Easy Vegan Chana Masala
Easy Vegan Chana Masala - creamy, luxe, flavor-packed, and ready in 30-minutes. A meal prep friendly rich comfort food recipe.Get ready for a creamy, deeply flavorful, rich, medium-spicy, and oh-so-easy-to-make plant-based Chana Masala. It’s a bowlful of luscious and cozy eat-on-the-couch-wrapped-in-a-blanket flavors. This vegan Chana Masala makes the ideal easy weeknight dinner. It’s a quick ready-to-eat in 30-minutes meal.
Ingredients
- 2 15oz cans Chickpeas rinsed and drained
- 2 Onions diced
- 1 cup Tomatoes roughly chopped
- 1 Red Bell Pepper diced
- 1 Serrano or Jalapeno Pepper finely chopped
- 3 cloves Garlic finely chopped
- 3 tbsp Coconut Oil or other vegetable oil
- 2 tsp Black Mustard Seeds
- ½ tsp Ground Cumin
- 1 tbsp Fresh Grated Turmeric Root or 1 tsp ground turmeric powder
- 3 Bay leaves
- 2 tsp Garam Masala
- 1 tsp Salt
- ½ tsp Ground Pepper
- 1 15oz can Fire Roasted diced Tomatoes
- 1 cup Vegetable Broth
- Juice from ½ Lemon
For serving: basmati rice or coconut milk rice
Instructions
Cooking in an instant pot
- Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, peppers, and chickpeas in the pot. Season with all the seasoning; black mustard seeds, ground cumin, grated turmeric root, garam masala, salt, and pepper. Cook for a few minutes while stirring occasionally.
- Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 5 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed. Leave to rest for 1 minute to let the sauce thicken slightly.Serve with a side of steaming rice and enjoy.
How to make chana masala on the stove
- Heat vegetable oil in a deep frying pan. Carefully place the diced onions, peppers, and chickpeas in the pan. Season with all the seasoning; black mustard seeds, ground cumin, grated turmeric root, garam masala, garlic, salt, and pepper. Cook for a 3-5 minutes while stirring occasionally.
- Next, pour in the vegetable broth, lemon juice, and fire-roasted tomatoes and mix everything together. Bring to a boil and turn down to a simmer. Add the bay leaves. Leave to cook for 15-20 minutes to allow the sauce to thicken. Serve with a side of steaming rice and enjoy.