Simple veg or vegan dinner on the table in 15 minutes? Six ingredients? Comfort-food-y enough for the kids but elegant enough for your friends? Voila. We present not just chana masala, a pantry-friendly riff on an Indian classic.
butter or coconut oil, divided
garam masala, or curry powder blend
In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the butter or ghee, and sauté ginger and garam masala or curry powder for about 30 seconds, until fragrant.
Stir in last tablespoon of butter, season to taste with salt and pepper, and serve over rice or with naan.
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