Quick & Easy Chana Masala
Prep time
Cook time
Total time
This curry is hearty, delicious, and ready in no time. With the addition of baby spinach, it's colorful and nutritious. Vegan & Gluten-Free.
Recipe type: Main, Entree
Cuisine: Indian
Serves: 2-4
  • 2 tbsp coconut oil or vegetable oil
  • 1 medium onion, chopped
  • 1 large clove of garlic, minced
  • 1 tbsp curry powder
  • 1 tbsp tomato paste or ketchup
  • 15 oz can chickpeas, drained, reserving 3 tbsp liquid
  • ½ lemon (about 1 tbsp), juiced
  • ½ tsp salt
  • fresh black pepper
  • crushed red pepper (optional, to taste)
  • 2 handfuls baby spinach
  • cilantro (fresh coriander) (optional)
  1. In a medium flying pan, heat oil on medium-high heat. Fry onions until slightly browned. Reduce heat to medium.
  2. Add garlic, curry, and tomato paste. Stir and simmer about 2 minutes.
  3. Add chickpeas, liquid, lemon juice, salt, and black pepper. Stir and simmer until chickpeas are softened, about 6 minutes.
  4. Stir in spinach, if using, and add crushed red pepper, to taste.
  5. Serve as-is, or over rice. May be topped with fresh cilantro or vegan sour cream / yogurt.
Serves 2 as-is, or 4 when served with rice.
Recipe adapted from Chana Masala recipe on VegWeb.com
Recipe by Vegangela at http://vegangela.com/2010/09/29/super-easy-chana-masala/