Easy Vegan Chana Masala

Speedy & Easy Chana Masala 💥

This bowl of leftovers was taken after shooting for @tildarice last year & thought it too good not to share on here.

Easy Vegan Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

Course Dinner

Cuisine Indian-Inspired

Keyword Easy Chana Masala, Vegan Chana Masala

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Lucy

Ingredients

For the base

2 400g tin chickpeas
2 400g tinned tomatoes
3 cloves garlic minced
1 red chilli medium heat
1 thumb sized piece ginger 1/2 grated and 1/2 finely chopped
2 400ml tin coconut milk optional to make it creamy as traditionally it's just tomatoes
200 ml water

Spices & Seasoning

1 tsp cumin
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp sea salt flakes

To top

150 g fresh spinach or frozen
handful toasted hazelnuts ,pumpkin and sunflower seeds

Instructions

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
Taste test the curry, adding more seasoning if needed
Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry.

Good Old Vegan