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easy vegetarian chana masala recipe
Milica

Vegetarian Chana Masala Recipe

This vegetarian chana masala version is simple, healthy, and incredibly satisfying. Whether paired with rice or naan, it’s a crowd-pleaser that’s easy to make at home.
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Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Curry Ingredients
  • 2 tablespoons oil vegetable or sunflower
  • 2 onions, finely chopped
  • 5 garlic cloves, chopped
  • 2 green chilies, finely chopped adjust spice level to taste
  • 1 piece of ginger, about 3 cm, grated
  • 1½ teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder optional for heat
  • 1 cup cookies lentils or quinoa for the protein boost optional
  • 28 oz chopped tomatoes (canned or fresh) 800 g
  • 100 ml vegetable broth
  • 2 cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas) 14 oz
  • Salt and pepper, to taste
  • 2 teaspoons maple syrup, or to taste
For Serving
  • Steamed rice or vegan naan
  • Fresh parsley or coriander leaves, chopped
  • Sesame seeds
  • Lemon or lime wedge

Method
 

Get Everything Ready
  1. Prepare all ingredients before starting. Chop onions, garlic, and green chilies. Grate the ginger and ensure the tomatoes are ready to use (chopped or pureed). If using canned chickpeas, rinse them thoroughly to reduce excess sodium.
Sauté the Base
  1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onions and cook them for 5–7 minutes, stirring often, until they turn golden and soft. Stir in garlic, ginger, and green chilies. Cook the mixture for another 2 minutes until it smells fragrant.
Bloom the Spices
  1. Add garam masala, cumin, coriander, turmeric, and chili powder to the pan. Mix the spices into the onion mixture and toast them for about 1 minute. This step enhances their flavors and gives the dish its rich, aromatic base.
Add the Tomatoes
  1. Stir in the chopped tomatoes and cook for 8–10 minutes, stirring occasionally. Allow the tomatoes to break down and combine with the spices, forming a thick and flavorful sauce.
Incorporate the Chickpeas
  1. Add the chickpeas to the pan and stir well, ensuring they are evenly coated with the tomato-spice mixture. Pour in 100 ml of vegetable broth and bring the curry to a gentle simmer.
Simmer and Season
  1. Reduce the heat to low and let the curry simmer for 15–20 minutes. Stir occasionally to prevent sticking. Taste the curry and add salt, pepper, and maple syrup to balance the flavors. Adjust the sweetness or spice level based on your preference.
Finish with Garnishes
  1. Once the curry is ready, garnish it with freshly chopped parsley or coriander. Sprinkle sesame seeds on top for added texture. Serve hot with steamed rice, vegan naan, or both. Add a lemon or lime wedge on the side for a burst of tanginess.