I’ve had a go-to gravy recipe for awhile now, and yeah – I totally love it. I know gravy has a reputation of being finicky and difficult, but when you eliminate the drippings and the guesswork, it’s really just about the easiest thing to make, ever.

But instead of sticking with the status quo, I felt like it was time to branch out. I wanted a thoroughly interesting, full-of-flavor, vegan gravy option that made the carnivores’ jaws drop too.

The secret, my friends?

It’s in that little jar photographed above. Garam Masala spice blend, the one and only Indian seasoning blend with cinnamon, cumin, coriander, cardamom, peppercorns, cloves … all of these amazing flavors that complement the traditional Thanksgiving table something fierce.

Indian-Spiced Vegan Brown Gravy is thick, rich, warmly spiced, and perfect over a batch of Turmeric Mashed Potatoes (recipe coming soon)! Though I love it equally over traditional mashed potatoes.

Vegan gravy for the win! Keep away, carnivores. This gravy boat is ALL MINE.

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I thought I was so smart. 

I wanted stuffed spaghetti squash. So I put the chana masala in the Crock Pot. Then I looked at the spaghetti squash on the kitchen counter. And I thought, hmm. I wonder what would happen if I just tucked that spaghetti squash right in there, right on top, instead of cooking it separately?

I wanted my spaghetti squash to stay as pristine and yellow as possible, and I felt like the two should stay segregated, so I laid down some parchment paper, halved the spaghetti squash, removed the seeds, and laid it cut-side down.

It cooked all day. The house smelled glorious. I pulled the spaghetti squash halves out and, voila! Perfectly cooked. Chana masala. Perfectly cooked. I filled the spaghetti squash halves with chana masala, sprinkled them with fresh cilantro and a squeeze of lemon, and I dreamed about he possibilities. Slow Cooker Stuffed Spaghetti Squash Everything! I am brilliant!!!

I test all of my recipes at least twice, and usually more. So I did it again, but this time, and every time after, the spaghetti squash cooked down too much to be stuffed (the outer shell starts to fall apart once it’s cooked for a certain amount of time). So I adjusted my expectations and just began to enjoy that this was still a seriously efficient way to make a fall dinner. No separate spaghetti squash cooking in the oven or microwave. Just plop it right on top to cook, scoop the noodle-like strands out, top it with chana masala goodness, and yeah. Still feeling all smarty-pants and stuff.

And then, I was Pinteresting, minding my own business, and I saw this. And then. Then! This. Grrrrrr.

Well, at least cooking spaghetti squash right in the slow cooker with its toppings is still a brilliant idea, even if I’m not the first to come up with it.

This Slow Cooker Chana Masala with Spaghetti Squash is this, one of my favorite dinner recipes, cooked right with – and then served over – spaghetti squash. I love the heft spaghetti squash lends to the dish, not to mention the added nutrition. Oh, and the deliciousness, of course.

Chickpeas + spaghetti squash. At least that’s smart, right?!

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For this recipe, I simmer the rice with turmeric, a cinnamon stick, cardamom, and cloves, plus a handful of cashews and golden raisins. Trust me, rice has never, ever smelled better than this.

Meanwhile, I’ve cooked up some onions, added some garlic, garam masala, and chili peppers, and thrown in some butternut squash and cauliflower.

Once all of that deliciousness is cooked until tender, I gently fold in the spiced rice. And that’s it! So good … and when served with lime wedges, cilantro, and purple onion, it’s pretty gorgeous to look at too.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Easy Vegetable Biryani
• Vegetarian Biryani Ingredients
• Adaptation/Variation
• How to Make Easy Vegetable Biryani
• More Rice Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve only recently discovered biryani, and man oh man. I’ve been missing out. Biryani is an Indian dish that varies from region to region, but in a nutshell, it’s spiced basmati rice slowly simmered with vegetables, sometimes meat, chili peppers, and more spices, until all of the flavors meld together into serious perfection.

Sometimes the rice cooks right with the other good stuff; sometimes it’s partially cooked and then added to all of the other ingredients and simmered until it’s all ready to go.

True biryani is not fast to make. It requires several steps and a level of expertise with the cuisine that I, frankly, do not possess.

But I really wanted to make a delicious vegetarian biryani at home, and this easy vegetable biryani recipe – studded with butternut squash, cauliflower, cashews, and golden raisins – completely 100% does it for us!

Why You’ll Love Easy Vegetable Biryani

True biryani involves a lot of time and work, but because I do cook the rice separately and then fold it in with the other ingredients at the last minute, this one’s a lot easier.

The best news of all? This version of the dish takes way less time to prepare. A super-express biryani!

