This chana masala is loaded with flavor and easy to make! Made with chickpeas in a spicy tomato curry sauce, it’s as delicious and almost as easy as takeout. This scrumptious vegetarian meal can be on the table in about 40 minutes!
Chana masala is absolutely one of my favorite classic Indian dishes. Isn’t it everyone’s favorite?
It just so happens that chana masala is one of the easiest Indian dishes to make, as well as one of the easiest for vegetarians. Yes!
If you’ve never had it before (in which case you’re totally missing out) Chana Masala is a very simple chickpea curry with a tomato onion sauce. It’s full of flavor, super comforting, and can be made with a bunch of most pantry staples.
And, get ready for: the traditional chana masala often Vegetarians are not always, but often. If you order it at a restaurant may be Ghee will be made from animal products.
That’s why I make mine at home. My super simple vegan chana masala recipe is just as delicious as anything you’ll find at a restaurant and is sure to be vegetarian (and gluten-free!) and easy enough for a busy weeknight.
Jump:
Ingredients you will need
- Vegetable oil. You can use almost any neutral high-heat oil for this recipe. Coconut oil, avocado oil, and corn oil will all work just fine!
- onion
- garlic
- ginger
- Serrano pepper. This will add quite a bit of heat to your chana masala. Use half a pepper to reduce the amount of heat, or leave it whole for a lighter curry.
- spices. We are using a mixture of garam masala, jeera, cumin, coriander, turmeric and red chillies.
- chickpeas The recipe calls for canned chickpeas. They are pre-cooked, so the curry cooks very quickly. You can soak dry gram and cook it if you want. You will need about 4 cups.
- Tomato sauce.
- Brown sugar. It balances the acidity of tomatoes in our chana masala. If you want to avoid added sugar, you can leave it out. Be sure to buy organic if you use it, as conventional sugar can be processed using animal bone meal.
- Salt and pepper.
- Fresh coriander leaves. We top our vegan chana masala with a sprinkling of it, unless you’re a cilantro hater, in which case you can skip it!
- Basmati rice.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Start by cooking your onions in a little oil. When the onion is soft and brown, add the minced garlic, grated ginger, chopped serrano pepper (if you like it hot) and your spices. Fry everything briefly.
Next add your chickpeas and carefully pour in the tomato sauce. Add brown sugar. Stir everything well so that the ingredients are evenly mixed. Raise the heat and bring the sauce to a simmer.
Reduce the heat and cover the pot. Let the curry simmer for about 15 minutes. This is enough time for the flavors to meld and the chickpeas to soften a bit.
Uncover the pan and let your chana masala simmer for a few more minutes, just to thicken the sauce a bit.
Remove the pan from the heat and season the curry with salt and pepper to taste. Adjust any other seasonings to your liking at this point. You can add more brown sugar, extra cayenne pepper for heat, or any other spices.
Your vegan chana masala is ready! Serve with some basmati rice and fresh coriander on top. Raw onions make a great topper and vegan naan is a delicious accompaniment.
Remaining and storage
Leftover vegan chana masala will keep in an airtight container in the refrigerator for about 3 days or in the freezer for up to 3 months. It can be reheated in a saucepan on the stove or in the microwave. Add a little water if the sauce becomes too thick during storage.
More Vegan Indian Recipes
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Simple chana masala
This chana masala is loaded with flavor and easy to make! Made with chickpeas in a spicy tomato curry sauce, it’s as delicious and almost as easy as takeout. This scrumptious vegetarian meal can be on the table in about 40 minutes!
Materials
-
2
table spoon
vegetable oil -
1
medium onion,
to cut -
3
garlic cloves,
minced meat -
2
teaspoon
Freshly grated ginger -
1
serrano peppers,
Seed and finely mince (optional – see Disagree) -
2
teaspoon
garam masala -
1
teaspoon
cumin -
1
teaspoon
Whole cumin seeds -
½
teaspoon
ground coriander -
½
teaspoon
yellow -
pinch
pepper,
or taste -
2
(15 oz/439 g) can
chickpeas,
drained and rinsed -
1
(15 oz/439 ml) can
Tomato sauce -
1
teaspoon
Organic brown sugar -
salt and pepper,
to test -
fresh coriander leaves,
For the topping -
Cooked basmati rice,
to serve
instructions
-
Coat the bottom of a medium skillet with oil and place over medium heat.
-
When the oil is hot, add onions. Sweat the onion for about 8 minutes, until it becomes very soft and begins to brown.
-
Stir in the garlic, ginger, serrano pepper (if using), garam masala, cumin, cumin, coriander, turmeric, and cayenne pepper. Fry the mixture for about 1 minute, until it becomes very fragrant.
-
Stir in chickpeas, tomato sauce and brown sugar. Increase the heat and bring the sauce to a simmer, stirring occasionally.
-
Reduce the heat until the sauce is reduced to a simmer. Cover the skillet and simmer the mixture for 15 minutes, uncovering it occasionally to stir it.
-
Remove the lid and simmer the mixture for 3 to 4 minutes, until the sauce thickens slightly.
-
Remove the skillet from the heat and season the mixture with salt and pepper to taste.
-
Serve over rice and a sprinkling of fresh cilantro.
Recipe notes
Serrano peppers will add quite a bit of heat to this dish. For a milder version, use half the pepper, or omit it entirely. If you’re not sure how much you can take, skip the serrano and season the curry with cayenne pepper instead.
nutrients
Simple chana masala
Amount per serving (1 cup)
calories 383
89 calories from fat
% Daily Value*
thick 9.9 grams15%
1.7 grams of saturated fat9%
Sodium 1297 mg54%
potassium 861mg25%
carbohydrates 63 grams21%
12.7 grams of fiber51%
7 grams of sugar8%
protein 13.5 grams27%
calcium 106 mg11%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.