Best 4 Slow Cooker Chana Masala With Spaghetti Squash Recipes
Slow cooker chana masala with spaghetti squash is a comforting and delectable meal that is easy to make and packed with flavor. This dish combines the richness of chana masala, a traditional Indian dish made with chickpeas, with the delicate texture of spaghetti squash. The slow cooker does all the work, allowing the flavors to meld and develop while you go about your day. The result is a hearty and satisfying meal that is perfect for busy weeknights or lazy weekends. With its combination of spices, chickpeas, and tender spaghetti squash, this dish is sure to become a favorite in your household.
Here are our top 4 tried and tested recipes!
SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH
Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h30m
Number Of Ingredients 18
Steps:
- Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
- Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
- Add the chickpeas. Stir to combine.
- Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
- Cook on low for about 8 hours, until the squash is fork-tender.
- Remove squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.
Nutrition Facts : ServingSize 2 cups, Calories 353 kcal, Sugar 15 g, Sodium 635 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 14 g, Protein 13 g
SLOW COOKER SPAGHETTI SQUASH
If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.
Provided by andreakrieger
Categories Side Dish Vegetables Squash
Time 4h20m
Yield 4
Number Of Ingredients 2
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 CHANA MASALA
Chana Masala or Amritsari Chole is one of the most popular dishes in India. It is a heavy breakfast which is generally accompanied with lassi. Chana Masala or popularly known as Choley is served with Bhature [Indian fried bread] onions, pickle and green chutney. Bhatura chole is a breakfast invented in Delhi post partition and nowadays, it is popular breakfast around north-west India and other parts of the Country. A friend of mine introduced me to Slow Cookers but I was not sure if I can cook any Indian food. Since the concept of slow cooking is very popular in India and my grandmother would always use this method I went ahead and tied. I must say, anyone trying to cook Indian food should try slow cooker as the results are simply amazing. It enhances the flavor of food ten folds. Here is a very easy recipe.
Provided by quickbitechef
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
CHANA MASALA IN THE SLOW COOKER
Ever since a new Indian restaurant opened up in our town last fall, I can't get enough. It's become my new foodie obsession. For me, it wasn't enough to just enjoy a nice meal out every other month. I wanted to recreate these colorful flavors at home. If you're new to Indian cooking, don't let these recipes overwhelm you. Just because the list of ingredients is longer than usual, it doesn't mean they're difficult or expensive. It's true, you may have to spend a little bit on your initial investment in Indian cookery. Garam Masala, Turmeric, and other spices are a must, and they can set you back $5-7 per bottle. However, they last a long time and ensure the authentic flavors of India. Plus, most of the other ingredients required are inexpensive and help offset the cost of the spices. This recipe for one of my favorites, Chana Masala, is so flavorful you'll forget that it's vegetarian...and frugal!
Provided by ElizabethKnicely
Categories Indian
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine everything except the chickpeas and Basmati rice in your slow cooker and turn on LOW for 6-8 hours.
- Add chickpeas.
- Cook 2 more hours until they're tender and have incorporated the Indian flavors.
- Serve over Basmati rice.
Nutrition Facts : Calories 233.5, Fat 2.2, SaturatedFat 0.3, Sodium 1051.4, Carbohydrate 46.4, Fiber 9.8, Sugar 8.1, Protein 10
Tips:
- For a creamier sauce, blend a portion of the cooked chana masala before returning it to the pot.
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- If spaghetti squash is unavailable, substitute it with another type of winter squash such as butternut squash or acorn squash.
- For a vegan version, use plant-based yogurt or coconut milk instead of dairy yogurt.
- Serve the chana masala over brown rice, quinoa, or cauliflower rice for a complete meal.
Conclusion:
This slow-cooker chana masala with spaghetti squash is a delicious and healthy meal that is perfect for a busy weeknight. The chana masala is full of flavor and the spaghetti squash provides a nutritious and low-carb base. This dish is sure to be a hit with the whole family.
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