QUICK! Chana Masala
on Jan 06, 2024
This post may contain affiliate links.
If you’re looking for an easy, plant-based dinner recipe, look no further than this quick and delicious Chana Masala.
Chana Masala is an Indian Curry made with chickpeas and warming spices. It’s easy to make, healthy, and super tasty!
This recipe is a slight departure from the classic version, which is typically made in a pressure cooker to infuse the beans with a delicious blend of tomatoes, onions, and spices. This method is very effective, but on busy nights, I opt for this simplified version that takes only minutes to make and relies mostly on pantry staples and spices like cumin, coriander, and turmeric.
It starts with fresh onions and garlic, then add the spices and tomato paste. Then add veggie broth, a can of tomatoes, and canned chickpeas. Simmer and then serve with rice, top with fresh cilantro and a dollop of cool and creamy yogurt, and you’ll have a flavorful and healthy vegan dinner in under 30 minutes.
Happy Cooking!
QUICK! Chana Masala
Ingredients
- 2 tbsp olive oil
- 2 medium yellow onions
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1½ tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp turmeric
- ¼ tsp allspice
- ¼ – ½ tsp cayenne pepper, optional
- ½ tsp black pepper
- 1½ tsp kosher salt
- 3 tbsp tomato paste
- 1 cup veggie broth
- 1 15oz can diced tomatoes
- 2 15oz cans chickpeas
- 2 tbsp corn starch
- ½ cup water
Topping
- 2 medium tomatoes
- 2 handfuls fresh cilantro
Instructions
Prep
- 👩🏻🍳 Prep is key with the recipe. Once everything is prepped, it's smooth sailing! Start by draining and rinsing the chickpeas, and set them aside. Then finely chop the onion, mince the garlic, and chop or grate the fresh ginger. Finish by chopping the fresh tomatoes and cilantro and set those aside too. TIP: When I make this at home, I measure the spices into a small bowl so I can toss them into the pot all at once as opposed to measuring the individual spices one at a time. Either way works, but I find that measuring before cooking is easier for me 😊
Sauté
- Add the olive oil to a large pot like this one and set to medium high heat. Then add half of the chopped onions and reserve the rest for topping later on.
- Cook for 5 minutes, then lower the heat to medium and add the garlic, ginger, spices, salt and pepper. Cook for one minute.
- Next, add the tomato paste and cook for one minute.
Simmer
- Then add the veggie broth, canned tomatoes, and chickpeas. To make this a quick recipe, we'll thicken the sauce with a touch of cornstarch. Simply mix the cornstarch into a 1/2 cup of water and add it to the pot.Bring the heat to medium-high and allow the curry to boil. Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Serve
- Serve the curry over rice and top with the fresh tomatoes, reserved onions, and chopped cilantro. Enjoy!
