Easy Vegan Chana Masala

A dish originated in India, Chana meaning chickpea and Masala meaning a mixture of spices. Don’t feel overwhelmed when using exotic spices just be careful not to over use them. In this specific recipe we totally skipped masala and I just used what I had which was lemon garlic salt and some dried parsley, basil, turmeric and onions. Feel free to create your own spice mix! Who never know what you might come up with.

What Is Chana Masala

Traditional Chana masala uses a mixture of spices, browned onions and crushed tomatoes. Its texture may vary, sometimes soupy, sometimes too thick it can be piled up no problem. There’s a lot of discussion on how to treat the spices and what types of tomatoes to use but don’t let these details stop you from making one.

This Easy Vegan Chana Masala is a hearty, flavorful dish that’s perfect for weeknight dinners. With a rich coconut milk base, fresh spinach, and nut butter for added creaminess, it’s a twist on the traditional recipe. The spices create a warming, fragrant curry that’s sure to impress even the biggest fans of Indian cuisine. Serve it over brown rice or your favorite grain for a comforting, plant-based meal.

What makes our version special

Usually cooked with crushed tomatoes, our version is made creamier by adding coconut milk. The richness of the coconut milk adds depth to the flavor of the whole dish that it only needed very simple seasonings. I only had dried herbs (parsley bay leaf, and basil), turmeric and garlic salt. We also add fresh spinach in the end to wilt a little bit and some fresh chopped scallions and basil. The key here is sautéing the onions really good, almost Caramelized then the pouring of tomato sauce and the richness of coconut milk ties everything together. Don’t mention the chickpeas that are jam packed with minerals and are already good on its own.

What you need

• Chickpeas
• Crushed tomatoes
• Onion
• Coconut Milk
• Basil
• Scallions
• Spinach
• Spices
• Nut butter

What you do

• Sauté Onions till almost caramelized
• Add in spices and dried herbs
• Add in 1 tin of crushed tomatoes
• Add in 1 tin of coconut milk
• Throw in some spinach and 1 tin chickpeas
• Finalize texture of sauce by adding nut butter
• Finalize the taste by adding pink Himalayan salt
• Serve over brown rice or your favorite grain
  

Variations:

• Swap the Nut Butter: If you don’t have nut butter, tahini or cashew cream can also add richness to the sauce.
• Use Different Greens: Substitute spinach with baby kale or chard for a more robust texture.
• Adjust the Spice Level: Add more cayenne or fresh chilies for heat, or tone it down with extra coconut milk.

Substitutions:

• Canned Chickpeas: You can use dried chickpeas; just soak and cook them beforehand.
• Coconut Milk: Substitute with any plant-based cream like cashew or almond milk for a lighter option.
• Nut Butter: Almond butter or tahini works as a great alternative to peanut butter.

FAQ:

• Can I make this ahead of time?
  Yes, chana masala tastes even better the next day as the flavors meld together. Store it in an airtight container and reheat over medium heat.
• Is this recipe freezer-friendly?
  Absolutely. This chana masala freezes well for up to 3 months. Just thaw and reheat.
• What’s the best grain to serve with chana masala?
  Traditionally, it’s served with basmati rice, but brown rice or even quinoa works great.

Top Tip:

To enhance the flavors, add a squeeze of lemon juice right at the end of cooking. It brightens up the dish and balances the richness of the coconut milk.

Hint:

For added texture, sprinkle some fresh cilantro and toasted cumin seeds on top before serving. The cilantro adds a fresh note, while the cumin seeds give a nice crunch and a deeper flavor profile.