Trini Chana aloo, or bean curd in coconut milk, is a fresh, flavorful start to lunch on a spring day, and it’s incredible when paired with watermelon and green relish.
Prep time: 5 minutes
Cook time: 8 minutes
Serves: 2
Ingredients
- 2 cups plain soy milk
¼ cup water
½ cup blanched, shelled pea pods
- 1 clove garlic, minced
¼ cup fresh cilantro leaves, roughly chopped
½ cup roasted, skinned, and peeled fresh bell peppers, finely chopped
¼ cup chopped fresh mint leaves
- 1/8 teaspoon cayenne pepper
½ teaspoon salt
-
1/4 teaspoon freshly ground black pepper
Directions
- In a large saucepan, combine the soy milk, water, pea pods, garlic, cilantro, peppers, mint, cayenne, salt, and pepper. Bring to a simmer over medium heat. Add the cream cheese and whisk until blended. Set aside. In a medium bowl, whisk together the corn tortilla chips, corn and chana masala; add 1 tablespoon of the cream cheese mixture, and mix thoroughly.
- Serve on a plate covered with a cooling sheet. Garnish each serving with a sprinkling of fresh cilantro.