Chana Masala Curry

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 2-4

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 (I used Loving Earth 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, stiring frequently. The chana masala will thicken while its cooking. 

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

Recipe by Holly-Jade

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