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Yogurt for Savory Dishes (Chickpea Masala)

I had unsweetened coconut yogurt I wanted to use in something savory. I have always seen recipes that use yogurt that I have never been able to make since I normally don’t buy yogurt. I immediately thought of Indian food because I feel like that’s where I see must coconut yogurt being used. I found a recipe for mushroom masala on Vegan Richa’s blog which called for blended cashews but said they could be substituted for yogurt. It was in instant pot recipe and we didn’t have all the ingredients but I loved the way it turned out.

  • 1/2 large onion chopped

  • 3 cloves garlic through garlic press

  • 1 inch ginger, grated

  • 1 tsp oil

  • ~ 1 1/2 cups chopped tomatoes

  • 3/4 tsp garam masala

  • 1/2 tsp paprika

  • 1/4 tsp turmeric

  • couple shakes of cumin

  • couple shakes of coriander

  • 8 oz sliced baby bella mushrooms

  • 1 can of chickpeas

  • 1/2 tsp or more salt

  • 1 cup or more peas

  • 1/4 tsp agave

  • 3 tbs coconut yogurt

  • couple shakes tsp cayenne

  • cilantro for garnish

  • lemon for zing

  1. Sautee onions, garlic and ginger in oil

  2. Toast spices

  3. Add tomatoes

  4. Chop and add mushrooms, chickpeas and salt

  5. Close lid and let cook for 7ish minutes

  6. Right before serving add peas, yogurt and cayenne

  7. Eat with lemon

This recipe could definitely been made with coconut cream or cashews. I think if I were to make this recipe again, which I definitely want to, I would soak and blend 1/3 cup cashews with 1/2 cup water. Vegan Richa suggests you blend the onion, garlic and ginger and well as the tomatoes and I probably should have done that, especially if I were to use the blender for the cashews anyway. I loved the sauce and it would have been great to have more to eat with the rice. There was also definitely not enough for five people but doubling the recipe would also have been too much.

I'm planning on using the rest of the yogurt to make a tzatziki sauce for some leftover balls of falafel.

https://www.veganricha.com/2018/05/instant-pot-mushroom-masala.html

Update: So I made these again... a little differently, and did not get as good reviews. I blended the onion and garlic (minus ginger because I didn't have any) as well as the tomatoes instead of just chopping them. I also added blended cashews with some extra lemon juice instead of coconut yogurt. I might have added too much cayenne and garam masala but i think the coconut yogurt change was what really effected the dish.

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