Chana Masala – Vegan & Gluten-Free

You guys know I absolutely adore an Indian curry, and this chana masala curry is no exception. It is vegan, gluten-free and incredibly easy to make. This absolutely delicious curry comes together in 15 minutes and you only need a few simple ingredients to make it.

How To Serve

This curry tastes amazing with brown rice or gluten-free naan bread. I like to add fresh parsley and sesame seeds just before serving for some extra flavour. You could also add roasted cashews and some homemade vegan yogurt. You can use this cashew yogurt recipe and then just leave out the fruits, vanilla and maple syrup to make it savory.

This chana masala Recipe is:

• Vegan
• Dairy-free
• Gluten-free
• Spicy
• Creamy
• Healthy
• Plant-based
• Comforting
• Easy and quick
• Packed with flavour
• Absolutely delicious
• Ready in 20 minutes!

More vegan lunch and dinner recipes to try:

• Cauliflower Tikka Masala
• Thai Peanut Curry
• Chili Sin Carne Rice Bowl
• Sweet Potato Lentil Stew
• Healing Winter Stew
• Peanut Pad Thai
• Roasted Chickpea Tacos
• Sticky Sesame Cauliflower

If you try this easy vegan chana masala recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊

Chana Masala

This vegan chana masala recipe is incredibly easy to make and absolutely delicious. Serve with brown rice, gluten-free naan bread, fresh coriander and sesame seeds.

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Indian

Keyword: chana masala, chickpeas

Servings: 2

Ingredients

• 1 onion chopped
• 4 cloves of garlic minced
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp chili powder
• 400 g canned tomatoes
• 350 g canned chickpeas
• 100 ml vegetable broth
• 2 tbsp maple syrup
• salt to taste

To Serve

• brown rice
• naan bread gluten-free
• fresh coriander
• sesame seeds
• lemon or lime

Instructions

• In a large pan, sauté onion and garlic for about 2-3 minutes on medium heat.
• Add spices and sauté for 2-3 minutes until fragrant.
• Add canned tomatoes, vegetable broth, chickpeas and maple syrup and bring to a boil. Put a lid on the pan and let the curry simmer for 15 minutes on medium-low heat.
• Garnish with fresh coriander, sesame seeds and serve with brown rice or gluten-free naan bread.

Notes

• Simply double the amount of chickpeas, vegetable broth and canned tomatoes if you want to make more curry.