Vegan Masala Recipe

Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 3 cloves garlic, minced; 1 onion, finely chopped; 1 tbsp grated ginger; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp turmeric; 1 tsp chilli powder (or to taste); 2 tsp garam masala; 1 can chopped tomatoes; 2 cans chickpeas, drained and rinsed; 1 tsp salt, or to taste; 120 ml water, plus more if needed; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

A proper vegan chana masala built on a well-cooked onion and tomato base, warm spices and chickpeas simmered until they absorb the masala. This is generous family-style cooking, made for serving hot with rice, roti or naan.

40 minPrep: 10 minCook: 30 minServes 4North IndianVegan

chana masalachickpea curryone-pot

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat 2 tablespoons oil in a wide pan over medium heat. Add 1 finely chopped onion and fry for 8 to 10 minutes, stirring regularly, until soft, golden and beginning to sweeten.
2
Add 3 minced 3 cloves garlic, minced cloves and 1 tablespoon grated 1 tbsp grated ginger. Cook for 30 to 45 seconds, just until the raw smell fades.
3
Stir in 1 teaspoon ground cumin, 1 teaspoon ground 2 tbsp fresh coriander, chopped, ½ teaspoon turmeric, 1 teaspoon chilli powder and 2 teaspoons garam masala. Fry for 15 to 20 seconds over medium heat, stirring constantly so the spices bloom without catching.
4
Add 1 can chopped tomatoes and cook for 8 to 10 minutes, stirring now and then, until the mixture thickens, darkens slightly and loses its raw tomato smell.
5
Add 2 cans drained 2 cans chickpeas, drained and rinsed, 1 teaspoon 1 tsp salt, or to taste and 120 ml water. Stir well, lightly crushing a few chickpeas against the side of the pan to help the sauce thicken.
6
Bring to a gentle simmer and cook for 10 to 12 minutes, until the 2 cans chickpeas, drained and rinsed have taken on the masala and the sauce is thick enough to coat them rather than pool around them. Add a little more water if the pan looks too dry.
7
Stir in 1 tablespoon 1 tbsp lemon juice and most of the 2 tablespoons chopped 2 tbsp fresh coriander, chopped. Taste and adjust the 1 tsp salt, or to taste or chilli if needed.
8
Finish with the remaining 2 tbsp fresh coriander, chopped and serve hot with basmati rice, roti or naan.

Gather everything first

Ingredients

•2 tbsp oil
•3 cloves garlic, minced
•1 onion, finely chopped
•1 tbsp grated ginger
•1 tsp ground cumin
•1 tsp ground coriander
•½ tsp turmeric
•1 tsp chilli powder (or to taste)
•2 tsp garam masala
•1 can chopped tomatoes
•2 cans chickpeas, drained and rinsed
•1 tsp salt, or to taste
•120 ml water, plus more if needed
•1 tbsp lemon juice
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Do not rush the onion and tomato stages. Much of the character in chana masala comes from cooking the base until it tastes rounded rather than sharp.
•If you prefer a thicker texture, mash a small spoonful of the chickpeas into the sauce during the final simmer.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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