Vegan Friendly Chana Masala

February  2, 2015
0 Ratings
  • Serves 8
Author Notes

The use of coconut oil and unsweetened plant-based milk make this an unbelievably healthy one-pot-wonder that can please a crowd.
Simmering times are important so don't skimp. This allows the masala to develop complex flavors from all the spices. Serve over basmati rice, quinoa, or broccoli rice (my favorite) with a side of naan. Top with a dollop of plain Greek yogurt to cool down the cayenne, if you wish. —Renee H. (SoulBeet)

What You'll Need
  • 1/2 cup organic, cold pressed coconut oil
  • 2 large yellow onions, chopped
  • 8 cloves of garlic, minced
  • 2 tablespoons ground cumin
  • 1-2 teaspoons sea salt
  • 2 teaspoons ground ginger (or fresh)
  • 2 teaspoons cayenne
  • 1 teaspoon Ceylon cinnamon
  • 1/2 teaspoon Hot Madras curry powder
  • 2 14 ounce cans organic, low salt tomato sauce (BPA free!)
  • 2 cups unsweetened plant-based milk
  • 1 tablespoon
    1 teaspoon paprika

  • 2 tablespoons coconut sugar/stevia/lucuma powder
  • 2 cans organic chickpeas, well drained and rinsed
  1. Heat coconut oil over medium heat in a large sauté pan or sauce pan (I prefer the sauté pan). Once melted, add onion and cook until translucent. About 5 minutes.
  2. Add garlic and continue to cook for another minute.
  3. Add cumin, sea salt, ginger, cayenne pepper, cinnamon, and Hot Madras curry powder. Fry to about 2 minutes, until very fragrant.
  4. Add tomato sauce and bring to boil. Then reduce heat to low and simmer 10 minutes. Stir occasionally.
  5. Add plant milk, paprika, and sweetener of choice. Simmer for 15 minutes, until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.
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1 Review

Khani July 14, 2015
This recipe is awesome, and incredibly easy to prep and throw together. In fact I had zero trouble preparing ten times the recipe at once (I'm a soup/stew/curry hoarder). I used fresh roma tomatoes instead of the canned ones, which turned out a delicious substitute. Enjoy!