This vegan chana masala is spicy, hearty, and comforting. Nutritious chickpeas and a flavourful base combine for a simple, healthy, and gluten-free curry.
The rich tomato sauce is traditionally offset with tangy mango powder or dried pomegranate seeds, which I replace with some lemon juice. I also mash/blend the sauce before adding the chickpeas in order to make the curry thicker and smoother.
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What is chana masala?
Chana masala – literally 'chickpeas with mixed spices' – is a curry dish consisting of high-protein chickpeas, tomatoes, aromatics, and spices. It is arguably the most popular vegetarian dish on the Indian sub-continent.
Featuring simple store-cupboard ingredients in the form of tins and dried spices, chana masala has become a staple in vegetarian/vegan cooking across the globe.
Is chana masala vegan?
Like many classic Indian dishes, chana masala is traditionally vegetarian but not vegan. This is due to the ghee (clarified butter) used, as well as any yoghurt or cream mixed into the sauce.
It's very easy to make chana masala vegan by simply using cooking oil (coconut or other), and then topping off with plant-based yoghurt or plant-based cream/crème fraiche.
Is homemade curry healthy?
While curry from restaurants or takeaways is undoubtedly delicious, it’s often very high in fat since it’s cooked in copious amounts of oil or ghee (clarified butter). Making it at home is almost always a healthier option.
I’m no health freak, and I love a takeaway as much as the next vegan food blogger, but it’s nice to have some control sometimes. It’s also a lot cheaper to make your own.
Side note: ghee isn’t vegan, so if you want your takeaway or restaurant meal to be vegan then you’ll need to check that dishes can be cooked in some form of vegetable oil instead. Given the rise in both veganism and lactose intolerance among the population, I’ve found that most UK establishments are more than happy to cater for this.
Tinned v dried chickpeas
This recipe calls for tinned chickpeas, but if you get the chance I'd highly recommend cooking dried chickpeas from scratch:
- They taste better than their tinned counterparts
- They are creamier inside but also have more of a bite
- You have full control over any additional flavours and textures
- They work out cheaper than tinned
- They’re easier to store in bulk
- They don’t contain additives, preservatives, or firming agents
You can cook these in bulk and then use in various recipes. Find out more about how to cook dried chickpeas or check out my Beginner's Guide to Pulses.
How to make vegan chana masala
Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 6-8 minutes, followed by the garlic, ginger, and chilli. Cook for a couple of minutes.
Once those have softened, add all the dried ground spices (cumin, coriander, garam masala, chilli powder, and turmeric) and mix well. After a couple of minutes, stir in the tomato puree, chopped tomatoes, bay leaves, and salt. Cook for 5 minutes to allow the ingredients to blend together.
At this point, you have the option to thicken the curry and make it a little smoother. Pulse a few times using a hand blender, or mash through the sauce using a potato masher.
Temporarily remove the bay leaves and any additional whole spices you might have added (see notes), adding these back in once you're done.
Next, add in the drained chickpeas along with 100 ml of water. Stir well and cook for 10-15 minutes. If you want to loosen the sauce, add a little more water.
After 10-15 minutes, add the lemon juice, stir in the freshly chopped coriander, adjust the seasoning, and then serve.
Serving suggestions for vegan chana masala
- Boiled basmati/white rice
- Naan bread / puri / chapati
- Roasted cauliflower
- Poppadoms
- Ultimate vegan mashed potatoes
- Baked potato
- Crispy baked potato wedges
- Plant-based yoghurt or crème fraiche
- Homemade cashew cream
- Fresh coriander
Variations/tips for vegan chana masala
- Pro-level spice: If you want to take this recipe up a notch, temper some whole spices in the oil before adding the onion. To the hot oil, add a cinnamon stick, 3-4 cardamom pods, 3-4 cloves, and a teaspoon of cumin seeds. Heat for 30-60 seconds, being careful not to burn them, and then proceed with the rest of the recipe (you may want to use slightly less dried cumin and garam masala).
