I found this vegan Chana Masala recipe on Vegweb.com a few years ago and I probably make it at least once a month. It’s not super authentic, but it’s quick, easy, and tastes great.
I love this vegan Chana Masala recipe because it satisfies my 3 basic requirements for weekday meals:
- It’s quick to prepare — it’s faster than waiting on the delivery guy! (check out my other ready in under 30 minute recipes)
- It’s comes together easily — you chop the onion and cook everything up in the frying pan
- It’s made-up of pantry staples — so there’s no running to the store to buy expensive or exotic ingredients
My only complaint about a lot of Indian food is that it often lacks green veggies, which add so much color and nutrients. I therefore include baby spinach in this dish and/or top it with cilantro (fresh coriander).
Served straight-up, this serves 2 people. However, you can stretch it to 4 servings if you serve it on rice/quinoa.
Updates — Vegan Chana Masala
07-Jul-2013 — I made this again today and made a few changes to the recipe to make it even easier (and healthier). I also updated the photos. Enjoy!
13-Feb-2020 — I made this last week and decided to toss a can of diced tomatoes in and it was great (see photo below). I’ve updated the recipe to include that option. Oh, and this is great served with papadums!
More super quick recipes you’ll love
- Raw Pad Thai
- 5-Minute Vegan Taco Salad
- Broccoli, Red Bell Pepper & Chickpea Salad
- See all my vegan recipes that take 30 minutes or less to prepare
Quick & Easy Vegan Chana Masala
This curry is hearty, delicious, and ready in no time. With the addition of baby spinach, it’s colorful and nutritious. Vegan & Gluten-Free.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-4 1x
- Category: Main, Entree
- Cuisine: Indian
Ingredients
- 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
- 1 15oz/400g can chickpeas, drained, reserving 3 tbsp liquid
- 1 15oz/400g can diced tomatoes, drained (optional)
- 1/2 lemon (about 1 tbsp), juiced
- 1/2 tsp salt
- fresh black pepper
- crushed red pepper (optional, to taste)
- 2 handfuls baby spinach
- cilantro (fresh coriander) (optional)
Instructions
- In a medium frying pan, heat oil on medium-high heat. Fry onions until softened. Reduce heat to medium.
- Add garlic, curry, and tomato paste/ketchup. Stir and simmer about 2 minutes.
- Add chickpeas and liquid, (diced tomatoes, if using), lemon juice, salt, and black pepper. Stir and simmer until chickpeas are softened, about 6 minutes.
- Stir in spinach (if using) and add crushed red pepper, to taste.
- Serve as-is, or over rice. May be topped with fresh cilantro or vegan sour cream / yogurt.
Notes
Serves 2 as-is, or 4 when served with rice.
Recipe adapted from Chana Masala recipe on VegWeb.com
Keywords: bean, chickpea, cilantro, comfort food, curry, easy, favorite, gluten-free, high-protein, indian, low-carb, nut-free, one-pot, soy-free, spinach, stove top, under 30 minutes, vegan
