I make this all the time because it’s so easy to make and I always have these basic ingredients in the pantry. It’s not super authentic, but it’s quick, easy, and tastes great.
My only complaint about a lot of Indian food is that it often lacks green veggies, which add so much color and nutrients. So I usually top this recipe with fresh baby spinach and/or cilantro (fresh coriander).
Quick & Easy Chana Masala
Prep time
Cook time
Total time
My only complaint about a lot of Indian food is that it often lacks green veggies, which add so much color and nutrients. So I usually top this recipe with fresh baby spinach and/or cilantro (fresh coriander).
Recipe type: Main, Entree
Cuisine: Indian
Serves: 2-4
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 large clove of garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon tomato paste or ketchup
- 15 oz can chick peas, drained, reserving 3 tablespoon liquid
- ½ tablespoon lemon juice
- ½ teaspoon salt
- fresh black pepper
- crushed red pepper, optional to taste
- 1 tablespoon vegan margarine
- cilantro (fresh coriander) or spinach (optional)
Instructions
- Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Stir in spinach or cilanto, if using. Serve over rice, or straight-up for a low-carb meal.
Notes
Source: VegWeb.com
Thank you for this recipe!
I started making it last week and then realized I was out of chickpeas, (this always happens to me), so I substituted cannellini beans, and they worked just fine. I’ll definitely make this again, next time with chickpeas!
Hi Alana – That’s a great substitution, thanks for sharing. I’ll keep that in mind next time I’m out of chickpeas (happens to me too!)
When you say “curry” do you mean paste, powder, or fresh herbs?
Hi Bret – I mean curry powder. I’ll update the post now – thanks!
Hello, just found your blog the other day when I was looking for some new high protein concoctions to better support a new weightlifting routine I started. I would consider myself and hubby (who is not vegan) curry connoseurs (not sure I spelled that right :) I made this the other night and it came out fantastic. Proof that curries need not be fussy and time consuming, thanks!
Thanks for trying the recipe and taking the time to write. That recipe is one of my all-time favorites. Healthy and oh-so-easy! You should try these next, also high-protein and very yummy:
http://www.vegangela.com/2011/07/25/cauliflower-and-lentil-coconut-curry/
http://www.vegangela.com/2010/11/30/delicious-dal/
Thanks again for stopping by :)
Thanks for the lovely recipe. I am going to make it for some friends tomorrow night that I haven’t seen in a long time!
YAY! I hope it was a hit!
Look forward to trying this! When I first became vegetarian I was eating a lot of prepackaged Indian food, but like you said you miss out on a lot of great greens. (My Indian friend pointed out to me that while his whole family are vegetarian, all his aunts have big fat bellies.). Still, Chana Masala is delicious! Will definitely make this soon!
Hah! Well I love this dish because it’s so easy and filling. But yes, I recommend adding some greens to it – not only for nutrients, but for color as well :)
Today, I took on a vegan challenge for the month. Yes, just 4 days ago I had a nice, thick filet mignon, SMH. Here I am today thinking, will I be able to make it through this challenge for the next 23 days. Well if I find more simple, filling recipes like this I’ll be good.
The only change I made was fresh lime juice opposed to lemon juice, but that’s a personal preference. I prepared brown rice to go with it, but this is really a dish that can stand alone, the cilantro brought a great brightness to it. Thanks for the recipe and looking forward to trying more.
Hi Alissia – Congratulations on your decision to take on a vegan challenge. I hope you’re still going strong! I’m glad you liked this recipe. I made it myself this week – it’s just a hearty dish that is so simple to put together. Take care!
I recently discovered pepperplate.com and since I‘ve been looking for nutricious, fast and easy recipes to add to my recipe book. Your blog is soooo inspiring! Everything looks very good. I‘ll definitely try this chana masala sometime this week. I also want to try your famous potage de brocoli et patates!
Bonjour Melanie! Thanks for stopping by and mentioning pepperplate.com – I hadn’t even heard of it but I’m definitely going to register for an account! Let me know if you tried the Chana Masala or the Potage ;)
Tried this today but my can opener broke, so I had to improvise with the tomato paste or chickpeas. Subbed in 1 crushed fresh tomato and used yam cut into chickpea sized pieces – delicious! Turned into a sweeter version than usual, but with a little extra spice, everything balanced out. Thanks for a great and simple recipe!
Wow – that’s very creative, and I bet it was really yummy :)