Vegan Chana Masala

Source

https://lovingitvegan.com/vegan-chana-masala/

Ingredients

• 30ml olive oil (2 Tbsp)
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 Tbsp fresh ginger, minced
• 1 green chili, sliced
• 1 cup fresh cilantro
• 4 × 15-ounce cans chickpeas, drained (~6 cups cooked chickpeas)
• 1 Tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 800g crushed tomatoes (28 oz)
• 240ml canned unsweetened coconut cream (1 cup) — or full-fat coconut milk
• 1 Tbsp coconut sugar or light brown sugar
• Sea salt to taste

Instructions

1. Process onion, garlic, ginger, green chili, and cilantro into a paste in food processor.
2. Heat oil in pot, add paste, cook ~5 min until softened.
3. Add chickpeas, garam masala, turmeric, cumin, coriander, cayenne. Toss and toast 2 min.
4. Add crushed tomatoes and coconut cream. Bring to simmer, then reduce heat and simmer 10 min, stirring occasionally.
5. Add coconut sugar and salt.
6. Serve over basmati rice with fresh cilantro and lemon wedges.

Tips & Notes

• Serves 6. Very quick — under 30 min.
• Chickpeas: 4 cans = ~6 cups drained. Or 6 cups cooked from dry.
• Coconut cream: Canned, unsweetened. Full-fat coconut milk also works.
• Coconut sugar: For flavor balance — doesn’t make it sweet. Omit or use brown sugar.
• Fridge: 4–5 days. Freezer: 3 months.
• Nutrition per serve (excl. rice): 513 kcal, 63g carbs, 19g protein, 24g fat.