Vegetarian Biryani Ingredients

• White basmati rice: The rice is absolutely key. Basmati is the only way; it’s fluffy, not sticky, and it cooks up perfectly every time. Did you know real Basmati rice is aged for a minimum of 12 months? That helps give it its distinct nutty flavor.
• Olive oil – For sautéing the rice with the spices and seasonings and the veggies.
• Cinnamon stick, cardamom pods, cloves, & turmeric – For flavoring the rice and giving it that unmistakable biryani flavor.
• Cashews – I use whole raw cashews.
• Golden raisins – You can substitute another kind of raisin or dried cranberries.
• Onion & garlic
• Garam masala – The spice blend helps flavor the veggies.
• Dried red chiles – Snip off the tips for more heat.
• Cauliflower – Cut into florets.
• Butternut squash – Cubed somewhat small.
• Lime – The lime juice brightens and enhances the flavors.
• Toppings – Cilantro, red onion, yogurt … whatever you like.

Adaptation/Variation

• Swap the veggies. You can use sweet potatoes, green beans, carrots, peas, broccoli … whichever veggies you like.

How to Make Easy Vegetable Biryani

First, you’ll cook the rice. You’ll saute the grains first with the spices, then add the water and simmer the rice until tender and warmly spiced.

Meanwhile, you’ll saute the veggies. Add the olive oil and cook the onion, then add the spices and garlic, and then add the cauliflower and squash. Cook until the vegetables are tender, then fold in the rice and squeeze the lime over the top.

Transfer to a serving bowl and top with cilantro and red onions. Devour! That last step is crucial.

I hope you love this unique vegetarian biryani recipe as much as we do! It’s so easy yet interesting and brimming with flavors. I love this one!

More Rice Recipes

• Tofu Fried Rice
• Vegetarian Red Beans & Rice
• Chickpea Pilaf
• Savory Coconut Scallion Sticky Rice
• Wild Rice Quinoa Stuffing
• Coconut Lime Rice Soup

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Easy Vegetable Biryani

This Indian-inspired, aromatic rice dish boasts butternut squash, cauliflower, cashews, golden raisins, and autumn-perfect spices. And it’s one of my favorite recipes for fall!

Keyword easy biryani, easy vegetarian biryani, vegetable biryani, vegetarian biryani

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 524kcal

Author Kare

Ingredients

For the rice:

• 2 teaspoons olive oil
• 1 cup white basmati Rice
• 1 cup whole raw cashews
• 1/3 cup golden raisins
• 1 cinnamon stick approx. 6 inches, broken in half
• 5 whole cardamom pods
• 6 whole cloves
• 1/2 teaspoon ground turmeric
• 2 cups water

For the veggies:

• 1 tablespoon olive oil
• 1 cup chopped onion about 1 medium onion
• 1 teaspoons garam masala
• 1/2 teaspoon salt
• 2 cloves garlic minced
• 3 dried red chiles ends snipped for more heat
• 2 cups cauliflower florets about 3/4 inch size
• 2 cups cubed butternut squash diced 1/2 inch
• 1 cup water
• 1/2 fresh lime for about 1 tablespoon juice

Toppings:

• Fresh cilantro leaves
• Sliced red onion

Instructions

• Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can’t find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani. 🙂
• While the rice is cooking, cook the veggies.  Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
• Transfer to serving bowl and top with cilantro and red onions. Serve immediately.

Nutrition

Serving: 1g | Calories: 524kcal | Carbohydrates: 78g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 332mg | Potassium: 975mg | Fiber: 7g | Sugar: 15g | Vitamin A: 7770IU | Vitamin C: 94mg | Calcium: 122mg | Iron: 5mg

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We just got home from vacation, and returning to reality is proving to be more difficult than usual. Our first day back was spent putting things away and attempting to get caught up on laundry, but it turned out to be one of those times when the mess just moves and grows and here we are, 12 hours later, not much better off.

We’re fresh out of most food, but a grocery run was not in the cards. Thank goodness for pantry meals like this Slow Cooker Vegan Chana Masala! We are out of most everything, but we did have an onion, some garlic, spices, a can of tomatoes, and a couple of cans of chickpeas in the pantry. Done! Well … almost done. I did ask my guy to stop on the way home from work for the lemon and cilantro, which in my opinion is a must for this Crock Pot deliciousness.

Chana masala is a hearty chickpea curry with Indian roots. It can be made a number of ways, this version being one of the simplest I’ve seen – and most delicious I’ve tasted. I adapted it slightly from this Orangette perfection, making use of the slow cooker so that the amazing combination of flavors has even more time to mingle and make magic. Plus, any night is a good night when dinner’s ready without having to lift a finger after you get home, am I right?

I’m totally down with no-effort dinners in this post-vacation haze. Now if only the laundry would do itself.

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Slow Cooker Chana Masala

The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 1 tablespoon fresh minced ginger can substitute 1/2 teaspoon ground ginger
• 3 cardamom pods seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom)
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne powder
• 3/4 teaspoon kosher salt + more to taste if desired
• 1 28-ounce can whole peeled tomatoes with juice
• 2 15-ounce cans chickpeas, drained
• Toppings: Lemon wedges to squeeze over the top cilantro, and/or plain yogurt (if not vegan)

Instructions

• Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
• Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
• Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

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