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
Scale
- 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
Find it online: https://vegangela.com/2010/09/29/vegan-chana-masala/