Whole30 Amritsari Channa
Elevate your Whole30 meal plan with this vibrant and nutritious twist on a classic: Whole30 Amritsari Channa. This satisfying recipe swaps traditional chickpeas for a medley of cauliflower, zucchini, and red bell pepper, creating a hearty, grain-free alternative to the beloved North Indian dish. Infused with bold, warming spices like cumin, garam masala, and turmeric, and simmered in a rich tomato base, this vegetable-packed curry is bursting with authentic flavors and fragrances. Cooked in creamy coconut oil and finished with fresh cilantro and a hint of zesty lemon juice, it’s the perfect balance of wholesome and indulgent. Quick, healthy, and satisfying, this dish is an excellent choice for meal prep or a cozy weeknight dinner. Serve this Whole30-approved delight on its own or over a bed of cauliflower rice for an extra veggie boost!
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Recipe Information
Ingredients
- 2 cups cauliflower
- 1 cup zucchini
- 1 cup red bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup canned tomatoes
- 1 cup water
- 0.25 cup fresh cilantro
- 2 tablespoons lemon juice
Instructions
Start by prepping the vegetables: finely chop the cauliflower into small, pea-sized pieces; dice the zucchini and red bell pepper; finely chop the onion, garlic, and ginger.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion, garlic, and ginger to the skillet. Saute until the onions become translucent, around 3-4 minutes.
Stir in the cauliflower, zucchini, and red bell pepper, cooking them for about 5 minutes until they begin to soften.
Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well to ensure the spices coat the vegetables evenly.
Pour in the canned tomatoes and water. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded.
Adjust seasoning with more salt or spices if needed. Finish with a sprinkling of fresh cilantro and a squeeze of lemon juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 37.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
