Description
This easy and flavorful Chana Masala recipe offers a hearty vegan chickpea curry bursting with aromatic spices. Cooked on the stovetop, this comforting Indian-inspired dish pairs perfectly with rice or naan, making it a satisfying and healthy meal for any day of the week.
Ingredients
Scale
For the Curry:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas, drained and rinsed
- ½ cup chopped fresh cilantro (plus more for serving)
- 1 teaspoon fresh lemon juice (plus more for serving)
To Serve:
- Cooked brown rice or white rice
- Whole milk Greek yogurt
Instructions
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes, stirring often, until they are soft and beautifully browned, which builds the foundational flavor for the curry.
- Add Spices and Aromatics: Reduce the heat to medium-low. Add the cumin seeds, garam masala, ground coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir continuously and cook for 30 seconds until the spices become fragrant, then mix in the grated garlic, fresh ginger, sea salt, and ¼ cup of water to help create the base sauce.
- Add Tomatoes and Simmer: Add the whole peeled tomatoes, breaking them apart by hand or crushing them with a wooden spoon in the skillet. Bring the mixture to a simmer and cook for 8 to 10 minutes, allowing the sauce to thicken and develop rich flavors.
- Incorporate Chickpeas and Final Simmer: Add the cooked chickpeas along with the remaining ¼ cup water. Stir everything together and simmer for another 20 to 25 minutes, stirring occasionally, until the sauce reaches a thick and creamy consistency.
- Finish with Herbs and Lemon: Stir in the chopped fresh cilantro and fresh lemon juice to brighten the flavors.
- Serve: Serve the chana masala hot over cooked brown or white rice. Add dollops of whole milk Greek yogurt and a sprinkle of extra cilantro and lemon juice to enhance the taste and add creaminess if desired.
Notes
- This chana masala is naturally vegan and gluten free, making it suitable for a wide range of diets.
- Serve with warm naan or over rice for a wholesome meal.
- The dish can be doubled and keeps well refrigerated for up to 4 days.
- Adjust cayenne pepper to your spice preference for mild to medium heat.
- Use canned chickpeas for convenience or cook dried chickpeas yourself for a fresher flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
