Easy Chana Masala (Vegan Chickpea Curry)
If you’re on the hunt for a plant-based meal to add to your weekly rotation, this recipe is a flavorful classic.
Ingredients
For the curry:
- 2 large tomatoes steamed and pureed
- 2 tbsp ghee
- 1 red onion chopped
- 2 cardamom pods
- 1 bay leaf
- 4 large garlic cloves minced
- 2 inch ginger grated
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1.5-2 cups tomato puree
- Salt and pepper to taste
- 1 can chickpeas rinsed and drained
- 1 cup water
For the garnish & toppings: (optional)
- Heavy cream
- Fresh cilantro
- Lemon juice
- Red onion slices
Instructions
- Steam the tomatoes, peel off the skin, and blend them until smooth to create the tomato puree.
- In a large pan, heat ghee over medium heat. Add the chopped onion, cardamom pods, and bay leaf. Sauté until the onions are golden.
- Stir in the minced garlic and grated ginger, cooking for a few minutes until aromatic.
- Add the spices—ground coriander, garam masala, red chili powder, paprika, curry powder, cumin, and turmeric—and cook for 1-2 minutes.
- Pour in the tomato puree, season with salt and pepper, and cover. Let it simmer for about 10 minutes.
- Add the chickpeas and 1 cup of water. Cover and simmer for 20-30 minutes, until the chickpeas are tender.
- Mash a few chickpeas into the gravy to thicken the sauce.
- (Optional) Stir in a bit of heavy cream to balance the spice. Garnish with fresh cilantro, a squeeze of lemon juice, and red onion slices. Serve with naan or rice.