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

Steps for Vegan Chana Masala

1. Sauté the Onions:
   In a large pot, heat olive oil or coconut oil over medium heat. Add red onions and cook until they’re soft and turning golden brown, almost caramelized. This should take about 10-12 minutes.
2. Add Spices and Aromatics:
   Add cumin seeds, coriander seeds, and a blend of spices like ground cumin, ground coriander, cayenne pepper, and a cinnamon stick. Stir for about 1-2 minutes to toast the whole spices and release their aroma. Then add minced fresh ginger, and a serrano pepper for some heat. Cook for another minute.
3. Add Tomatoes:
   Stir in 1 tin of crushed tomatoes or tomato paste. Let it cook for about 5 minutes until the sauce thickens and the flavors meld. If needed, add a splash of water to maintain a smooth consistency.
4. Add Coconut Milk:
   Pour in 1 tin of coconut milk to give the sauce a creamy texture. Stir well and let it simmer for another 5 minutes over low heat.
5. Add Chickpeas and Spinach:
   Drain and rinse 1 tin of canned chickpeas (or use cooked garbanzo beans) and add them to the sauce. Toss in a handful of baby spinach and cook until wilted. Let everything simmer for about 10 minutes to combine flavors.
6. Adjust the Sauce with Nut Butter:
   To thicken and finalize the texture of the sauce, stir in 2 tablespoons of nut butter (peanut, almond, or cashew work well). This will add a rich and creamy finish to the chickpea curry.
7. Season and Serve:
   Season with pink Himalayan salt and freshly ground black pepper to taste. Finish with a squeeze of lemon juiceto brighten the flavors. Garnish with fresh cilantro and serve over brown rice, basmati rice, or your favorite grain.

Variations for Vegan Chana Masala

• Add Greens: Incorporate a handful of baby spinach or kale toward the end of cooking for added nutrients.
• Creamy Chana Masala: Stir in coconut milk at the end for a creamy, rich texture, especially if you prefer a more saucy consistency.
• Spice It Up: For those who enjoy spicy food, increase the cayenne pepper or add more serrano peppers for extra heat.
• Change the Grains: Serve with brown rice or quinoa instead of the traditional basmati rice for a healthier, high-fiber option.
• Add Veggies: Mix in some diced sweet potatoes, bell peppers, or carrots for extra color and texture.

Substitutions

• Chickpeas: If you don’t have canned chickpeas, use dried chickpeas. Soak them overnight and cook them in a pressure cooker or instant pot.
• Tomato Paste: Replace tomato paste with fire-roasted tomatoes or tomato puree for a more rustic flavor.
• Coconut Oil: Swap coconut oil with olive oil or vegetable oil if you prefer a neutral flavor.
• Spice Substitutes: If you don’t have mango powder (amchur) or kasuri methi, use a squeeze of lemon juice at the end to add tanginess and balance the flavors.
• Cumin Seeds: Substitute cumin seeds with ground cumin if you don't have whole spices on hand.

FAQ

Q: Can I make this ahead of time?
A: Yes! Chana masala tastes even better the next day after the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze chana masala?
A: Absolutely. Let it cool to room temperature before transferring to a freezer-safe container. It will last for up to 3 months. Reheat gently on the stove or microwave.

Q: Can I use raw chickpeas?
A: Yes, you can use raw chickpeas by soaking them overnight and then cooking them until tender. Using an instant potor pressure cooker can speed up the process.

Q: How can I make this less spicy?
A: To reduce the heat, omit the cayenne pepper and serrano pepper, and stick to milder spices like coriander and cumin.

Top Tip

To get the best flavor out of your whole spices, toast them in a large pot on medium heat for 1-2 minutes before adding your other ingredients. This will release their essential oils and deepen the flavor of your dish.

Hint

For a restaurant-quality vegan chana masala recipe, add a dash of lemon juice or amchur powder right at the end to enhance the dish’s tanginess and balance the richness of the spices.