Best Slow Cooker Chana Masala With Spaghetti Squash Recipes

Slow Cooker Spaghetti Squash image

Provided by andreakrieger

Time 4h20m

Yield 4

Number Of Ingredients 2

1 whole spaghetti squash, washed thoroughly
1 ½ cups water

Steps:

Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg

Slow Cooker Vegan Chana Masala image

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion (diced)
3 medium cloves garlic (minced)
1 tablespoon fresh minced ginger (can substitute 1/2 teaspoon ground ginger)
3 cardamom pods (seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom))
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/8 teaspoon cayenne powder
3/4 teaspoon kosher salt + more to taste (if desired)
1 28-ounce can whole peeled tomatoes with juice
2 15-ounce cans chickpeas, drained
Toppings: Lemon wedges to squeeze over the top (cilantro, and/or plain yogurt (if not vegan))

Steps:

Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

Slow Cooker Chana Masala image

Provided by quickbitechef

Categories Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 17

ingredients for boiling chickpeas
2 (15 ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1 bay leaf
2 inches cinnamon sticks
3 -4 cloves
3 black tea bags (no flavor)
ingredients for gravy
1 onion, finely chopped
4 garlic cloves, finely chopped
1 inch ginger, grated
1 cup tomato puree or 1 cup chopped tomato
2 teaspoons chana garam masala powder
1 teaspoon red chili powder, adjust this based on your taste
2 teaspoons coriander powder
1 teaspoon cumin seed
4 -5 tablespoons oil
salt, to taste

Steps:

Switch on your slow cooker at low for 8 hours.
In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.