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Creamy Chana Masala

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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.

Ingredients

  1. 2 cups cooked or canned chickpeas (rinsed and drained)
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 tbsp fresh ginger, grated
  5. 1 1/2 cups chopped or crushed tomatoes (fresh or canned)
  6. 1/2 cup coconut milk or cashew cream
  7. 2 tbsp oil (neutral or coconut)
  8. 1 tsp ground cumin
  9. 1 tsp ground coriander
  10. 1 tsp garam masala
  11. 1/2 tsp turmeric
  12. 1/2 tsp chili powder or cayenne (optional)
  13. 1/2 tsp salt (or to taste)
  14. 1/4 cup water or vegetable broth
  15. 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.

  1. Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
  2. Add cumin, coriander, turmeric, chili powder (if using), and garam masala. Toast for 1 minute.
  3. Add tomatoes and cook for 6–8 minutes until broken down into a thick sauce.
  4. Stir in chickpeas and water or broth. Simmer for 10–15 minutes.
  5. Add coconut milk or cashew cream. Simmer for another 5 minutes until creamy.
  6. Season with salt to taste. Remove from heat and garnish with cilantro.
  7. 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

Find it online: https://thefamilycooking.com/creamy-chana-masala/