One of the first Indian restaurants I ever ate at had a menu item called the “Vegetable Curry Platter.” Basically, they covered a plate with a layer of basmati rice, then put a scoop of every vegetarian menu item on top. It was my favorite meal, and I ate it over and over and over. It’s hard to get sick of something that includes everything. So I was a little disappointed when I finally started branching out and visiting other Indian dining establishments. “What do you mean I have to pick one thing? Can’t I have a little bit of everything? Let’s make a deal. How about two things?” Menu items like chana masala can be particularly difficult. On the one hand, chana masala is delicious. On the other hand, it’s all chickpeas. It’s for this reason that I decided to create my own chana masala, and throw in a bunch of other stuff. Okay, I might have hit a point where what I created is no longer considered chana masala, but more of a mixed vegetable curry with chickpeas. I’m okay with that. It tastes like chana masala, but with added colors and textures, which is what I really wanted all along. I’ll admit, I’m still tempted to whip up a half-dozen other curries, and throw them all on a plate with this one. That would be some serious work though (I’ve got a new respect for that champion of a cook at my old favorite Indian place). Maybe some day I’ll have an Indian dinner party where I do just that. For a weeknight though, this dish with some rice or naan is plenty of variety for me, and it all comes together in just 30 minutes.
