Easy Vegan Chana Masala (Chickpea Curry)
This vegan chana masala is spicy, hearty, and comforting. Nutritious chickpeas and a flavourful base combine for a simple, healthy, and gluten-free curry.
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
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 tablespoon tomato paste (a.k.a. puree)
- 2x 14 oz (400 g) tins chopped tomatoes
- 2 dried bay leaves
- ½ teaspoon salt (plus more to taste)
- 2x 14 oz (400 g) tins chickpeas, drained and rinsed
- ½ cup (100 ml) water (plus more if necessary)
- 2 teaspoons garam masala
- Juice of 1 lemon (optional)
- Large handful fresh coriander, chopped (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 the cumin, coriander, chilli powder, and turmeric and mix well.
- After a couple of minutes, stir in the tomato paste, 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 (temporarily removing the bay leaves and any other whole spices you might have added), or mash through the sauce using a potato masher. If you removed any ingredients before blending, add these back to the pan.
- Next, add in the drained chickpeas along with ½ cup (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, stir in the garam masala, lemon juice, and chopped fresh coriander. Cook for a couple of minutes, adjust the seasoning, and serve with boiled rice or pilau rice and vegan raita (see serving suggestions for more ideas).📸 See recipe steps >📖 Table of contents >
Notes
Dried chickpeas: Another way to improve this chana masala is to cook dried chickpeas from scratch, as these have a better flavour and texture. If doing so, replace the water in the recipe with some of the chickpea cooking water. Learn more about how to cook dried chickpeas.
Gluten-free: This curry recipe is 100% gluten-free.
Storage: Like many curries, this chana masala gets even better after a day or two in the fridge. Refrigerate for up to four days or freeze for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving of the chana masala, based on a total of four servings.
Nutrition
Calories: 324kcalCarbohydrates: 53gProtein: 15gFat: 8gSaturated Fat: 4gSodium: 898mgPotassium: 1016mgFiber: 14gSugar: 14gVitamin A: 1083IUVitamin C: 45mgCalcium: 165mgIron: 7mg
Nutrition Facts
Easy Vegan Chana Masala (Chickpea Curry)
Amount Per Serving
Calories 324
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 898mg39%
Potassium 1016mg29%
Carbohydrates 53g18%
Fiber 14g58%
Sugar 14g16%
Protein 15g30%
Vitamin A 1083IU22%
Vitamin C 45mg55%
Calcium 165mg17%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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