Vegan Chana Masala
A rich, tomato-forward chickpea curry packed with classic Indian masala spices.
35 minPrep: 10 minCook: 25 minNorth IndianVegan
chana masalachickpea curryone-pot30-min
Method
- 1
Heat oil in a pan and cook the onion until golden.
- 2
Add garlic and ginger and cook briefly until fragrant.
- 3
Add garam masala, cumin, coriander, turmeric and chilli powder. Stir for 15 seconds.
- 4
Add chopped tomatoes and simmer until thickened.
- 5
Add chickpeas and a splash of water. Simmer for 10 minutes.
- 6
Season with salt and lemon juice.
- 7
Garnish with fresh coriander and serve.
Ingredients
- •2 tbsp oil
- •1 onion, finely chopped
- •3 cloves garlic, minced
- •1 tbsp grated ginger
- •2 tsp garam masala
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp turmeric
- •1 tsp chilli powder (to taste)
- •1 can chopped tomatoes
- •2 cans chickpeas, drained and rinsed
- •Salt to taste
- •Lemon juice, to finish
- •Fresh coriander, to garnish
Notes
- •For a creamier curry, stir in 2 tbsp cashew cream at the end.
- •For a no onion/garlic version, use a pinch of hing and extra ginger.