn’t stop eating as I wanted to try absolutely everything. This was where I first tried chana masala. Its complex flavour and simplicity of preparation quickly made it my go-to weekday meal. If you have a big enough pot, make a massive batch of it and either freeze it or eat it slowly over the course of an entire week – you’ll be grateful for this foresight when you get home from work late, cold and knackered one evening. It can be a real life saver!