- Add more veg: Feel free to add any other ingredients such as spinach, mixed peppers, or cooked potato cubes.
- Tomatoes: If you don't have tinned tomatoes, you could replace these with approx. 10 whole fresh tomatoes, roughly chopped.
- Quantity: If you want to make this recipe stretch further, simply add an extra tin of tomatoes and/or chickpeas and adjust the seasoning to taste.
- Make it healthier: This recipe is already pretty healthy, but you can swap out the coconut oil if you want to really cut down on saturated fat.
See recipe notes for more details.
How to store vegan chana masala
Refrigerate: Like many curries, this chana masala gets even better after a day or two in the fridge. Refrigerate for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.
Freeze: You can freeze chana masala in sealed containers or resealable bags for up to six months, making this a great meal to prepare in advance.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Rajma Masala
- Chickpea & Cauliflower Coconut Curry
- Vegan Lentil Dal
- Sweet Potato & Black Bean Chilli
- Easy Vegan Chilli
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Lemony Butter Bean Stew
- Crispy Baked Falafel
Easy Vegan Chana Masala (Gluten-Free)
Ingredients
- 1 tablespoon coconut oil (or other cooking oil)
- 2 medium onions, finely chopped
- 6 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped
- 1-2 fresh chillies, finely sliced (more or less depending on how you like your heat)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 tablespoon tomato puree
- 2x 400 g tins chopped tomatoes
- 2 dried bay leaves
- ½ teaspoon salt (plus more to taste)
- 2x 400 g tins chickpeas, drained and rinsed
- 100-200 ml water (depending on how thick you want the curry to be)
- 30 g fresh coriander, chopped (optional)
- Juice of 1 lemon (optional)
Instructions
- Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 6-8 minutes (or until soft and starting to turn golden).
- Next, add the finely chopped garlic, ginger, and chilli and cook for a couple of minutes.
- Once those have softened, add all the dried ground spices (cumin, coriander, garam masala, chilli powder, and turmeric) and mix well.
- After a couple of minutes, stir in the tomato puree, chopped tomatoes, bay leaves, and salt. Cook for 5 minutes to allow the ingredients to blend together.
- At this point, you have the option to thicken the curry and make it a little smoother. Pulse a few times using a hand blender, or mash through the sauce using a potato masher. Temporarily remove the bay leaves and any additional whole spices you might have added (see notes), adding these back in once you're done.
- Next, add in the drained chickpeas along with 100 ml of water. Stir well and cook for 10-15 minutes. If you want to loosen the sauce, add a little more water.
- After 10-15 minutes, add the lemon juice, stir in the freshly chopped coriander, adjust the seasoning, and then serve.
Notes
- Vegan Rajma Masala
- Chickpea & Cauliflower Coconut Curry
- Vegan Lentil Dal
- Sweet Potato & Black Bean Chilli
- Easy Vegan Chilli
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Lemony Butter Bean Stew
- Crispy Baked Falafel
Nutrition
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This is so tasty!! Will definitely scale it up next time to make it last longer.
Glad you enjoyed, cheers for commenting!
Definitely trying this!! Sounds amazing of course! I have to get the spice garam masala because I don’t have that. Can’t wait! 😋
Thanks for leaving a comment Cathy! Garam masala is actually a spice blend that you could make yourself if you have the other spices - usually a mix of cumin, coriander, cardamom, cloves, nutmeg, cinnamon, and a few others.
This was really delicious and really easy to make - mmmmmmmm! Thanks so much 🙂
Great to hear it went down well, thanks Katie!
Great recipe. Nice and straightforward with tasty results, thanks!
Glad it went down well, thanks for leaving a review!
Really tasty - I love chickpeas in curry! Thank you TPV
Same here - thanks for the review!
Really tasty and warm curry! So simple and easy to make but packed full of flavour.
Cheers Amber!