My only complaint about a lot of Indian food is that it often lacks green veggies, which add so much color and nutrients. So I usually top this recipe with fresh baby spinach and/or cilantro (fresh coriander).
Recipe type: Main, Entree
2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 tablespoon curry powder
1 tablespoon tomato paste or ketchup
15 oz can chick peas, drained, reserving 3 tablespoon liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper
crushed red pepper, optional to taste
1 tablespoon vegan margarine
cilantro (fresh coriander) or spinach (optional)
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Stir in spinach or cilanto, if using. Serve over rice, or straight-up for a low-carb meal.
Recipe by Vegangela at http://www.vegangela.com/2010/09/29/super-easy-chana-masala/