Friday, June 18, 2010

Chana Masala, Spicy Rice

The Chef: Colleen

The Menu: A simple, lovely lunch featuring a delicious chana masala complete with tomato, kale, and spicy marinated chickpeas paired with two varieties of slow-cooked, seasoned basmati rice. Colleen also prepared a crunchy side salad chockfull of shredded romaine and cucumber slices.

The Goods: This hearty, Indian standard was exactly what we needed to warm us up on this chilly, windy Friday afternoon. We'd love to compare Colleen's tasty take on chana masala with the vegan eats served at India's first vegetarian hotel, or to all the tasty alternatives we'lll be dining on in October, when VN goes to India! Our first VegNews Vacations trip to Rajasthan, India sold-out in record time, and we can't wait to announce our plans for upcoming 2011 excursions!

1 comment:

Jessica @ Lima's Vegan Kitchen said...

mmm I'll take two, please! A trip to India *and* the chana masala!