Spice up my Chana Masala

bullion cube, spoonful garam masala, maybe a little lemon (I hear good things about trulemon, but haven't personally tried it)

edit: if you're feeling fancy, fried onions and/or garlic

Great ideas! I'm a big fan of trulemon packets (I like them in instant mashed potatoes), so I'll throw one in there. Bouillon I need to add to the grocery list.

It is easy to make your own :-)

http://www.trailcooking.com/dry-mixes-seasonings/vegan-friendly-broth-powder/

Outside of hummus, I have always found that chickpeas seem to suck the spice out of a dish, it might just be me tho. I would try adding a healthy dose of olive oil for starts. Then add good amounts of garlic powder, pepper, salt (too often overlooked IMHO) and maybe some curry powder. The idea of using bullion is also a good idea, but don't forget the oil! :)

Try adding raisins, sunflower kernels, sliced almonds, and sun dried tomato bits. I use these with rice and couscous based curry flavored fbc meals.

I have to agree with you – chickpeas are a sponge and suck everything up! Oil will help a lot :-)

Also…coconut. Cause I love it.

Thanks for all the ideas, folks. Added oil is a given in every meal that I eat in the backcountry, but a lot of the other ideas I hadn't thought of.
This weekend I'll try it with a bouillon cube, trulemon, some garlic salt, and tomato powder – why not? Found it in my box of random backpacking foods.

Next time will be with the seeds and raisins, I really like that idea!

You probably want several "go to" variations to get through such a large amount…

All Thai-ed Up — TruLime (even better than TruLemon!), cayenne, yellow curry powder, coconut cream powder (easily found at Asian markets), sesame oil.

Hurry-Curried — cayenne, garam masala, French's fried onions, extra curry powder, dried tomato (diced), butter powder.

I-ran, I-hiked –dried cranberries, French's fried onions, olive oil, almonds, a touch of cinnamon, curry powder, and coriander.

I better go eat. Now I'm hungry…

Wow, Sarah – I saw your post this morning and whipped up a batch. It's wonderful! Way better than the stuff I've purchased from my local bulk foods place; though I love their veggie "chicken" broth, it does have added salt, and we've had to switch to the salt free veggie broth for my bf, who can't have added sodium in his diet. This has most of the flavor of the "chicken" broth, just have to add a little salt to my portion. Thanks so much for posting the link!

I am glad you like it! :-)

http://www.gazingin.com/2012/11/20/i-get-inspired-by-you-all/

I just realized I had never posted this recipe on Trail Cooking (Gazing In is my at home blog). It is even better than the original broth powder!

Cool…when I use up the double batch of the first one, I'll have to try this one too!

Bouillon + trulemon + tomato powder hit the spot. Now I need to find some of that coconut cream powder, it sounds amazing! We don't have a really good asian market here but i might be able to get it.

I wonder if I could grind up some shredded coconut in a food processor and just use that?

Nick,
If you are ever in Phoenix you need to head to either Mekong market 66 S Dobson rd Mesa, AZ or Lee Lees Supermarket 2025 N Dobson Rd Chandler. Lee Lee's isn't what it used to be but Mekong is first rate. There is a fantastic Com tam restaurant in there as well as an excellent Asian bakery. If you go to Lee Lees. Phoenix Palace Chinese is in the same plaza. They have a great Dim Sum 10am-3pm. Go on weekends as it's nice and crowded and there are way more options. There is also a great Vietnamese restaurant called Pho Van. I know the owner and the food is fantastic. He has a secret menu with a lot of unique Vietnamese dishes you won't see outside of a Vietnamese neighborhood. There is also a Philipino bakery next to Pho Van called heavenly bakery. There is an excellent Japanese restaurant called Shimogamo across the street. A boba tea shop as well and a Lee's Sandwich shop which makes mediocre Banh mi's but has excellent Vietnamese iced coffee. I can give you a tour sometime if you like. I lived in Asia for 5 years have traveled there extensively and know all the foods by heart!

I found these paste packets at my local grocery store. I bought the one for butter chicken (see link below) and took about a teaspoon of it in a tiny pill ziplock and just added it to whatever bland commercial freeze-dried meal I happened to have. Worked GREAT.

http://www.iherb.com/Kitchens-of-India-Paste-for-Butter-Chicken-Curry-3-5-oz-100-g/33485?gclid=CIGdz8344MECFc47MgodEl8AhA

Nick,
They carry those Kitchen of India paste packets at Sprouts in case you wanted to try them out. I use them all the time they are pretty tasty.

Thanks, Sumi (and Heath).

MUST head to my local Sprout's Market for these — imagine FBC butter chicken and rice in the backcountry… mmmmmmmm-mmmmmmmm. Maybe add in some FD peas.

And for those who don't have an Asian market nearby, try ordering something like this coconut cream powder on line:
http://www.efooddepot.com/products/kara/57403/kara-coconut-cream-powder-(instant)–hy–1-dot-76oz.html

Well, sounds like I need to head down to phoenix to sample Asian food with Heath, and head over to Sprouts to get some Indian sauces! Thanks for the tips, guys!

Valerie there is a Lee Lee's in Tucson it's at 1990 W Orange grove rd. It has a Com Tam restaurant as well.

Yep, I've been to Lee Lee's many times, but I'll have to check out the restaurant! :^)

Makes everything better. Minimus.biz carries little packets of it. I like the Texas petes brand. Just as good as the rooster stuff.