Why You’ll Love This Recipe
Creamy Chana Masala is everything you want in a hearty, nourishing curry. It’s easy to prepare with pantry staples, naturally vegan, and packed with protein from chickpeas. The creamy texture balances the bold spices beautifully, making it both comforting and flavorful. Plus, it gets better the longer it sits, making it ideal for meal prep and leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked or canned chickpeas (rinsed and drained)
- Onion
- Garlic
- Ginger
- Tomatoes (fresh or canned)
- Coconut milk or cashew cream (for creaminess)
- Oil (neutral or coconut)
- Ground cumin
- Ground coriander
- Garam masala
- Turmeric
- Chili powder or cayenne (optional, for heat)
- Salt
- Water or vegetable broth
- Fresh cilantro (optional, for garnish)
Directions
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 7–8 minutes.
- Stir in minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add ground cumin, coriander, turmeric, chili powder (if using), and garam masala. Toast the spices for 1 minute.
- Stir in chopped or crushed tomatoes. Cook for 6–8 minutes, until the tomatoes break down into a thick sauce.
- Add the chickpeas and a splash of water or broth. Simmer for 10–15 minutes to allow flavors to blend.
- Stir in coconut milk or cashew cream. Simmer for another 5 minutes until the curry is creamy and well combined.
- Season with salt to taste and garnish with chopped cilantro.
- Serve hot with rice, naan, or roti.
Servings and timing
This recipe serves 4 and takes about 40 minutes total:
- Prep time: 10 minutes
- Cook time: 30 minutes
Variations
- Make it spicier: Add green chilies or more chili powder to suit your taste.
- Oil-free version: Sauté onions in a splash of water or broth instead of oil.
- Use fresh tomatoes: About 3–4 chopped tomatoes can replace canned ones.
- Add greens: Stir in spinach or kale toward the end for added nutrition.
- Cream alternatives: Use oat cream or unsweetened plant yogurt if coconut isn’t preferred.
Storage/Reheating
Let the curry cool before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk if it thickens too much.
FAQs
What makes this Chana Masala creamy?
The addition of coconut milk or cashew cream gives the curry its creamy texture without the need for dairy.
Is Chana Masala traditionally creamy?
No, traditional Chana Masala is not creamy. This version is a modern, comforting twist on the classic.
Can I use dried chickpeas?
Yes. Soak and cook them in advance—about 1 cup dried chickpeas yields 2.5–3 cups cooked.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your spices and broth are certified gluten-free.
Can I use canned coconut milk?
Yes, full-fat canned coconut milk works best for a rich, creamy texture.
How do I make cashew cream?
Blend ½ cup soaked cashews with ½ cup water until smooth. Use in place of coconut milk.
Can I make it ahead?
Yes, Chana Masala tastes even better the next day as the flavors continue to develop.
What should I serve with it?
Rice, naan, roti, or even quinoa work well. It also pairs beautifully with a simple cucumber salad.
Can I make it less spicy?
Yes. Reduce or omit the chili powder and skip the green chilies if using.
How do I thicken the curry?
Simmer uncovered to reduce the liquid or mash a few chickpeas to naturally thicken the sauce.
Conclusion
Creamy Chana Masala is a delicious, satisfying twist on a beloved classic. With bold spices, hearty chickpeas, and a smooth, rich texture, this dish is the perfect blend of comfort and flavor. Whether you’re serving it for a weeknight dinner or meal prepping for the week, it’s a nourishing plant-based meal you’ll want to make again and again.
PrintCreamy Chana Masala
Creamy Chana Masala is a rich and comforting vegan chickpea curry made with bold Indian spices, tomatoes, and a creamy coconut or cashew base. Perfect with rice or flatbread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 cups cooked or canned chickpeas (rinsed and drained)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 1/2 cups chopped or crushed tomatoes (fresh or canned)
- 1/2 cup coconut milk or cashew cream
- 2 tbsp oil (neutral or coconut)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder or cayenne (optional)
- 1/2 tsp salt (or to taste)
- 1/4 cup water or vegetable broth
- Fresh cilantro, chopped (for garnish)
Instructions
Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 7–8 minutes.
- Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
- Add cumin, coriander, turmeric, chili powder (if using), and garam masala. Toast for 1 minute.
- Add tomatoes and cook for 6–8 minutes until broken down into a thick sauce.
- Stir in chickpeas and water or broth. Simmer for 10–15 minutes.
- Add coconut milk or cashew cream. Simmer for another 5 minutes until creamy.
- Season with salt to taste. Remove from heat and garnish with cilantro.
- Serve hot with rice, naan, or roti.
Notes
- Use full-fat coconut milk for extra richness.
- Make it oil-free by sautéing in broth or water.
- Use fresh tomatoes for a brighter flavor.
- Add greens like spinach at the end for more nutrition.
- Blend soaked cashews with water to make your own cashew cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
