Go Back
+ servings
Vegan Chana Masala in copper bowl

Vegan Chana Masala

Enjoy this DELICIOUS and Easy Indian Chana Masala tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner. Serve with rice or vegan naan. 
5 from 2 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 247kcal
Author: Sarah McMinn


  • 1 tablespoon coconut oil
  • 1 large onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon cumin
  • 2 teaspoon coriander
  • ¾ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 2 (14 oz) cans diced tomatoes
  • 1 tablespoon lemon juice
  • ¼ cup water
  • 1 teaspoon garam masala
  • ¼ cup fresh cilantro, minced
  • 1 cup uncooked rice, (optional)


  • If using, cook the rice according to package instructions. This will differ depending on what kind of rice you choose. 
  • Heat the oil in a large soup pot over medium heat. Add onions and sauté, stirring occasionally, for 4-5 minutes, until onions are fragrant and translucent. Add garlic and ginger and sauté for another minute. 
  • Stir in the cumin, coriander, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture. 
  • Add the tomatoes, chickpeas, lemon juice, and water. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and chickpeas are cooked and most of the liquid has been absorbed. Stir in garam masala and fresh cilantro. Taste and adjust seasonings.
  • Remove from heat and serve over rice or vegan naan.


Serving and Storing - Serve the Chana Masala with rice, cauliflower rice, or vegan naan. Top it with fresh cilantro. Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month. To serve, pull it out of the freezer the night before to thaw. Gently reheat over low heat on the stovetop.
Make in Advance - Often times curry is better on day two, after the flavors have been able to marinate for a bit. You can prepare this curry up to 3 days in advance and store it in an airtight container in the refrigerator. However, do not make the rice until you are ready to serve.
Frequently Asked Questions
  • Is chana masala spicy? Not typically but if you would like to add additional spice, feel free to add extra cayenne powder. Likewise, to reduce the spice, you can omit it altogether.
  • When can I find garam masala? Garam masala is essential for this dish but it can be hard to find. It is a spice blend made up of about 10 different spices. You should be able to find Garam Masala at most well stocked grocery stores, make your own, or pick some up online.


Calories: 247kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 308mg | Potassium: 368mg | Fiber: 3g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 5mg