01/03/2017 06:43 GMT | Updated 02/03/2018 05:12 GMT

Vegan Chana Masala



Preparation- 15 minutes

Cooking time- 30 minutes

Level- Medium



-40ml of oil (I used light olive)

-2 small white onions (chopped finely)

-10g of fresh ginger (minced)

-1 tablespoon of garlic paste

-2 teaspoons of ground cumin

-1 & 1/4 teaspoons of chilli powder

-2 teaspoons of ground coriander

-1 & 1/4 teaspoon of ground turmeric

-1 & 1/4 teaspoon of garam masala

-1/4 teaspoon of ground black pepper

-1/4 teaspoon of salt

-1 teaspoon of coconut sugar

-1 can of tomatoes

-2 cans chickpeas

-1/4 cup water

-150g coconut cream


Step 1- Pop a large wok/pan onto the hob on medium heat, then add in the oil.

Step 2- Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.

Step 3- Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.

Step 4- Add in the garlic paste, cumin, chilli powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional)

Stir until combined. Add 1 tablespoon of oil if too dry/needed.

Step 5- Add in the tomatoes and chickpeas, stir to coat.

If the mixture is too thick, you can add in 1/4 cup of water.

Step 6- Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently.

The chana masala will thicken while it's cooking.

Once cooked, serve warm with rice, naan bread, popadom, samosas... anything you fancy to make an Indian feast!