Chana masala – this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!
This easy vegan chana masala is a wonderful storecupboard recipe for when you are running low on fresh supplies as it is made mostly with tinned ingredients and dried spices.
It is a hearty, healthy, flavour packed vegan meal that is really filling and high in protein and it is pretty quick to make too!
It is one of my favourite low-effort meals for when I don’t really feel like cooking because it is so simple to make but is still hugely delicious and satisfying.
What Is Chana Masala?:
Chana masala doesn’t really need an introduction, it is one of the most popular vegetarian curries around! It may also be called channay, chole masala, chole or chholay.
There are different ways of making it depending on the region, but it typically consists of chickpeas in a spicy, tangy tomato sauce.
It is richly flavoured, filling and pretty straightforward to make.
What To Serve With Chana Masala:
Chana masala is delicious served with rice, and my vegan naan bread is perfect for scooping it up. It would also be great with roti, chapati, poori or paratha.
I like it topped with a dollop of thick coconut yogurt (I like The Coconut Collaborative) to balance the tanginess, and a sprinkling of fresh coriander.
Can I Freeze It?:
Yes, chana masala freezes well. Allow it to cool to room temperature then place in a freezer-proof container and freeze.
More Vegan Curry Recipes:
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Chana masala - this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!
- 2 Tbsp oil
- 1 large brown onion peeled and finely chopped
- 4 cloves garlic peeled and crushed
- 1 Tbsp grated ginger (either fresh or from a jar)
- 2 cloves
- 2 cardamom pods bruised
- 1 stick cinnamon
- 1 bay leaf
- 2 green chillies deseeded and finely chopped (optional)
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp ground cumin
- ½ tsp amchoor (or a squeeze of lemon juice at the end)*
- ¼ tsp black pepper
- 1 tsp dried fenugreek leaves (optional)
- 1 400 g (14 oz) tin of chopped tomatoes
- 2 400 g (14 oz) tins chickpeas drained and rinsed
- salt to taste
Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.
Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.
Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.
Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.
Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.
Leftovers will keep in the fridge for 3 days.
*Amchoor powder is a sour, tangy, fruity spice made from dried green unripe mangoes. It can be found in Indian supermarkets and online. If you don't have any then a squeeze of lemon juice added after the curry has finished cooking is a decent substitute.