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Vegan Chickpea Curry (Chana Masala)
Indian

Vegan Chickpea Curry (Chana Masala)

A classic North Indian chana masala: chickpeas simmered in a spiced onion-tomato gravy with ginger, garlic and warming garam masala. Naturally vegan and great with rice or naan.

45 min
Total time
4
Servings
15 min
Prep
30 min
Cook
beginnerdinnerveganvegetariandairy-freegluten-free
Source: Traditional North Indian cuisine

Ingredients

4 servings
  • 3 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 green chilli, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp garam masala
  • 1/2 tsp chilli powder, or to taste
  • 400 g tin chopped tomatoes
  • 2 x 400 g tins chickpeas, drained and rinsed
  • 150 ml water
  • 1 tsp salt, to taste
  • handful fresh coriander, chopped, to serve
  • 1/2 lemon, juiced

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oil in a large pan over medium heat. Add the onions and cook for 10 to 12 minutes, stirring often, until deep golden.
  2. Step 2.Add the garlic, ginger and green chilli and cook for 2 minutes until fragrant.
  3. Step 3.Stir in the cumin, ground coriander, turmeric, garam masala and chilli powder and cook for 1 minute to toast the spices.
  4. Step 4.Add the chopped tomatoes and cook for 5 to 6 minutes, stirring, until the oil starts to separate and the sauce thickens.
  5. Step 5.Add the chickpeas, water and salt. Stir well and bring to a simmer.
  6. Step 6.Lightly mash a few chickpeas against the side of the pan to thicken the gravy, then simmer for 12 to 15 minutes until rich.
  7. Step 7.Stir through the lemon juice and taste for seasoning.
  8. Step 8.Scatter with fresh coriander and serve hot with rice or naan.

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